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60 Minute Walnut Muffins

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These no-knead muffins with crunchy walnut and cinnamon topping are perfect for brunch or lazy weekend morning!

 
 
Easy
SKILL LEVEL
Serves
24 muffins
 
 
Fleischmann's®
 
 
Ingredients
 
Dough
3 cups all-purpose flour
1/3 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1/2 cup water
3/4 cup milk
1/4 cup butter OR margarine
1 egg
Walnut Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup butter OR margarine, cut into pieces
1-1/2 teaspoons ground cinnamon
Powdered Sugar Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
 
 
Instructions
 

Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter.

Spoon into 24 greased or paper lined 2-1/2-inch muffin pan cups. (Muffin cups should be half full). Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Sprinkle with Walnut Topping.

Bake at 375ºF for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze.

Walnut Topping: Combine brown sugar, flour, walnuts, butter and cinnamon. Stir to blend.

Powdered Sugar Glaze: Stir together powdered sugar and enough milk to reach desired consistency.

 

 
Total Time
 
Rise Time 30 minutes
Bake Time 25 minutes
 
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