Christmas Walnut Muffins by Martin Dwyer

Christmas Walnut Muffins by Martin Dwyer

The cinnamon and walnuts in this recipe really give a taste of a European Christmas and act as a tasty reminder of Continental Christmas Markets. Serve for breakfast or with a hot drink at any stage of the festive season!

Serves 12 | 30 mins prep 


    • (100g) 4 oz.  Chopped Walnuts
    • 60g (2 oz.) Brown Sugar
    • 1 ½ Teaspoons Cinnamon
    • 60g (2 oz.) Butter Melted
    • 225g (8 oz.) plain Flour
    • 2 Teaspoons Baking Powder
    • ½ Teaspoon Bread Soda
    • 75g (2 ½ oz.) Caster Sugar
    • 1 Egg
    • 60g. (2 oz.) Butter-melted
    • ​250ml (9 oz.) Buttermilk


    Pre-heat oven to 200C 400F gas 6

    First mix together all the filling ingredients and set aside. Then make the muffin batter. 

    Whip together the egg, melted butter and buttermilk and set aside. 

    Mix the flour, baking powder and bread soda in a bowl. Make a well in the centre and pour in the liquid ingredients.

    Incorporate them together gently. (Do not beat to keep the mixture light.)

    Put a scant tablespoon of the mixture into each muffin case. Put in a teaspoon of the filling. Then top up with the rest of the muffin mixture.

    If you have any nut mixture left over you can sprinkle it on top before baking. 

    Bake at the set temperature for 15 minutes.

    Let the muffins cool before taking them from their cases.

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