These Walnut Cheddar Muffins are the ultimate savory comfort food, combining the nutty aroma of whole wheat flour with the rich, sharp tang of extra-sharp cheddar cheese. The addition of toasted walnuts provides a delightful crunch, while dried thyme adds an earthy, aromatic depth that elevates the flavor profile beyond a standard breakfast bread. Light and airy thanks to buttermilk and honey, these muffins have a tender crumb that holds up well to the sturdy mix-ins. They are incredibly versatile, making them an ideal side dish for a hearty soup or stew, a quick grab-and-go breakfast, or a savory snack for lunch. Simple to whip together with pantry staples, these muffins bring a homemade, rustic charm to any table and disappear quickly among guests.
Walnut Cheddar Muffins “Chez Susan”
Description
These Walnut Cheddar Muffins are the ultimate savory comfort food, combining the nutty aroma of whole wheat flour with the rich, sharp tang of extra-sharp cheddar cheese. The addition of toasted walnuts provides a delightful crunch, while dried thyme adds an earthy, aromatic depth that elevates the flavor profile beyond a standard breakfast bread. Light and airy thanks to buttermilk and honey, these muffins have a tender crumb that holds up well to the sturdy mix-ins. They are incredibly versatile, making them an ideal side dish for a hearty soup or stew, a quick grab-and-go breakfast, or a savory snack for lunch.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C). Butter twelve 1/4-cup muffin tins or line with paper liners.
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In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt, and dried thyme until evenly combined.
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Stir the chopped walnuts and grated cheddar cheese into the flour mixture until distributed evenly.
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In a separate medium bowl, whisk together the buttermilk, walnut oil, beaten eggs, honey, and Tabasco sauce until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula just until combined; do not overmix, as the batter should remain slightly lumpy.
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Divide the batter evenly among the prepared muffin tins, filling each about two-thirds full.
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Bake in the center of the oven for 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Let the muffins cool in the tins on a wire rack for 10 minutes, then turn them out onto the rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 843.3kcal
- % Daily Value *
- Total Fat 40.6g63%
- Saturated Fat 3.9g20%
- Cholesterol 0.0mg0%
- Sodium 1761.8mg74%
- Total Carbohydrate 82.3g28%
- Dietary Fiber 10.1g41%
- Sugars 2.6g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature or warm in the microwave before serving.
While extra-sharp white cheddar is traditional, you can substitute with aged cheddar, Gruy&# 195;¨re, or a mix of sharp cheddar and smoked gouda for different flavor profiles.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes until slightly curdled before using.
Walnut oil has a distinct nutty flavor. If unavailable, you can substitute with melted butter or a neutral oil like vegetable or canola oil, though the flavor will be slightly less complex.
This recipe yields 12 standard muffins, not 24, based on the ingredient quantities provided. The original source text mentioned 24, which may have been an error or referred to mini-muffins (which would require smaller tins and reduced baking time).
