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Moist and Fluffy Walnut Cinnamon Muffins Recipe
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Moist and Fluffy Walnut Cinnamon Muffins Recipe

5 from 3 votes
This Moist and Fluffy Walnut Cinnamon Muffins Recipe is here to bring coffee shop vibes right to your kitchen. These delicious muffins are packed with warm cinnamon and crunchy walnuts, perfect for breakfast or an afternoon snack. They're easy to make and fill your home with the most amazing smell.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8 muffins

Equipment

  • 1 whisk
  • 2 mixing bowls
  • 1 muffin pan
  • 8 muffin liners optional

Ingredients

  • 1 1/4 cup walnuts unsalted. Plus more for topping the muffins
  • 2 cups all-purpose flour measured with the spoon and level method
  • 3/4 cup granulated sugar Plus more for topping the muffins
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon ground
  • 1/2 teaspoon salt
  • 1/2 cup greek yogurt room temperature
  • 1 cup full-fat milk room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  • Start by lining a large muffin pan with muffin liners, or you can grease the muffin tins instead if you prefer to skip the liners. Set the pan aside and preheat your oven to 400°F.
  • Using a food processor, grind the walnuts, leaving some medium-sized chunks for texture. Alternatively, place the walnuts in a ziplock bag and crush them with a rolling pin.
    1 1/4 cup (146.3 g) walnuts
  • In a large bowl, combine the ground walnuts, flour, granulated sugar, baking soda, baking powder, cinnamon, and salt until well mixed.
    2 cups (250 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 1/4 teaspoon (0.3 teaspoon) baking soda, 2 teaspoons baking powder, 1/2 teaspoon (0.5 teaspoon) salt, 2 teaspoons cinnamon
  • In a separate medium bowl, whisk together the yogurt, milk, oil, eggs, and vanilla extract until smooth.
    1/2 cup (118.3 ml) greek yogurt, 1 cup (236.6 ml) full-fat milk, 1/2 cup (118.3 ml) vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
  • Make a well in the center of the flour mixture and pour in the wet ingredients. Gently mix by hand until just combined, being careful not to over-mix to avoid tough muffins.
  • Using an ice cream scoop or large cookie scoop, Pour batter and fill the muffin cups about 3/4 full. Sprinkle additional chopped walnuts and a bit of white sugar on top for the perfect crunch.
  • Bake muffins for 20-25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Add-Ons and Substitutions

Add-ons:

  • Chocolate chips: Fold in a handful of chocolate chips for extra sweetness. Dark chocolate pairs well with the walnuts and cinnamon.
  • Dried fruit: Mix in some raisins, cranberries, or chopped dates for a fruity twist.
  • Cinnamon sugar topping: Sprinkle a bit of cinnamon sugar on top of each muffin before baking for an extra crunchy top.
  • Chopped apples: Add small chunks of apple for an autumn-inspired flavor that goes great with cinnamon.

Substitutions:

  • Sour cream instead of Greek Yogurt: You can substitute sour cream for Greek yogurt. It will still keep the muffins moist and fluffy.
  • Brown sugar instead of white sugar: For a richer flavor, swap out the white sugar for brown sugar. It will add a hint of caramel taste.
  • Unsalted butter instead of vegetable oil: If you prefer, melted butter can be used in place of vegetable oil. This will give the muffins a richer flavor, though they might be a bit less moist.
  • Almond milk instead of whole milk: Use almond milk or any non-dairy milk for a dairy-free version. It’ll keep the muffins soft and tender.
Feel free to mix and match these ideas to create your perfect batch!

Expert Tips

Here are some expert tips for making the best muffins:
  1. Don't over-mix the batter: Mix just until the wet and dry ingredients are combined. Over-mixing can lead to dense muffins with a tougher texture.
  2. Use room temperature ingredients: Allow your eggs, milk, and yogurt to come to room temperature before mixing. This helps the batter blend more smoothly and encourages even rising.
  3. Preheat the oven properly: Make sure your oven is fully preheated before baking. A hot oven gives the muffins a quick rise, creating a fluffy texture.
  4. Fill muffin cups 3/4 full: This gives the muffins enough room to expand without overflowing. Use a cookie or ice cream scoop for evenly sized-muffins.
  5. Let the batter rest before baking: If time permits, let the muffin batter rest for about 10 minutes before baking. This helps the flour hydrate and the muffins rise better.
  6. Add mix-ins gently: Fold in any add-ons like chocolate chips, nuts, or fruit gently to avoid over-mixing the batter.
  7. Check for doneness using a toothpick: Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they’re done. Avoid overbaking to keep them moist.
  8. Cool muffins on a wire rack: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms and keeps the muffins from overcooking.
Following these tips will help you achieve muffins that are moist, fluffy, and full of flavor!

Frequently Asked Questions

What is the secret to moist muffins? 

The key to moist muffins is using ingredients that add moisture, like yogurt, sour cream, or oil. These keep the muffins tender even after they’ve cooled. Also, avoid over-mixing the batter, as this can make them dense and dry.

What is the secret to high muffins?

For tall muffins, fill the muffin cups 3/4 full and start baking at a higher temperature, like 400°F. The initial heat will help the muffins rise quickly. Just be sure to preheat your oven properly for the best results.

Can I use whole wheat flour instead of all-purpose flour?  

Yes, but it may change the texture a bit. Whole wheat flour can make the muffins denser. Try using half whole wheat and half all-purpose flour for a balance of texture and flavor.

How do I avoid tough muffins?

The best way to avoid tough muffins is to mix the batter gently. Stop mixing as soon as the wet and dry ingredients are combined, even if the batter looks a bit lumpy.

Do I have to use walnuts?

Not at all! You can swap walnuts for other nuts like pecans or almonds, or even leave them out if you prefer. Adding chocolate chips or dried fruit is also a great option.

Why do my muffins have a soggy bottom?

If the muffins cool in the pan for too long, steam can build up and cause sogginess. After about 5 minutes of cooling, transfer them to a wire rack to finish cooling.

Should I use paper liners or grease the muffin pan?

Either works! Paper liners make for easy clean up and look nice, while greasing the pan gives the muffins a slightly crispier edge. It’s really up to your preference.

How do I know when the muffins are done baking?  

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready. If it has wet batter on it, give them a few more minutes.

How should I store the muffins?

To keep the muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week.

Can I freeze these muffins?

Absolutely! Once fully cooled, place the muffins in freezer bags or a freezer-safe container and freeze for up to 3 months. Just thaw them at room temperature or warm them in the oven when you’re ready to enjoy.
 
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