Walnut muffins with a vanilla and cinnamon flavor is a quick and easy breakfast. It’s great for the holidays and is also great for your dessert table!
Walnut muffins are a great addition to your morning or for a quick snack throughout the day. They are packed with great flavor and can be slightly altered to offer a completely different taste…the best recipe to have on hand, in my opinion!!
Crunchy Walnut Muffins
Ingredients
- 2 Cups self-rising flour
- 1 Tsp baking powder
- 1 ½ Cup sugar
- 1 Tsp cinnamon
- 3 Eggs
- 1 Butter stick
- ½ Cup chopped walnuts
- ¾ Cup water
- 2 Tsp vanilla extract
Directions
- Preheat oven to 350F.
- In a bowl cream the butter and sugar. Slowly and while mixing add the flour.
- Add the cinnamon and baking powder, then incorporate the eggs one at a time.
- Add the water and vanilla extract and fold in half the walnuts.
- Line a muffin pan and scoop the batter into it. Top with the remaining walnuts.
- Take to the oven for 20 minutes or until done.
- Serve warm or at room temperature.
- Enjoy.
Tip: Add in some shredded carrots and nutmeg for a carrot cake muffin.
Crunchy Walnut Muffins
Ingredients
- 2 Cups self-rising flour
- 1 Tsp baking powder
- 1 ½ Cup sugar
- 1 Tsp cinnamon
- 3 Eggs
- 1 Butter stick
- ½ Cup chopped walnuts
- ¾ Cup water
- 2 Tsp vanilla extract
Instructions
- Preheat oven to 350F.
- In a bowl cream the butter and sugar. Slowly and while mixing add the flour.
- Add the cinnamon and baking powder, then incorporate the eggs one at a time.
- Add the water and vanilla extract and fold in half the walnuts.
- Line a muffin pan and scoop the batter into it. Top with the remaining walnuts.
- Take to the oven for 20 minutes or until done.
- Serve warm or at room temperature.
- Enjoy.
Recipe Notes
Tip: Add in some shredded carrots and nutmeg for a carrot cake muffin.
I know what’s on my breakfast table for breakfast tomorrow, thanks to you. Yum!!!
I made these delicious looking muffins today, they are very tasty, but they are so pale, almost white…where did I go wrong ?
I didn’t have self-rising flour so I looked up how to make it and it gave me a recipe that included all purpose flour, baking powder and salt. For 2 cups, it was 1 tsp of salt. The muffins came out EXTREMELY salty. I used unsalted butter as well. This doesn’t necessarily reflect upon the recipe itself, but just a warning: do not make your own self-rising flour for this recipe. Perhaps the author can include a substitution for the self-rising flour for those of us that don’t have it. Muffins are totally ruined!
Can u please share with me ingredient quantity in gm. I bake it today. . Taste is good ,fluffy. But they do not look like yours.
We do not have self rising floor . I make it at home . . Please share home made self rising flour recipe also.
Muffins were delicious and fluffy!. Perfect for parties, breakfast, ect.
I tried to bake something similar once, but it never turned out as crispy as the real masters. Sometimes it seems that even a simple muffin is a whole art. In one of the discussions, someone mentioned that they had to contact everyplate about replacing ingredients, and I thought that this probably happens more often than you think. The main thing is that the result always inspires you to try again.
You’ve expertly combined the elements to snow road create a dish that is flawless.