60 Minute Walnut Muffins

These no-knead muffins with crunchy walnut and cinnamon topping are perfect for brunch or lazy weekend morning!

60 Minute Walnut Muffins

60 Minute Walnut Muffins

difficulty

Easy

Yield

24 muffins

Prep Time

0:10

Bake Time

25 minutes

Rise Time

30 minutes

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Ingredients

  • Dough
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 3/4 cup milk
  • 1/4 cup butter OR margarine
  • 1 egg
  • Walnut Topping
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • 1/4 cup butter OR margarine, cut into pieces
  • 1-1/2 teaspoons ground cinnamon
  • Powdered Sugar Glaze
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk

Directions

  1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter.
  2. Spoon into 24 greased or paper lined 2-1/2-inch muffin pan cups. (Muffin cups should be half full). Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Sprinkle with Walnut Topping.
  3. Bake at 375°F for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze.
  4. Walnut Topping: Combine brown sugar, flour, walnuts, butter and cinnamon. Stir to blend.
  5. Powdered Sugar Glaze: Stir together powdered sugar and enough milk to reach desired consistency.
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60 Minute Walnut Muffins

  • Difficulty: Easy
  • Yield: 24 muffins
  • Prep Time: 0:10
  • Bake Time: 25 minutes
  • Rise Time: 30 minutes

Ingredients

  • Dough
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 3/4 cup milk
  • 1/4 cup butter OR margarine
  • 1 egg
  • Walnut Topping
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • 1/4 cup butter OR margarine cut into pieces
  • 1-1/2 teaspoons ground cinnamon
  • Powdered Sugar Glaze
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk

Directions

  • Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make stiff batter.
  • Spoon into 24 greased or paper lined 2-1/2-inch muffin pan cups. (Muffin cups should be half full). Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Sprinkle with Walnut Topping.
  • Bake at 375°F for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze.
  • Walnut Topping: Combine brown sugar, flour, walnuts, butter and cinnamon. Stir to blend.
  • Powdered Sugar Glaze: Stir together powdered sugar and enough milk to reach desired consistency.