Greek · Dessert
Honey Walnut Muffins
A rustic Greek-inspired muffin built on honey and greek yogurt for moistness, studded with chopped walnuts and finished with a honey drizzle and toasted walnut halves on top.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
372Calories
8.3gProtein
19.6gFat
43.2gCarbs
19.7gSugar
2.1gFiber
379mgSodium
52mgChol
2.4gSat Fat
149mgPotassium
54mgCalcium
2.1mgIron
0.2mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mythos Beer
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
In a bowl, whisk together the 55g flour, 3g baking powder, 1g cinnamon and 1g salt.
3
In a separate bowl, whisk the 27g beaten egg with the 35g honey, 30g greek yogurt, 15g vegetable oil and 2g vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently just until no streaks of flour remain; do not overmix.
5
Fold in the 22g chopped walnuts.
6
Divide the batter evenly between the 2 lined muffin holes, filling each about two-thirds full.
7
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back to touch.
8
Transfer the muffins to a wire rack and let cool for 10 minutes.
9
Press 4g walnut halves onto the top of each muffin and drizzle 5g honey over each before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour
- 22g22g Walnut, chopped
- 35g35g Honey
- 30g30g Greek Yogurt
- 27g27g Egg, beaten
- 15g15g Vegetable Oil
- 3g3g Baking Powder
- 1g1g Cinnamon Ground
- 1g1g Salt
- 2g2g Vanilla Extract
- 8g8g Walnut, halves, for topping, garnish, 1
- 10g10g Honey, for drizzling, glaze, 1
