60 Minute Walnut Muffins

60 Minute Walnut Muffins

Print Recipe

Yield

24 muffins 24 muffins

Difficulty

Easy Easy

Prep Time

0:10 0:10

Bake Time

25 minutes 25 minutes

Rise Time

30 minutes 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

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.

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