OATMEAL WALNUT MUFFINS
This is a very moist muffin. Easy and quick to make. Always gets requests for the recipe. I put walnuts and brown sugar on my morning oatmeal, so I thought 'why not incorporate them into a muffin recipe'?
Provided by Deb Wolf
Categories Quick Breads
Time 30m
Yield 12-13 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place paper liners in each of 12 muffin cups.
- Whisk eggs well, then whisk in oil, oatmeal and vanilla.
- In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
- Add liquid mixture and fold in, just until the dry ingredients are moistened.
- Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
- Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
- These freeze well.
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Sazzad Hossen
[email protected]These muffins are a delicious and healthy way to satisfy my sweet tooth.
MD Chicago
[email protected]I love the crispy tops on these muffins. They're the perfect contrast to the soft and fluffy interiors.
Music Commands
[email protected]I'm new to baking, and these muffins were a great place to start. They were easy to make, and they turned out perfectly.
shakawat Hossain
[email protected]These muffins are the perfect way to start my day. They're filling and flavorful, and they give me a boost of energy.
Christian Thomson
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier alternative to traditional muffins, and they still taste great.
Michael Kilgore
[email protected]These muffins are perfect for meal prep. I make a batch on the weekend, and then I have healthy breakfasts and snacks all week long.
Madiya Queen
[email protected]I made these muffins for a potluck, and they were a huge hit! Everyone loved them, and they were all gone in no time.
Peggy Nzalo
[email protected]I'm allergic to walnuts, so I substituted chopped pecans. They worked perfectly! The muffins were still delicious and flavorful.
Janzaib Jan
[email protected]These muffins are a great way to use up leftover oatmeal. I always have a container of cooked oatmeal in my fridge, so it's easy to whip up a batch of these muffins whenever I'm in the mood for something sweet.
Ann McCoy
[email protected]I love the combination of oatmeal and walnuts in these muffins. They're hearty and filling, and they keep me feeling full for hours.
Nicolas Ochoa
[email protected]These muffins were so easy to make! I had them in the oven in less than 15 minutes. They're perfect for a quick and healthy breakfast or snack.
Evangeline Higgins
[email protected]I'm not usually a fan of oatmeal muffins, but these were surprisingly good. They were light and fluffy, with a nice crispy top. The walnuts added a nice crunch.
Gary Ewart
[email protected]These oatmeal walnut muffins were a hit! They were moist and flavorful, with a perfect balance of sweetness and nuttiness. I added a little extra cinnamon and nutmeg, and they turned out perfect.