Spanish · Dessert
Walnut Honey Muffins
A rustic Spanish-style muffin built on honey rather than refined sugar, studded with toasted walnuts and finished with a warm honey glaze and walnut halves. The crumb is dense, moist and lightly spiced with cinnamon, closer to a humble countryside bake than a bakery-case cupcake.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
393Calories
7.7gProtein
22.9gFat
42.5gCarbs
19gSugar
2.2gFiber
328mgSodium
54mgChol
2.5gSat Fat
156mgPotassium
54mgCalcium
2.1mgIron
0.2mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Heat the oven to 190°C and line two holes of a 6-hole muffin tin with paper cases, filling the remaining four holes half-full of water.
2
Whisk together the flour, baking powder, cinnamon and salt in a bowl.
3
In a separate bowl, beat the egg with the honey, vegetable oil and milk until smooth and well combined.
4
Pour the wet mixture into the dry ingredients and fold gently until just combined, taking care not to overmix.
5
Fold in the 25g of chopped walnuts.
6
Divide the batter evenly between the two lined muffin holes and press 2-3 walnut halves onto the top of each.
7
Bake for 20-22 minutes until risen and a skewer inserted into the centre comes out clean.
8
Transfer to a wire rack and, while still warm, brush the top of each muffin with the reserved honey glaze.
9
Cool for at least 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g all purpose flour
- 0.1 oz2g baking powder
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 1.2 oz35g honey
- 5/85/8 eggs, beaten (28g)
- 0.7 oz20g vegetable oil
- 1.1 oz30g whole milk
- 0.9 oz25g roughly chopped walnut
- 0.3 oz8g halves, for topping walnut
- 0.3 oz8g honey
