Okay, so I had this craving for some homemade muffins, and I figured, why not go with a classic? I decided to make some basic walnut muffins. I’ve made them before, but this time I really wanted to pay attention to the details.
I started by gathering all my ingredients. You know, the usual stuff you’d find in your pantry: flour, sugar, eggs, butter. Pretty basic, right? I also grabbed some walnuts, of course, because, well, walnut muffins! And I remembered a little tip about adding a scoop of Greek yogurt for extra moisture, so I picked that up from the fridge, too.
First, I preheated my oven to 375F. While that was heating up, I prepared my muffin tin. I used those paper liners because they make cleanup a breeze.
Then, in a big bowl, I mixed all the dry ingredients together. I always get a weird satisfaction from whisking flour, sugar, and baking powder. After that, in another bowl, I whisked together the wet ingredients – melted butter, eggs, milk, and that scoop of Greek yogurt. I could already tell the yogurt was going to make a difference; the batter seemed smoother.
Next, I gently combined the wet and dry ingredients. The key here is not to overmix. I’ve learned that the hard way. Overmixing leads to tough muffins, and nobody wants that. I folded in the chopped walnuts, making sure they were evenly distributed.
I then filled each muffin cup about two-thirds full. I remembered this trick about filling the empty cups with water, so I did that. It’s supposed to help with even baking.
- Preheat oven to 375F (190C)
- Mix dry ingredients
- Whisk wet ingredients separately
- Combine wet and dry, do not overmix
- Fold in walnuts
- Fill muffin cups, add water to empty cups
I popped the tin into the oven and baked them for about 20 minutes. I used the toothpick test to check if they were done. You know, stick a toothpick in the center, and if it comes out clean, they’re ready.
When they were done, I took them out of the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. The smell was amazing! Warm, nutty, and slightly sweet. They looked pretty good, too, if I do say so myself.
Final Thoughts
These muffins turned out great. They were moist, tender, and had just the right amount of crunch from the walnuts. The Greek yogurt definitely made a difference. They were perfect with a cup of coffee in the morning. I’ll definitely be making these again. It’s such a simple recipe, but it’s so satisfying to bake something from scratch and have it turn out so well. Plus, my place smelled like a bakery for the rest of the day, which is always a bonus!