Cinnamon Walnut Muffins

Cinnamon walnut muffins are made from scratch with easy to find ingredients. These muffins are soft, moist, and filled with cinnamon and chopped walnuts.

Course Bread

Cuisine American

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings muffins

Calories 256kcal

Author Heather

Equipment

Ingredients

Muffins

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter melted
2 large eggs
¾ cup milk
2 teaspoons vanilla extract
½ cup chopped walnuts optional

Topping

2 tablespoons granulated sugar
½ teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees and line a muffin pan with liners, or grease, 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 18-22 minutes, or until a toothpick inserted in the middle comes out clean (or with crumbs, not 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.

Notes

Muffins will keep at room temperature in a sealed container for 3 days, or up to a week in the refrigerator.
Baked muffins can be stored in the freezer for up to 3 months, tightly wrapped in foil and stored in a freezer safe container.
If using paper liners, allow your muffins to cool completely before unwrapping, or they will stick to the papers.

Nutrition