Description
Caramel Walnut Muffins
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup chopped walnuts
Caramel sauce for topping
Instructions:
1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mix melted butter and brown sugar until combined. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with buttermilk. Mix until just combined. Fold in the chopped walnuts.
5. Spoon the batter evenly into the muffin liners.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool, then drizzle caramel sauce on top.
8. Serve and enjoy!
Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. First, ensure all ingredients are at room temperature, especially the eggs and buttermilk, for even mixing. Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. In a medium bowl, thoroughly whisk together the 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. This aerates the dry ingredients and ensures the leaveners are evenly distributed.
In a large mixing bowl, combine the 1/2 cup of melted, cooled butter with 1 cup of brown sugar. Use a whisk to mix until smooth and creamy. Add the two eggs, one at a time, whisking well after each addition until fully incorporated. Stir in 1 teaspoon of vanilla extract. Now, add the dry flour mixture to the wet ingredients in three parts, alternating with the 1/2 cup of buttermilk in two parts. Begin and end with the dry ingredients. Mix with a spatula until just combined; a few lumps are fine. Overmixing leads to tough muffins. Gently fold in 1 cup of chopped walnuts.
Use an ice cream scoop or spoon to divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake on the center rack for 18-22 minutes. The muffins are done when they are golden, spring back to the touch, and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before adding the caramel topping.
Serving Suggestions
These rich muffins are versatile. For breakfast or brunch, serve them warm with a pat of salted butter. As a decadent dessert, top with a scoop of vanilla bean ice cream and an extra drizzle of warm caramel sauce. They pair wonderfully with a strong cup of coffee to balance the sweetness or a glass of cold milk. For a festive touch, sprinkle a few extra toasted walnut pieces on top of the caramel drizzle.
How-to Summary
To make Caramel Walnut Muffins: Whisk dry ingredients. Separately, mix wet ingredients (butter, sugar, eggs, vanilla). Combine wet and dry mixes alternately with buttermilk. Fold in walnuts. Bake at 180°C (350°F) for 18-22 minutes. Cool and drizzle with caramel sauce.
Frequently Asked Questions
Can I make these muffins without buttermilk?
Yes. Create a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5-10 minutes until slightly curdled before using.
How should I store these muffins?
Store cooled, unfrosted muffins in an airtight container at room temperature for up to 2 days. If drizzled with caramel, store them in the refrigerator for up to 4 days, as the sauce can make them soggy. They also freeze well for up to 3 months.
My caramel sauce is too runny and soaks in. What can I do?
Ensure the muffins are completely cool before drizzling. For a thicker sauce that sets better, use a store-bought thick caramel dessert topping or gently heat your sauce to reduce and thicken it slightly before applying.
Can I use a different type of nut?
Absolutely. Pecans are an excellent substitute for walnuts. You could also use toasted hazelnuts or almonds. Ensure they are chopped to a similar size for even distribution.
Why did my muffins turn out dense and gummy?
This is typically caused by overmixing the batter. Once you add the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, resulting in a tough, dense texture.
Common Mistakes to Avoid
- Overmixing the Batter: This is the #1 cause of tough muffins. Stir until ingredients are just combined.
- Using Hot Melted Butter: Let the melted butter cool slightly. Adding it hot can cook the eggs and create lumps.
- Overfilling the Muffin Cups: Filling more than 2/3 full can cause the batter to overflow and bake unevenly.
- Adding Caramel to Warm Muffins: The sauce will melt and absorb completely, making the muffins soggy. Always wait until they are fully cooled.
- Not Preheating the Oven: Putting muffins into a cold oven disrupts the leavening process, leading to poor rise.
Conclusion
These Caramel Walnut Muffins are a perfect blend of rich, buttery cake, crunchy nuts, and sweet, gooey caramel. By following the step-by-step guide and heeding the common pitfalls, you can easily master this impressive treat. They are ideal for everything from a cozy morning bake to a special occasion dessert. Enjoy the process and the delicious results!