Description
Caramel Walnut Muffins Recipe
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter, melted
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
For the Caramel Glaze:
1/4 cup butter
1/4 cup brown sugar
2 tablespoons heavy cream
1/4 cup chopped walnuts (for topping)
Instructions:
Preheat oven to 350°F (175°C) and grease a muffin tin. In a bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, mix melted butter, eggs, milk, and vanilla extract. Combine the wet and dry ingredients, stirring until just mixed, then fold in the chopped walnuts. Divide the batter evenly into the muffin tin and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
For the caramel glaze, melt butter and brown sugar in a saucepan over medium heat, stirring until smooth. Add heavy cream and cook for 1-2 minutes. Drizzle over warm muffins and sprinkle with extra walnuts. Enjoy!
Step-by-Step Guide
1. Prep & Preheat: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until thoroughly combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth and fully emulsified.
4. Combine Batters: Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a spatula, gently fold the ingredients together until just combined. A few lumps are okay; overmixing leads to tough muffins.
5. Fold in Walnuts: Gently fold the 1/2 cup of chopped walnuts into the batter until evenly distributed.
6. Bake: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Make Glaze: While muffins bake, prepare the caramel glaze. In a small saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth and bubbling. Stir in the heavy cream and cook for 1-2 minutes until slightly thickened. Remove from heat.
8. Glaze & Serve: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. While still warm, drizzle each muffin with the caramel glaze and immediately sprinkle with the remaining chopped walnuts.
Serving Suggestions
These muffins are perfect warm with a cup of coffee or tea. For a dessert-style treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream. They pair wonderfully with fresh fruit like sliced apples or pears to balance the sweetness.
How-to Summary
Whisk dry ingredients. Separately mix wet ingredients. Combine gently, fold in walnuts. Bake at 350°F for 18-20 mins. For glaze, melt butter and brown sugar, add cream, and simmer. Drizzle over warm muffins and top with extra walnuts.
Frequently Asked Questions
Can I use a different nut? Yes, pecans are an excellent substitute for walnuts and offer a similar texture and flavor profile.
How should I store these muffins? Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them (unglazed is best) for up to 3 months.
Can I make the batter ahead of time? It’s not recommended, as the baking powder begins to activate once wet and dry ingredients mix, affecting rise and texture.
My glaze is too thick/thin. How can I fix it? If too thick, whisk in a teaspoon of warm cream. If too thin, simmer for another minute to reduce and thicken.
Can I use store-bought caramel sauce? Absolutely. Warm it slightly for easier drizzling, though the homemade glaze provides a richer, buttery flavor.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in dense, tough muffins. Mix until just combined.
- Overfilling the muffin cups: Filling more than 2/3 full causes batter to overflow instead of forming a nice dome.
- Using cold ingredients: Ensure eggs and milk are at room temperature for better emulsification and a more even crumb.
- Glazing cold muffins: The caramel will not soak in slightly and will set too hard. Always glaze while muffins are warm.
Conclusion
These Caramel Walnut Muffins are a delightful fusion of moist, spiced cake and rich, buttery caramel. By following the detailed steps and avoiding common pitfalls, you can create a bakery-quality treat perfect for any occasion. The combination of texture from the walnuts and the decadent glaze ensures every bite is deeply satisfying. Enjoy the process and the delicious results!