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Cinnamon muffins are decadent, full of fall flavors and have the perfect crunch from homemade candied walnuts. This recipe will impress the family.
Table of contents
Why Make These Cinnamon Muffins
This recipe is really easy, do not be intimidated by this yummy cinnamon muffin recipe. The candied walnuts take minutes to make and you can use any leftovers on yogurt, oatmeal or eaten on their own. If you don’t want to do candied walnuts, you can do a brown sugar mixed with oats for a topping or two ingredient icing. These muffins are great for the holidays and they always impress my friends and family.
Ingredients Needed
All Purpose Flour. or gluten free all purpose flour.
Baking Powder.
White Sugar. coconut sugar will also work. This is for the muffins and the candied walnuts.
Spices. Cinnamon, nutmeg, salt.
Baking Powder.
Butter. You can use plant based butter to keep this recipe dairy free. This is for the muffins and the candied walnuts
Milk. I like to use almond milk. Any milk will work.
Egg.
Walnuts. To make candied walnuts for topping the muffins.
Optional For Toppings: Brown Sugar, oats, powdered sugar 2 -ingredient icing.
Steps To Make Cinnamon Muffins
Step One. Preheat oven to 350º. whisk flour, sugar, baking powder, spices, salt together. Mix milk, vanilla, butter together. Combine with dry ingredients. Add muffin liners to a muffin pan. Pour batter into muffin liners fill about ½ full.
Step Two. Bake muffins for about 18 – 20 minutes or until a toothpick comes out clean. While the muffins are baking, make your candied walnut toppings and icing.
Step Three. In a sauté pan, melt 2 tbsp of the butter. Add in the 1/4 cup of sugar and walnuts. Let the sugar completely melt into the butter and get the walnuts to toast a bit, let this simmer and stir often for about 5 minutes. Pour the nuts onto a plate or on parchment paper. Let them cool completely.
Step Four. Mix icing ingredients together. Once the muffins are finished and have completely cooled, add the icing and candied walnuts. Enjoy. Store any leftover walnuts in a container.
FAQ’s & Tips
I like the icing with the candied walnuts best, but if you want to keep them a little healthier, mix brown sugar and oats together and sprinkle over raw batter before you bake the muffins.
These are great on oatmeal, yogurt, cereal, ice cream or just plain on their own. They will keep for up to 2 weeks!
These will keep for up to 4 days in an airtight container or up to 2 months in the freezer.
Other Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Cinnamon Muffins
Ingredients
Muffins
- 1½ cup all purpose flour
- ½ cup white granulated sugar
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ½ cup almond milk , *see notes
- 1 large egg
- ⅓ cup butter or coconut oil
Candied Walnuts
- 1 cup chopped walnuts
- 2 tbsp butter, *see notes
- ¼ cup sugar
Icing
- 1 cup powdered sugar
- ½ tsp water or milk , *add ½ tsp at a time to get desired consistency
Instructions
- Preheat oven to 350º. whisk flour, sugar, baking powder, spices, salt together. Mix milk, vanilla, butter together. Combine with dry ingredients. Add muffin liners to a muffin pan. Pour batter into muffin liners fill about ½ full.
- Bake muffins for about 18 – 20 minutes or until a toothpick comes out clean. While the muffins are baking, make your candied walnut toppings and icing.
Candied Walnuts (optional)
- In a sauté pan, melt 2 tbsp of the butter. Add in the 1/4 cup of sugar and walnuts. Let the sugar completely melt into the butter and get the walnuts to toast a bit, let this simmer and stir often for about 5 minutes. Pour the nuts onto a plate or on parchment paper. Let them cool completely
- Mix icing ingredients together (if using). Once the muffins are finished and have completely cooled, add the icing and candied walnuts. Enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could’ve totally been my bad, but I made the dough twice in a row and both times were way too thick for a muffin, so I added a bit more milk the 2nd time and it turned out great. Loved the candied walnuts and my guests and I adored these! They’re very Instagram-worthy too, haha!