Cinnamon Muffins With Candied Walnuts

5 from 3 votes
Jump to Recipe

This post may contain affiliate links.

Cinnamon muffins are decadent, full of fall flavors and have the perfect crunch from homemade candied walnuts. This recipe will impress the family.

Cinnamon Muffins on a cutting board.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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

Ingredients to make cinnamon muffins on a counter.

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

Steps to make cinnamon muffins in bowls.

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.

Candied walnuts on parchment paper.

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.

Cinnamon muffins up close on a cutting board.

FAQ’s & Tips

What are the topping options for these?

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.

What else can I do with the candied walnuts?

These are great on oatmeal, yogurt, cereal, ice cream or just plain on their own. They will keep for up to 2 weeks!

How long will these keep?

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
5 from 3 votes

Cinnamon Muffins

Cinnamon muffins are decadent, full of fall flavors and have the perfect crunch from homemade candied walnuts. This recipe will impress the family.
Prep: 5 minutes
Cook: 20 minutes
Servings: 12

Ingredients 

Muffins

  • cup all purpose flour
  • ½ cup white granulated sugar
  • tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • ½ cup almond milk , *see notes
  • 1 large egg
  • 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

*any milk will work
*plant based butter will work great as well. 

Nutrition

Calories: 263kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 72mg | Fiber: 1g | Sugar: 23g | Vitamin A: 186IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 263
Keyword: breakfast, muffins
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 5 stars
    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!