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Nut Crunch Muffins


Nut Crunch Muffins recipe















2 ½ cups unbleached all-purpose flour
½ cup pecans
or walnuts, or hazelnuts, about 2 ounces
cup brown sugar, light
firmly packed
cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
teaspoon salt
1 cup buttermilk
or substitute, see directions
cup vegetable oil
1 teaspoon vanilla extract
1 large eggs
cup brown sugar, light
firmly packed
2 tablespoons unbleached all-purpose flour
½ teaspoon cinnamon
2 tablespoons butter
chilled, cut into small pieces
½ cup pecans
or walnuts, or hazelnuts, coarsely chopped, about 2 ounces


Preheat oven to 400℉ (200℃) F. Grease 12 standard size muffin-pan cups or line with paper liners.

Mix together flour, nuts, brown sugar, baking powder, baking soda, and salt.

Mix together buttermilk, oil, vanilla, and egg.

Make a well in the center of flour mixture. Add buttermilk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.)

Spoon batter into prepared pan, filling cups two-thirds full.


To prepare topping, in a medium bowl, mix together brown sugar, flour, and cinnamon.

Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Stir in nuts.

Sprinkle topping evenly over batter.

Bake muffins for 10 minutes. Lower oven temperature to 350℉ (180℃) F.

Bake muffins until tops are golden, 12 minutes more.

Transfer pan to a wire rack to cool for 5 minutes. Turn muffins out onto rack to cool completely.


Substitute soured milk for the buttermilk.

To prepare soured milk, bring milk to room temperature. Mix together 1 tablespoon white vinegar or lemon juice with milk to make 1 cup. Let mixture stand until curdled, about 10 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 32260% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 112mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 1%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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