Ingredients
- Filling:
- scant 1/2 cup (50g) chopped walnuts
- 1/3 cup (67g) sugar
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons (42g) unsalted butter, melted
- Muffins:
- 1 cup + 7 tablespoons (210g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup (50g) sugar
- 1 large egg
- 3 tablespoons (42g) unsalted butter, melted
- 1 cup + 2 tablespoons buttermilk
- Topping:
- about 1/2 cup honey
Directions
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Preheat the oven to 200ºC/400ºF. Line a 12-cup muffin pan with paper baking cups.
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Mix all the filling ingredients in a small bowl, set aside.
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In a large bowl, sift together the flour, baking powder and baking soda; add sugar.
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In a wide-mouthed measuring cup, whisk the egg, melted butter and buttermilk. Make a well in the dry ingredients and pour in the liquid. Mix lightly and gently, remembering to keep it bumpy – I used a fork to mix it.
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Fill the cups 1/3 full, add a scant tablespoon of filling, then cover with more muffin batter until 2/3 full.
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Bake for 15 minutes, or until golden brown. Remove the muffins from the pan and place them on a rack. Drizzle with honey.