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.