These Toasty Walnut Muffins are a delightful, quick-to-make breakfast or snack option that combines the earthy crunch of toasted walnuts with the chewiness of oats and raisins. The batter is enriched with a beaten egg yolk and milk, creating a tender crumb that is moist yet satisfyingly hearty. A sprinkle of brown sugar and butter on top adds a caramelized sweetness that complements the subtle spice of cinnamon. Perfect for a busy morning, these muffins can be prepared in minutes using a microwave, making them an ideal choice for when you need a warm, comforting treat without the wait of traditional baking. They pair beautifully with a cup of coffee or tea.
Toasty Walnut Muffins
Description
These Toasty Walnut Muffins are a delightful, quick-to-make breakfast or snack option that combines the earthy crunch of toasted walnuts with the chewiness of oats and raisins. The batter is enriched with a beaten egg yolk and milk, creating a tender crumb that is moist yet satisfyingly hearty. A sprinkle of brown sugar and butter on top adds a caramelized sweetness that complements the subtle spice of cinnamon. Perfect for a busy morning, these muffins can be prepared in minutes using a microwave, making them an ideal choice for when you need a warm, comforting treat without the wait of traditional baking.Ingredients
Directions
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Stir together the oats and 1 tablespoon of warm water, then let stand for 5 minutes to soften.
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Meanwhile, in a small bowl, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and a dash of salt.
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Stir the beaten egg yolk, cooking oil, and milk into the oat mixture until combined.
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Add the wet oat mixture to the dry ingredients, stirring just until moistened. Do not overmix.
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Fold in 5 teaspoons of the toasted walnuts and the raisins.
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Line two 6-ounce custard cups or ramekins with paper baking cups or grease them lightly.
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Divide the batter evenly between the two cups, filling them about two-thirds full.
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In a small bowl, combine the remaining 1 teaspoon flour, brown sugar, softened butter, and the remaining walnuts to create a crumbly topping.
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Sprinkle the walnut-brown sugar topping evenly over the muffin batter.
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Microwave uncovered on high power for 1 to 1 1/2 minutes, or until a wooden pick inserted near the center comes out clean. Rearrange the cups halfway through cooking if necessary.
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Remove from the microwave and let stand on a wire rack for 5 minutes to cool slightly.
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Remove from the custard cups and serve warm.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 274.0kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 2.6g13%
- Cholesterol 270.0mg90%
- Sodium 104.7mg5%
- Total Carbohydrate 41.4g14%
- Dietary Fiber 14.4g58%
- Sugars 5.2g
- Protein 7.8g16%
* 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
The surface may still appear slightly moist after microwaving, but the muffins will firm up as they cool.
For best results, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before using to enhance their flavor.
If you do not have a microwave, you can bake these in a conventional oven preheated to 350&# 194;°F (175ðC) for 15-18 minutes.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
You can substitute the cooking oil with melted butter for a richer flavor.
