Walnut Muffins

A walnut muffins recipe using three types of walnuts in the mixture. Ground walnuts, chopped walnuts and a walnut crumble. You're going to devour these.

Course Breakfast, Brunch, Snack

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 612kcal

Author Peter G

Ingredients

Dry ingredients:

150 g spelt flour white
150 g spelt flour wholemeal or wholewheat
170 g walnuts ground finely
85 g walnuts roughly chopped
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves

Wet ingredients:

240 ml yoghurt Greek preferred
120 ml olive oil
3 eggs
180 ml honey
1 teaspoon vanilla extract or paste

Crumble Topping:

25 g butter cold
50 g walnuts
2 tablespoon spelt flour
2 tablespoon brown sugar soft

Instructions

Preheat your oven to 180 deg C.
In a large bowl combine the spelt flours, walnut meal, chopped walnuts, baking powder and spices. Stir well and set aside.
In a large jug combine the wet ingredients and using a fork whisk well until incorporated.
Add the wet ingredients to the dry ones and stir until just combined. Spoon the muffin batter into the muffin cases, filling them close to the top. Combine the crumble ingredients in a food processor until the mixture resembles fine crumbs. Divide the crumble mixture and sprinkle on top of muffins.
Bake for approx. 20 mins until a skewer inserted comes out clean. Allow to cool for 10 mins before tucking in.

Notes

If you don't have any spelt flour on hand, you can substitute regular flour.

Nutrition