Easy Walnut Muffins

Elena Butuc

Introducing a delightful walnut muffin recipe that has become a favorite in our household. These muffins are simple to prepare, using common ingredients, and boast a fantastic texture. They rise beautifully without deforming, making them an ideal snack for school or a dessert to enjoy with tea or coffee.

In this recipe, I've replaced water with milk (dairy or plant-based) for a richer taste and used brown sugar to enhance the color and flavor. The nutty taste and texture are the stars, ensuring scrumptious muffins even in their simplest form.

If you don't have muffin tins, simply convert this recipe into a walnut cake by pouring the batter into a cake mold.

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Ingredients

Metric US

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Walnuts

250 g

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All-Purpose Flour

200 g

can be combined with wholemeal flour

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Sugar

200 g

white or brown

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Water

300 ml

can be substituted with dairy or plant-based milk

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Vegetable oil

6 tbsp

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Baking powder

10 g

Step by step

Coarsely grind the walnuts using a food processor or blender, leaving some larger pieces for added texture in the muffins.

In a bowl, combine 200g of flour, 250g of ground walnuts, 200g of sugar, and 10g of baking powder.

Add 300ml of water or milk and 6 tablespoons of oil.

Whisk the mixture until smooth and lump-free.

Fill muffin molds 1/3 full to allow space for expansion.

If using silicone molds, lining with muffin paper is unnecessary. For traditional molds, use paper liners or grease well with oil and dust with flour.

Alternatively, pour batter into a cake mold.