Cinnamon walnut muffins are made from scratch with simple ingredients and turn out soft, tender, and filled with warm cinnamon flavor. They make the perfect treat paired with a warm mug of coffee or tea.
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with liners, or grease thoroughly, and set aside.
In a large bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.
In a separate bowl, add sugar, melted butter, eggs, milk, and vanilla extract. Mix until fully incorporated. Add to dry ingredients and stir until just combined. Add walnuts and stir to incorporate. Distribute batter between 12 muffin cups.
In a small bowl, combine granulated sugar and cinnamon for the topping. Sprinkle evenly over the muffins.
Bake for about 18-22 minutes, or until the top of your muffins pop back when pressed down gently (or a toothpick inserted in the middle comes out with crumbs, not wet batter).
Allow pan to cool for 2-3 minutes before removing muffins to a cooling rack to cool completely. Store cooled muffins in a sealed container.
Video
Notes
Muffins will keep at room temperature in a sealed container for 3 days.
Baked muffins can be stored in the freezer for up to 3 months in a freezer-safe container.
If using paper liners, allow your muffins to cool completely before unwrapping or they will stick to the papers.
Take care to measure your flour properly (either by weight or using the spoon and level method), do not reduce/omit any liquids, and watch carefully not to overbake your muffins. These are the three most common reasons for dry muffins.