Muffins are delicious, so I felt like eating some. I turned to Mark Bittman’s How to Cook Everything for a simple recipe and that’s exactly what I found. He provides an easy base recipe that you can alter in endless ways. I had some leftover walnuts that had been sitting in the fridge forever and it was high time I used them, so I opted to make some coffee cake muffins.
Base muffin recipe:
3 tbsps melted butter
2 cups flour
1/4 cup sugar
1/2 tsp salt
3 tsps baking powder (I used 1.5 tsp baking soda instead)
1 cup milk
Coffee cake mixture:
1/2 cup packed brown sugar (I used much less, maybe a 1/4 cup)
1 tsp grund cinnamon
1 cup finely chopped walnuts, pecans or cashews
2 tbsps melted butter
Mix together the dry ingredients in a bowl. Beat together the egg, milk and butter, then combine with the dry ingredients. Fold the batter until all the dry ingredients are moistened. Mix together the coffee cake ingredients and add half the mixture to the main batter, and sprinkle the rest on top before baking. Bake in a greased muffin tin at 375 F for about 20 minutes or until the muffins are nicely browned. So yummy!