ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

60-Minute Walnut Muffins

Yield 18 muffins

Ingredients

  • Dough:
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 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:
  • 1/3 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup chopped walnuts
  • 3 tablespoons butter or margarine
  • 1 teaspoons ground cinnamon
  • Powdered Sugar Glaze:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk

How to Make It

  1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120° to 130°F). 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 18 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 375°F for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze, if desired.

    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.