60 Minute Walnut Muffins

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


Details

Difficulty

Beginner

Yield

24 muffins

Prep Time

10 minutes

Rise Time

30 minutes

Bake Time

25 minutes

Ingredients


  • Dough
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise 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 (120º to 130ºF). 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 375ºF 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.