Perfect for breakfast, a tasty snack, or a sweet afternoon treat, walnut muffins combine the softness of the batter with the natural crunchiness of walnuts. Their inviting aroma and rich taste make them an irresistible comfort.
And here are some delicious muffin recipes you absolutely must try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 egg
- 1/3 cup sunflower oil
- 1/2 cup plain yogurt
- 1 and 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 cup walnuts (chopped)
- orange extract (or grated zest of untreated orange)
Tools
- 1 Spatula
- Cupcake Liners
- 1 Whisk
- 1 Muffin Tin
Steps
To prepare the walnut muffins, crack the egg into a bowl, add the sugar, oil, plain yogurt, and a few drops of orange extract (alternatively, you can add half a teaspoon of cinnamon). Mix everything with a hand whisk (alternatively, you can use an electric mixer) until you get a smooth and uniform mixture.
Add the sifted baking powder and flour and continue to mix to combine everything. Add the roughly chopped walnuts and mix to distribute them in the batter.
Take the 12-muffin tin, place the paper liners, and fill them with 3/4 of the batter. Alternatively, if you don’t have the tin, you can use aluminum liners.
If you prefer, you can decorate the muffins with a few whole or chopped walnuts. Bake in a static oven at 356°F for about 20/25 minutes or in a fan oven at 338°F for the same time.
To be sure of the cooking, do the toothpick test, insert it into the center of the muffin and pulling it out should be dry. If necessary, extend the cooking for another 2-3 minutes.
Once baked, remove the muffins and let them cool on a rack. When they have cooled, you can enjoy them. If desired, you can dust them with powdered sugar.
Storage
The walnut muffins can be stored for 3/4 days in an airtight container.
