Crunchy Walnut Muffins Recipe for Moist, Nutty Morning Treat

My walnut muffins showcase walnuts in three different ways—perfect if you have a surplus to use up.

Here’s a simple recipe to kick off your week.

With an abundance of walnuts in my pantry, I decided to feature them in a muffin recipe. It had been a while since I shared muffins, so these felt like the right treat to post.

Triple walnut muffins

They’re called “triple” because the recipe uses finely ground walnut meal, roughly chopped walnuts, and a crunchy walnut crumble on top—three layers of walnut flavour.

I’m still enjoying spelt flour, so this recipe combines white and wholemeal spelt flours, olive oil, Greek-style yoghurt, honey and warm autumn spices for a comforting taste. These muffins are an autumnal little celebration—great with milk, tea, or simply spread with butter.

📖 Recipe

Walnut Muffins

5 from 2 votes

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 9 muffins

Cuisine: American

Author: Peter G

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A muffin recipe that layers walnut flavour using walnut meal, chopped walnuts and a walnut crumble for texture and taste.

Conversions

Ingredients

Dry ingredients:

150 g spelt flour, white
150 g spelt flour, wholemeal or wholewheat
170 g walnuts, ground finely
85 g walnuts, roughly chopped
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves

Wet ingredients:

240 ml yoghurt, Greek preferred
120 ml olive oil
3 eggs
180 ml honey
1 teaspoon vanilla extract, or paste

Crumble Topping:

25 g butter, cold
50 g walnuts
2 tablespoon spelt flour
2 tablespoon brown sugar, soft

Instructions

Preheat the oven to 180°C (350°F).
In a large bowl, combine the white and wholemeal spelt flours, ground walnut meal, chopped walnuts, baking powder and spices. Mix and set aside.
In a jug, whisk together the yoghurt, olive oil, eggs, honey and vanilla until well combined.
Fold the wet ingredients into the dry ingredients until just combined. Spoon the batter into muffin cases, filling them nearly to the top.
Make the crumble by combining butter, walnuts, spelt flour and brown sugar in a food processor or by rubbing together until it resembles coarse crumbs. Sprinkle the crumble over each muffin.
Bake for about 20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before serving.

Peter’s Tips →

If you don’t have spelt flour, plain or wholemeal wheat flour can be used instead.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only.

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