These delightful muffins combine the comforting flavors of cinnamon and walnuts with a tender coffee cake texture.
Preheat your oven to 350°F (175°C) and grease a muffin tin.
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Whisk the dry ingredients thoroughly to avoid lumps.
Cut the butter into the dry mixture until it resembles coarse crumbs.
Use cold butter for a better crumbly texture.
In another bowl, beat the egg and milk together, then add to the dry mixture.
Mix just until combined to avoid overmixing.
In a separate bowl, mix the brown sugar, walnuts, and cinnamon for the filling.
Toast the walnuts beforehand for a richer flavor.
Fill each muffin cup halfway with batter, add a layer of filling, then top with more batter.
Don't overfill the muffin cups to prevent overflow.
Bake in the preheated oven for 20 minutes or until a toothpick inserted comes out clean.
Rotate the muffin tin halfway through baking for even browning.
Let the muffins cool slightly before serving.
Serve warm for the best taste experience.
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