Walnut Muffins Recipe

I absolutely adore this muffin recipe because it perfectly balances the warm, comforting flavors of cinnamon and brown sugar with the delightful crunch of walnuts. Plus, it’s quick to whip up and always impresses friends at brunch with its irresistibly fluffy texture!

These muffins with walnuts in them are what I would like to think of as the Penelope of baked goods—rich in the most defiant-nutty way, and sweet as a Siren, these muffins with walnuts in them are what baked goods with walnuts should aspire to. Unashamed of being wholesome or packed with proper nutritional building blocks, they indeed occupy the rare territory that is more muffin than dessert and are the perfect accompaniment to a cold glass of milk or an equally cold cup of coffee.

Ingredients

Provides structure; contains carbohydrates: All-purpose flour.

Sugar in granulated form: Provides sweetness and improves flavor balance.

Brown sugar: Contributes moisture, provides a deep flavor.

Muffins are made light and fluffy with the leavening power of baking powder.

Sodium bicarbonate: Aids in rising, promotes color.

Walnuts: Impart crunch, are abundant in healthful fats, and yield protein.

Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup whole milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

1. Set your oven to 375°F (190°C) to begin the heating process. Prepare a muffin tin by either placing paper liners in it or by greasing the individual cups.

2. In a big bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon, and whisk them together.

3. In another medium bowl, thoroughly combine the milk, vegetable oil, eggs, and vanilla extract by whisking until the mixture is uniform.

4. Combine the wet ingredients with the dry ones, and stir very gently. Overmixing will create a tougher muffin and less of a dome on top. Aim for a lumpy batter and you will be well on your way to muffin perfection.

5. Chopped walnuts should be folded evenly into the batter until fully combined.

6. Evenly distribute the batter among the muffin cups you have ready, filling each about 3/4 full.

7. Cook in the preheated oven for 18-20 minutes, or until a toothpick poked into the middle of a muffin comes out clean.

8. Let the muffins cool in the tin for around 5 minutes, then move them to a wire rack so they can cool completely.

9. For best flavor, serve at room temperature or warm.

10. Keep any remnants in the airtight container at room temperature for 3 days.

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or pastry brush (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Measuring cups
9. Measuring spoons
10. Wire rack

FAQ

• Q: Can I use a different type of flour?You can use whole wheat flour or a blend of gluten-free flours, but the texture may vary a bit.
• Q: Are there any alternatives for the vegetable oil?You can use substitutes like melted coconut oil or unsweetened applesauce.
• Q: How can I make these muffins dairy-free?A: Change out whole milk for almond or soy milk.
• Q: Can I add other nuts instead of walnuts?A: For sure, pecans or almonds work well as stand-ins for walnuts.
• Q: How should I store leftover muffins?Store them in a container that does not allow air in at room temperature for up to 3 days, or keep them in the deep freeze for a much longer period of time.
• Q: Can I add fruit to this recipe?Yes, the flavor can be enhanced by adding a cup of chopped apples or mashed bananas.

Substitutions and Variations

For a nuttier taste, substitute with whole wheat flour in the same amount as the recipe calls for all-purpose flour. If you need to make the recipe gluten-free, use 1 and 3/4 cups of gluten-free flour blend and proceed with the recipe as written.
Granulated sugar: Substitute with an equal amount of coconut sugar for a sweetness that is reminiscent of caramel, or use 1/4 cup of honey if you prefer a natural liquid sweetener. Adjust your overall liquid amounts accordingly, as necessary.
A non-coconut option: Use the same amount of melted cocoa butter for a very chocolaty flavor. Or use sweetened condensed milk for a slightly different and very rich flavor.
Almond milk: For whole milk, pour the same amount of almond milk or any other plant-based milk for a dairy-free alternative.
Chopped walnuts: For a different nutty flavor, you can use chopped pecans or almonds.

Pro Tips

1. Toasted Nuts for Enhanced Flavor Before folding the walnuts into the batter, consider toasting them lightly in a dry skillet over medium heat for 5-7 minutes. This will bring out their natural oils and enhance the flavor of the muffins.

2. Room Temperature Ingredients Ensure that the milk, eggs, and other refrigerated ingredients are at room temperature before mixing. This helps create a smoother batter and ensures even baking.

3. Add Zest for Freshness For an extra layer of flavor, consider adding some zest from a lemon or an orange to the wet ingredients. The citrus aroma pairs well with the cinnamon and adds a refreshing touch.

4. Test for Doneness Instead of using a toothpick, gently press the top of a muffin. If it springs back immediately, it’s done. This method helps avoid making holes in the center of the muffins.

5. Rest Before Serving Allowing the muffins to rest for a bit before eating lets the flavors meld together, improving the overall taste. If you have the time, try letting them rest for a half-hour after cooling.