Easy Basic Walnut Muffin Recipe – Perfect for Breakfast
Welcome to my kitchen! Today, I’m sharing my basic walnut muffin recipe, a breakfast treat that’s always a hit with my family. I first tried making walnut muffins on a rainy Saturday morning about three years ago when I had a bag of walnuts sitting in my pantry calling my name. The house filled with the most incredible aroma of cinnamon and toasted nuts, and my kids came running to the kitchen before the timer even went off! It instantly became our weekend favorite.
This recipe is perfect for anyone who loves easy walnut muffins and wants something delicious, wholesome, and fun to bake. Whether you’re rushing through busy weekday mornings or enjoying a leisurely weekend brunch, these muffins deliver every single time. The best part? They’re made with simple ingredients you probably already have at home, and they come together in about 35 minutes from start to finish. Let’s dive in and see why this basic walnut muffin recipe is a must-try!
Table of Contents
Quick Recipe Facts
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Difficulty: Easy – Perfect for Beginners
Calories: Approximately 235 per muffin
Friendly touch: This recipe is surprisingly quick and easy – perfect for busy mornings when you want something homemade without spending hours in the kitchen!
Tip: Prep your ingredients for a smooth homemade walnut muffin experience. Having everything measured and ready makes the whole process even easier!
Ingredients
For this basic walnut muffin recipe, you’ll need the following ingredients. You can swap sunflower oil with melted coconut oil for a lighter easy walnut muffin version. Brown sugar adds a rich, caramel flavor that makes your muffins moist and delicious, but granulated sugar works beautifully too!
Dry Ingredients:
- 200 grams (1¾ cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 1 teaspoon ground cinnamon
- 100 grams (½ cup) granulated sugar
- ¼ teaspoon salt
Wet Ingredients:
- 120 grams (½ cup) milk, at room temperature
- 80 ml (⅓ cup) sunflower seed oil (or melted butter)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup (optional, for extra sweetness)
Mix-Ins:
- 100 grams (1 cup) chopped walnuts, lightly toasted
Ingredient Notes: I always toast my walnuts for about 5 minutes in a dry skillet before chopping them – it brings out such a wonderful nutty flavor! If you prefer a richer taste, substitute half the oil with melted butter. Some days when I’m feeling indulgent, I’ll add a mashed ripe banana to the wet ingredients for an even softer homemade walnut muffin texture.
Instructions
Now for the fun part – let’s bake these delicious easy walnut muffins!
Step 1: Preheat your oven to 400°F (200°C) — this higher temperature helps your basic walnut muffin recipe bake evenly and creates those beautiful domed tops! While the oven heats, line your muffin pan with paper liners or grease each cup generously.
Step 2: If you haven’t already, toast your walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant. Let them cool slightly before chopping. This step is optional but makes a huge difference in flavor!
Step 3: In a large bowl, whisk together the dry ingredients – flour, baking powder, cinnamon, sugar, and salt. Mix the dry ingredients gently but thoroughly. For a soft basic walnut muffin recipe, you want these evenly distributed! I like to really whisk vigorously here – it’s like sifting without a sifter.
Step 4: In a separate bowl, whisk together the wet ingredients – milk, oil, eggs, vanilla extract, and maple syrup if using. Fold in wet ingredients slowly until smooth and slightly frothy. I like using a whisk for this part; it just works better than a spoon.
Step 5: Pour the wet ingredients into the dry ingredients all at once. Using a rubber spatula, fold gently in sweeping motions. Stop mixing as soon as you no longer see dry flour – the batter should still have lumps, and that’s perfect! Overmixing creates tough, dense muffins with tunnels.
Step 6: Fold in your toasted, chopped walnuts with just 3-4 more gentle strokes. They should be distributed throughout but don’t obsess over perfection.
Step 7: Using an ice cream scoop or large spoon, divide the batter evenly among your 12 muffin cups. Fill each cup about ⅔ to ¾ full – they’ll rise beautifully in the oven. I like to sprinkle a few extra walnut pieces on top for a pretty presentation.
Step 8: Bake in the preheated oven for 18-20 minutes. Start checking at 18 minutes – insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, they’re done! The tops should be golden brown and spring back when gently pressed.
Step 9: Let the muffins cool in the pan for exactly 5 minutes – this allows them to set up properly. After 5 minutes, transfer them to a wire cooling rack. Don’t skip this step or you’ll end up with soggy bottoms!
Step 10: For an optional touch, brush the warm muffins with melted butter mixed with a little maple syrup. This creates a beautiful sheen and adds extra moisture to your easy walnut muffins!
“The secret to baking perfect muffins lies in the balance of wet and dry ingredients, as well as a gentle hand during mixing. Follow these instructions, and you’ll be rewarded with moist, tender walnut muffins every time.”
Pro Tips
Tip 1: Don’t Skip the Resting Time
Let your mixed batter rest for 5 minutes before scooping it into the pan – it helps the baking powder activate and creates higher, more evenly risen homemade walnut muffins. Trust me, this small step makes a noticeable difference!
Tip 2: Use Room Temperature Eggs for Fluffier Muffins
Room temperature eggs blend more smoothly with the other ingredients, creating a lighter, airier texture. If you forgot to take them out ahead of time, place them in a bowl of warm water for 5-10 minutes. This trick has saved me countless times!
Tip 3: Swap Regular Sugar with Coconut Sugar
For a healthier basic walnut muffin recipe twist, try using coconut sugar instead of white sugar. It adds a subtle caramel flavor and has a lower glycemic index, making these muffins a bit more nutritious without sacrificing taste.
Tip 4: Grease Your Pan Thoroughly
Even if you’re using a non-stick pan, give it a light spray or brush with butter to prevent sticking – trust me, it makes a difference! There’s nothing worse than a beautiful muffin stuck in the pan.
Tip 5: Toast Those Walnuts
Never skip toasting the walnuts! Five minutes in a dry skillet transforms them from ordinary to absolutely incredible. The toasting brings out natural oils and intensifies that nutty flavor tenfold.
Tip 6: The Toothpick Test is Your Best Friend
Don’t rely solely on timing since all ovens vary. Always do the toothpick test – it should come out clean or with a few moist crumbs, not wet batter. This ensures perfect easy walnut muffins every time!
Serving Suggestions
These basic walnut muffin recipe treats are incredibly versatile! Here’s how I love to enjoy them:
- Serve warm with a pat of butter melting into the tender crumb – absolutely heavenly with your morning coffee
- At room temperature as a quick grab-and-go breakfast when you’re rushing out the door
- Pair with coffee, tea, or fresh fruit for a complete breakfast spread that feels special but isn’t fussy
- Add a dollop of whipped cream or Greek yogurt for extra richness and protein
- Top with a scoop of vanilla ice cream for an afternoon treat that feels indulgent
Bonus tip: These serving ideas elevate your homemade walnut muffin experience and make them suitable for any occasion, from casual weekday breakfasts to weekend brunch gatherings!
Storage & Reheating
Room Temperature Storage:
Store in an airtight container for 3–4 days at room temperature. I like to line the container with a paper towel to absorb any excess moisture. Leftover basic walnut muffin recipe muffins stay moist when stored properly – no dry, sad muffins here!
Freezer Storage:
These freeze beautifully! Wrap each muffin individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. This is my secret weapon for having homemade breakfast ready whenever the craving hits.
Reheating:
Reheat in the microwave for 10-15 seconds to refresh texture and bring back that just-baked warmth. From frozen, microwave for 45-60 seconds. You can also pop them in a 350°F oven for 5 minutes if you prefer crispy tops.
Pro tip: Avoid the fridge to keep them soft – refrigeration actually dries out muffins faster than room temperature storage. Keep it natural and casual with proper storage, and your easy walnut muffins will taste fresh for days!
Health & Nutrition Info
These homemade walnut muffins aren’t just delicious – they’re also packed with nutritional benefits!
Nutritional Breakdown (per muffin):
- Approximately 235 calories per serving
- 13g healthy fats (mostly from walnuts and oil)
- 23g carbohydrates with 4g fiber
- 5g protein to keep you satisfied
Health Benefits:
Walnuts are nutritional powerhouses loaded with omega-3 fatty acids for heart and brain health. They provide antioxidants, vitamin E, and magnesium that support overall wellness.
Make It Even Healthier:
- Can be made dairy-free by using almond milk or oat milk
- Gluten-free option: Substitute with a 1:1 gluten-free flour blend
- One serving is approximately 235 calories (depending on portion size and optional ingredients)
- Consider swaps like coconut sugar for lower glycemic impact or applesauce in place of half the oil for reduced fat
This healthier basic walnut muffin recipe option is perfect for weekend treats that don’t derail your wellness goals while still satisfying your cravings!
Conclusion & CTA
There you have it – the perfect basic walnut muffin recipe that’s delicious, easy to make, and perfect for any occasion! These muffins deliver on taste, nutrition, and convenience, making them ideal for busy mornings, leisurely brunches, or anytime you want something homemade and comforting.
What I love most about these easy walnut muffins is how they fill your home with the most incredible aroma and bring everyone together in the kitchen. They’re wholesome enough for everyday eating but special enough to serve to guests.
FAQ
Can I freeze this recipe?
Yes, absolutely! Your basic walnut muffin recipe can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap, then place them all in a freezer-safe bag. To enjoy, simply thaw at room temperature or microwave from frozen for 45-60 seconds. They taste almost as fresh as the day you baked them!
What if I don’t have walnuts?
No problem at all! You can substitute with pecans, almonds, hazelnuts, or even leave out the nuts entirely if you have allergies. For nut-free easy walnut muffins, try adding chocolate chips, dried cranberries, or fresh blueberries instead. Each variation brings its own delicious twist!
Can I make it ahead of time?
Definitely! This homemade walnut muffin recipe is perfect for meal prep. Bake a full batch on Sunday, and you’ll have grab-and-go breakfasts all week long. They stay fresh at room temperature for 3-4 days, or freeze them for up to 3 months for longer storage.
How can I adjust sweetness?
Easy! For less sweet basic walnut muffin recipe treats, reduce the sugar to 75 grams. For sweeter muffins, increase to 125 grams or add the optional maple syrup. You can also top with a sweet glaze or honey drizzle if you prefer extra sweetness on the outside rather than throughout the muffin.
Why are my muffins dense instead of fluffy?
The most common culprit is overmixing! When you stir too much, you develop gluten which creates a tough, dense texture. Mix only until you can’t see dry flour – lumps are totally fine. Also make sure your baking powder is fresh and your ingredients are at room temperature for the best results.
Can I use different types of milk?
Yes! Any milk works beautifully – whole milk, 2%, almond milk, oat milk, or coconut milk. The fat content affects richness slightly, but all produce delicious easy walnut muffins. For the richest, most tender texture, use whole milk or buttermilk.
What’s the best way to measure flour?
Use the spoon-and-level method: fluff up the flour, spoon it into your measuring cup without packing, and level off with a knife. Don’t scoop directly from the bag – this adds too much flour and can make your muffins dry.
Can I make mini or jumbo muffins?
Sure! For mini muffins, reduce baking time to 10-12 minutes. For jumbo homemade walnut muffins, increase to 25-28 minutes. Always use the toothpick test rather than relying solely on time since sizes vary.
How do I prevent muffins from sticking to the pan?
Grease your pan well even if it’s non-stick, or use paper liners. Let the muffins cool for exactly 5 minutes before removing – too early and they’ll fall apart, too late and they’ll stick. This timing is crucial for perfect release!
Can I add other ingredients to customize?
Absolutely! This basic walnut muffin recipe is incredibly versatile. Try adding chocolate chips, mashed banana, pumpkin puree, dried cranberries, or different spices like nutmeg and ginger. Check the variations section above for more creative ideas!
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