These delicious walnut muffins are the perfect go-to when you need a quick snack or a tasty addition to your breakfast. They are naturally gluten-free and made with only three simple ingredients in a bowl, so it can't get any easier than that!
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Whether you're an experienced baker or a kitchen novice, these walnut muffins will surely impress you! All you have to do is whisk the 3 ingredients in a bowl, pour in muffin cups, and bake for a few minutes. It's easy, fast, and oh-so-good!!
Why you'll love these muffins
Protein-packed: The fact that it contains walnuts, eggs, and milk makes these muffins packed with 9 grams of protein each!!!
Naturally gluten-free: Because they don't contain any flour, just ground walnuts, they're naturally gluten-free.
Just 3 ingredients: No mess or lots of ingredients. All you need is 3 simple ingredients and a bowl. No skills necessary!
Taste incredibly delicious: As we bake these goodies, the sweetened condensed milk becomes like dulce de leche, which is a match made in culinary heaven for walnuts. I'm telling you, it'll be hard to eat just one!
So, next time you're looking to whip up a treat that's low on effort but high on flavor, remember these walnut muffins. Simple, nutty, amazing!
Ingredients and substitutions
You won't believe how three simple ingredients can come together to create such a delicious treat. Here's what you'll need:
- Walnuts: They not only taste amazing, but they also have an array of health benefits. Walnuts add a rich, nutty taste and a satisfying texture to these muffins.
Substitution: If you're not a fan or are allergic to walnuts, you can swap them for other nuts like almonds, pecans, peanuts, or even seeds like sunflower seeds.
- Sweetened Condensed Milk:
Brings sweetness and moisture to the muffins. Its creamy texture ensures the muffins stay soft and tender.
Substitution: I haven't tried any substitutions for this ingredient, but low-fat, fat-free, or even sweetened condensed coconut milk should work fine in this recipe.
- Eggs:
Eggs are the binding agent in this recipe. They give the muffins a light, airy structure and help achieve that perfect rise.
Substitution: You could try a commercial egg replacer; however, it might change the overall taste and texture of the muffins.
*See the recipe card for quantities.
How to make walnut muffins
Making these muffins is very easy. Here are the photos for guidance.
Preheat your oven to 350°F (180°C) and line your muffin tin with paper liners. Mix the sweetened condensed milk and eggs in a bowl until uniform.
Add the ground walnuts and mix.
Using a ½ cup measurement, fill each muffin cup with the batter. Slide the muffin tin into the oven and bake for approximately 25 minutes.
Bake until golden brown, and a toothpick inserted into the center of a muffin comes out clean.
Hint: They'll slightly deflate as they come out from the oven. It's normal. They'll be moist, soft, and with a delicious dulce de leche, nutty flavor.
Variations
While these Walnut muffins are winners just as is, you can get creative and swap some ingredients.
Changing Nuts: Instead of sticking to walnuts, you can try other nuts like peanuts, almonds, pecans, or hazelnuts. You can even try it with seeds like sunflower seeds for an allergy-friendly version.
Spice it Up: For a cozy twist, add a dash of cinnamon, nutmeg, or even a pinch of cardamom. These warming spices complement the nutty flavors of the walnuts and create an inviting aroma.
Chocolate Indulgence: If you're a chocolate lover, throw in some chocolate chips or chunks to make it even more delicious.
Storage
While devouring these walnut muffins in one sitting is tempting, you might want to save a few for later. To keep their freshness:
- Room Temperature: If you plan to consume the muffins within 2-3 days, store them in an airtight container at room temperature. This maintains their softness and prevents them from drying out.
- Freezing: To extend the shelf life, wrap each muffin individually in plastic wrap and place them in a resealable freezer bag. They can be kept in the freezer for up to three months. When you're ready to enjoy one, simply thaw it at room temperature or warm it in the microwave for a quick snack that's as good as fresh!
Top tips for the perfect walnut muffins
- Quality Ingredients: Make sure to use high-quality walnuts. If they are too old, they might be rancid and give the muffins a bad taste.
- Proper Filling: I found that using the ½ cup measuring cup is the perfect way to fill the muffin cups with the perfect amount of batter.
- Watch the Oven: Closely watch the muffins as they bake. Oven temperatures can vary, so the baking time might need adjustment. The muffins are ready when they are golden brown, and when checked with a toothpick, they come out clean.
All about walnuts
Walnuts have many health benefits. They're rich in omega-3 fatty acids, which contribute to lower blood pressure, reduced inflammation, and improved overall heart and brain health, enhancing cognitive function and potentially reducing the risk of neurodegenerative diseases. It's also packed with antioxidants, including vitamin E and polyphenols, which help combat oxidative stress and inflammation in the body.
To prevent them from turning rancid, shelled or unshelled walnuts can be stored in an airtight container in a cool, dry place or in the refrigerator to extend their freshness for up to three months; make sure it's well closed so they won't absorb any odors from the fridge. Another option is to freeze them for up to a year.
The signs of old walnuts are rubbery or shriveled texture. If you notice an unusual odor, it may indicate that they are rancid.
Serving suggestions
- Morning Boost: Kickstart your day with a muffin alongside your morning coffee, tea, my super healthy chocolate shake, or my healthy strawberry smoothie. They go really well with these muffins.
- Office Delight: Bring a batch of these muffins to the office and watch your colleagues' faces light up. They're sure to be a hit during those midday slumps.
- Picnic joy: Planning a picnic or outdoor gathering? Pack these muffins for a portable and delicious snack that everyone will enjoy.
- Gifts from the Heart: Consider gifting a batch of these muffins to friends, family, or neighbors. Their simple elegance and homemade charm will surely make them appreciated.
Check out some healthy drinks you can make to go along with these muffins:
FAQ
The simplest way to grind the walnuts is with a small food processor or blender. Just add the nuts and pulse a few times, opening and giving it a little shake occasionally to ensure they're ground evenly. It should resemble very coarse flour with some small pieces.
If you don't have a small food processor or blender, you can use a big sharp knife to chop the walnuts very finely. It'll just take more time, but it's possible.
You can also find ground walnuts at some grocery stores to save you time.
Yes. Individually wrap each muffin using plastic wrap and tuck them into a resealable freezer bag. They'll be good for up to three months. When you're ready to eat, a simple thaw at room temperature or a brief warming in the microwave will bring them back to life, just like the freshly baked ones.
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📖 Recipe / Receita
Walnut muffins
Equipment
- 1 small food processor/blender (or big sharp knife)
- 1 medium bowl
- 1 whisk
- 1 measuring cup
- 1 muffin tin
Ingredients
- 14 oz. sweetened condensed milk (396g)
- 8 oz. Walnuts (250g)
- 4 eggs
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Set aside.
- In a small food processor or blender, add the nuts and pulse a few times, opening and giving a little shake once in a while to ensure they're ground evenly. It should resemble very coarse flour with some small pieces. You can also do this with a sharp knife, although it'll take longer.
- Mix the sweetened condensed milk and eggs in a bowl until uniform. Then, add the ground walnuts and mix.
- Using a ½ cup measurement, fill each muffin cup with the batter. Slide the muffin tin into the preheated oven and bake for approximately 25 minutes.
- Bake until golden brown, and a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Notes
- Be careful not to blend the walnuts for too long. We want them as coarse flour, not fine.
- If you don't have a small food processor or blender, you can use a big sharp knife to chop the walnuts very finely. It'll take more time, but it's possible.
- You can also buy ground walnuts at some grocery stores to save you time.
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Nutrition Estimate:
Nutritional disclaimer
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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