Go Back
- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup honey - 1/2 cup all-purpose flour - 1/4 cup packed brown sugar - 1/4 cup unsalted butter, cold and cubed - 1/2 cup walnuts, chopped - 1 teaspoon ground cinnamon Gathering the right ingredients is key for bakery-style honey walnut streusel muffins. Start with dry ingredients. You’ll need flour, sugar, baking powder, baking soda, and salt. These form the base of your muffins. For the wet ingredients, grab buttermilk, melted butter, eggs, vanilla, and honey. They add moisture and flavor to your muffins. Honey gives a sweet touch, while buttermilk makes them tender. Now, let’s talk about the streusel topping. You’ll use flour, brown sugar, butter, walnuts, and cinnamon. This topping adds crunch and sweetness. The walnuts give a lovely nutty flavor. Make sure your butter is cold for a crumbly texture. With all ingredients ready, you're set for a delicious baking adventure. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, prepare your muffin pan by lining it with paper liners or greasing it with cooking spray. This will help the muffins come out easily. In a large bowl, combine the dry ingredients. You need 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk them together until they mix well. This mix forms the base of your muffins. In a separate bowl, mix the wet ingredients until smooth. Use 1 cup of buttermilk, 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Stir them well. This mixture adds moisture and flavor to your muffins. Now, pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula. Be careful not to overmix. This keeps your muffins light and fluffy. Next, fold in 1 cup of chopped walnuts and 1/2 cup of honey into the batter. Make sure they are evenly spread throughout. The walnuts add crunch, and the honey adds sweetness. For the streusel topping, mix 1/2 cup of flour, 1/4 cup of brown sugar, and 1/4 cup of cold cubed butter in a medium bowl. Add 1/2 cup of chopped walnuts and 1 teaspoon of ground cinnamon. Use a fork or your fingers to mix until crumbly. This adds a delicious crunch on top. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Generously sprinkle the streusel topping over each muffin batter portion. Bake them in the preheated oven for 18-22 minutes. Check if they are done by inserting a toothpick into the center. It should come out clean. After baking, let the muffins cool for 5 minutes in the pan before transferring them to a wire rack. To get the best muffins, stop mixing as soon as the batter combines. Overmixing can make muffins tough. You want a light and fluffy texture. Gently fold the wet and dry ingredients together. Don’t worry if there are small lumps; they will bake out nicely. Toasting walnuts adds a wonderful crunch and depth to the muffins. Simply spread them on a baking sheet and toast in a preheated oven at 350°F for about 8 minutes. You can also try adding spices like nutmeg or ginger for extra warmth. A sprinkle of cinnamon in the batter or streusel brings a lovely flavor. Keep muffins fresh by storing them in an airtight container. They stay good for about three days at room temperature. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then put them in a freezer bag. To reheat, thaw at room temperature or microwave for 15 seconds. Enjoy warm for the best taste! {{image_2}} If you want to switch up the nuts, you can use almonds or pecans. A mix of different nuts works well too. Each nut brings its own flavor and crunch. Almonds add a sweet taste. Pecans give a rich, buttery flavor. Feel free to experiment and find your favorite combo. Add more fun to your muffins by mixing in chocolate chips or dried fruits. These extras can change the taste and texture. You might try blueberries or cranberries for a fruity twist. For a warm note, sprinkle in some spices like nutmeg or allspice. Mixing flavors keeps every bite exciting. If you need gluten-free muffins, swap the all-purpose flour for a gluten-free blend. Look for blends that contain rice flour and almond flour. You can also use oat flour, which adds a nice flavor. Just keep in mind that gluten-free batters may need a bit more liquid. Add a splash of extra buttermilk if needed. To keep your muffins fresh at room temperature, use an airtight container. This helps prevent them from drying out. Place a piece of parchment paper between layers to absorb moisture. Store them away from direct sunlight. To freeze muffins, let them cool completely first. Wrap each muffin tightly in plastic wrap. Then place them in a freezer bag. This keeps them fresh for up to three months. To reheat, take one muffin out and let it thaw. Warm it in the microwave for about 20 seconds. Bakery-style honey walnut streusel muffins last about three days at room temperature. If stored in the fridge, they can stay fresh for about a week. Always check for signs of spoilage before eating. Yes, you can use regular milk. To mimic buttermilk, add one tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about five minutes. This will create a similar acidity that helps the muffins rise. To check if the muffins are done, insert a toothpick into the center of one. If it comes out clean, the muffins are ready. You can also lightly press the tops. They should spring back if baked well. Yes, you can make the batter ahead and store it. Cover the bowl tightly and keep it in the fridge for up to 24 hours. When you're ready to bake, just mix gently and add the streusel topping. This blog post covered the key steps and ingredients for making delicious muffins. We discussed dry and wet ingredients, as well as a crunchy streusel topping. You learned helpful tips for perfect moisture and flavor, plus variations to suit your taste. Remember, storing and freezing your muffins properly will keep them fresh. Baking should be fun, so don't hesitate to try new flavors and ingredients. Enjoy your time in the kitchen as you create tasty treats!

Bakery-Style Honey Walnut Streusel Muffins

Indulge in the delightful taste of Bakery-Style Honey Walnut Streusel Muffins! These moist, sweet muffins are packed with crunchy walnuts and finished with a crumbly streusel topping. Perfect for breakfast or a snack, they are easy to make and sure to impress. Discover the full recipe and tips for serving your muffins warm with a honey drizzle. Click through now to start baking these delicious treats!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 cup walnuts, chopped

1/2 cup honey

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup unsalted butter, cold and cubed

1/2 cup walnuts, chopped

1 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease with cooking spray.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      In a separate bowl, mix together the buttermilk, melted butter, eggs, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.

          Fold in the chopped walnuts and honey, ensuring an even distribution throughout the batter.

            For the streusel topping, combine the flour, brown sugar, cold cubed butter, chopped walnuts, and cinnamon in a medium bowl. Use a fork or your fingers to mix until crumbly.

              Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.

                Generously sprinkle the streusel topping over each muffin batter portion.

                  Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                    Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins

                        - Presentation Tips: Serve the muffins warm, dusted with powdered sugar and a drizzle of honey on top. Arrange them on a rustic wooden platter for a cozy presentation.