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Cinnamon Muffins
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4.50 from 4 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 Time5 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 9
Author: Bailey Rhatigan

Equipment

  • Muffin Tin

Ingredients

Muffins

  • 1½ cup all purpose flour
  • ½ cup white granulated sugar
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 cup milk, room temp almond or regular cows milk works great
  • 1 large egg, room temp
  • ⅓ cup butter or coconut oil, melted

Candied Walnuts

  • 1 cup chopped walnuts
  • 2 tbsp butter *see notes
  • ¼ cup white sugar *brown sugar will also work well

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, melted 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.
  • Once the muffins are cooked through. add the candied walnuts. Drizzle the icing over the top to secure the walnuts to the top better. Enjoy!

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

  • Don't overcook the walnuts! Use brown sugar if you ant a darker topping for contract. 
  • Be sure to use plenty of icing on the top and let it harden to secure the walnuts down. 
  • Store leftovers in an airtight container on the counter for up to 3 days or in the fridge for 5 days. 

Nutrition

Serving: 1 muffin | 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