Nut Muffins

I have made these muffins several times when I needed a quick dessert with nuts. I found them suitable for days when you want something substantial without too much effort. What I like the most is that they do not require complicated techniques and use ingredients that I almost always have on hand. The fact that they can also be enjoyed at breakfast or with coffee is a bonus.

Quick info

Total time: about 40-45 minutes

Preparation time: 15-20 minutes

Baking time: 15-20 minutes

Servings: 12-16 muffins, depending on the size of the molds

Difficulty: easy

Recipe type: quick dessert, suitable for snacks, lunchboxes, or simple occasions

Ingredients

2 eggs
2 cups of flour
1 cup of granulated sugar
2 vanilla extracts
1 baking powder
½ cup of oil
½ cup of milk
1 packet of bourbon vanilla sugar
300 g walnuts (200 g for the mixture, 100 g for sprinkling on top)
powdered sugar for decoration (optional)
decorative paper for muffins
1 tube of whipped cream (for decoration, optional)

Preparation method

1. In a large bowl, combine the flour, granulated sugar, eggs, baking powder, vanilla extracts, bourbon vanilla sugar, milk, and oil. Add 200 g of finely chopped walnuts. I used a knife for the walnuts, not a food processor, to keep small pieces and avoid a paste.

2. Mix everything at high speed for 5 minutes. The mixture should be homogeneous but not too dense.

3. Fill the muffin molds (I used silicone molds, but paper ones placed in a classic tray work too). Put about a tablespoon of the mixture in each mold. Do not fill them to the top so they have room to rise.

4. Sprinkle the remaining walnuts (100 g, also finely chopped) on top of each muffin. This gives the muffins a crunchy crust after baking.

5. Preheat the oven to 180°C. Place the tray in the oven for 15-20 minutes. Mine were done in 18 minutes, but I check with a toothpick towards the end. If it comes out clean, they are ready.

6. Remove them from the oven and let them cool for a few minutes in the molds, then you can transfer them to a rack or directly into the decorative muffin paper.

7. If you want, you can dust with powdered sugar once they have completely cooled. For a more festive decoration, whipped cream can be added on top, but it is not mandatory.

Why I make this recipe often

This recipe is practical and does not require hard-to-find ingredients. The muffins remain moist even the next day. The walnut flavor is quite pronounced, and they are great for coffee or in the kids' lunchboxes. I haven't had issues with them drying out too quickly or sticking to the molds, especially if I use silicone.

Tips and variations

Tips

Do not let the mixture sit too long before baking, as the baking powder starts to act immediately.
If you use classic metal molds, put special muffin paper to prevent sticking.
The walnuts should be fresh; otherwise, the muffins may have a slightly rancid taste.
Let the muffins cool for at least 10 minutes before removing them from the molds to avoid breaking.
Substitutions

The walnuts can be replaced with hazelnuts, chopped almonds, or mixtures of dried fruits and/or pieces of fresh fruit (apples, pears, cherries).
If you do not have bourbon vanilla sugar, you can use any vanilla sugar.
For a lactose-free version, simple plant milk can be used, but the texture will be slightly different.
Variations

For a different taste and color, you can add a packet of saffron to the mixture (it is subtly felt, not overwhelming).
You can add small pieces of chocolate or dried cranberries inside if you want to change the flavor profile.
Serving ideas

They are good on their own, just dusted with sugar.
For a festive look, put a dollop of whipped cream and half a walnut on top.
They are served alongside coffee or tea, or packed for school or work.

Frequently asked questions

1. Can I use another type of oil?
Yes, but stick to a neutral oil, like sunflower oil. I do not recommend oils with strong flavors (olive, coconut).

2. Is it necessary to use two vanilla extracts?
You can use just one vial or a teaspoon of extract, but with two, the vanilla flavor becomes more intense.

3. Can I leave out the walnuts completely?
Yes, you can use only fruits or none at all, but the final texture and flavor will be quite different.

4. Can it be made with a hand mixer?
Yes, you can mix with a hand mixer, but it takes a little longer to blend everything well.

5. Can I put the mixture directly in the tray without silicone or paper molds?
I do not recommend it, as they can stick quite a bit, especially without enough oil or special paper.

Nutritional values (estimate)

One muffin (out of 14 obtained) has approximately 220 kcal, 9 g of fat (most from walnuts and oil), 30 g of carbohydrates, and 4 g of protein. With whipped cream and powdered sugar on top, the calories increase slightly. These are approximate values, depending on the size of the muffins and the amount of walnuts used for decoration.

Storage and reheating

The muffins keep well for 2-3 days in a closed container at room temperature. I do not recommend the fridge, as they dry out faster. If they are left for longer, they can be quickly reheated for 10 seconds in the microwave or placed for 2-3 minutes in the oven, but it is preferable to consume them fresh. If you decorate them with whipped cream, add the cream only before serving.

 Ingredients: 2 eggs, 2 cups of flour, 1 cup of granulated sugar, 2 vanilla extracts, 1 baking powder, half a cup of oil, half a cup of milk, 1 packet of bourbon vanilla sugar, powdered sugar for decoration, 300g of walnut kernels, cupcake decoration paper, 1 tube of whipped cream

 Tags:  nut muffins