Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup (175ml) milk (whole or 2%)
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (120g) chopped walnuts (lightly toasted)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Line the muffin tin with paper liners or grease it lightly.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients and gently fold using a rubber spatula until just combined.
  6. Fold in the chopped walnuts until evenly distributed.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
  9. Allow muffins to cool in the tin for 5 minutes, then transfer to a cooling rack.