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Toasty Walnut Muffins

Toasty Walnut Muffins recipe image
These Toasty Walnut Muffins offer a delightful balance of soft, cake-like texture and crunchy nuttiness. Perfect for a quick breakfast or an afternoon snack, they feature wholesome quick-cooking oats and unbleached flour, studded with plump raisins and rich, toasted walnuts. A light sprinkle of cinnamon adds warmth, while the brown sugar and butter topping provides a subtle crunch and extra sweetness. These individual-sized treats are easy to prepare with pantry staples and come together in minutes, making them an ideal choice for busy mornings or satisfying a sudden sweet tooth. Enjoy them warm from the oven for the best flavor and texture.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 550.7
Dietary: Vegetarian
Description
These Toasty Walnut Muffins offer a delightful balance of soft, cake-like texture and crunchy nuttiness. Perfect for a quick breakfast or an afternoon snack, they feature wholesome quick-cooking oats and unbleached flour, studded with plump raisins and rich, toasted walnuts. A light sprinkle of cinnamon adds warmth, while the brown sugar and butter topping provides a subtle crunch and extra sweetness. These individual-sized treats are easy to prepare with pantry staples and come together in minutes, making them an ideal choice for busy mornings or satisfying a sudden sweet tooth.
Ingredients
  • 1/4 cup Quick-cooking Rolled Oats
  • 2 tablespoon Warm Water
  • 1/2 cup Unbleached Flour
  • 2 tablespoon Sugar
  • 1/2 teaspoon Baking Powder
  • 1 Dash Ground Cinnamon
  • 1 Dash Salt
  • 1 ea Large Beaten Egg Yolk
  • 2 tablespoon Cooking Oil
  • 2 tablespoon Milk
  • 1/4 cup Broken Walnuts, Toasted
  • 2 tablespoon Raisins
  • 2 teaspoon Unbleached Flour
  • 1 teaspoon Brown Sugar
  • 1 teaspoon Butter or Margarine, softened
Directions
  1. 1
    In a small bowl, stir together the oats and 2 tablespoons of warm water; let stand for 5 minutes to soften.
  2. 2
    In a medium bowl, whisk together 1/2 cup flour, sugar, baking powder, cinnamon, and a dash of salt.
  3. 3
    Stir the egg yolk, oil, and milk into the oat mixture until combined.
  4. 4
    Add the wet oat mixture to the dry ingredients and stir just until moistened; do not overmix.
  5. 5
    Gently fold in 3 tablespoons of the toasted walnuts and the raisins.
  6. 6
    Line four 6-ounce custard cups or ramekins with paper baking cups.
  7. 7
    Divide the batter evenly among the cups, filling each about 2/3 full.
  8. 8
    In a small bowl, combine the remaining 2 teaspoons flour, brown sugar, softened butter, and remaining walnuts to create a crumbly topping.
  9. 9
    Sprinkle the topping mixture evenly over the muffins.
  10. 10
    Microwave uncovered on 100% power for 1 1/2 to 2 1/2 minutes, rearranging the cups twice during cooking to ensure even heating.
  11. 11
    Cook until a wooden pick inserted near the center comes out clean; the surface may still look slightly moist.
  12. 12
    Remove the muffins from the custard cups and let stand on a wire rack for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 550.7kcal
% Daily Value *
Total Fat 26.5g41%
Saturated Fat 4.5g23%
Cholesterol 270.1mg91%
Sodium 123.2mg6%
Total Carbohydrate 73.0g25%
Dietary Fiber 17.0g68%
Sugars 16.6g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: muffins, walnuts, breakfast, snack, microwave, oats, raisins, cinnamon, flour, vegetarian, easy, quick, toasted, baking, individual, custard cups, nutty, sweet, healthy, oatmeal
Read it online: https://www.chefs-mate.com/recipe/toasty-walnut-muffins-2/