Coffee & Walnut Muffins… for adults only!

1 Mar

A while ago, Elisabeth brought me back some delicious walnuts from her garden in Auvergne. I made thousands of recipes with them such as Endives, Blue Cheese and Walnuts Salad, Walnut & Honey Pie, Apple & Walnut Pie, Caramelized Walnuts, Brownies but then I found that recipe combining them with coffee and I could not resist trying it. Walnuts and Coffee sounds to me like the perfect match and I was not disappointed at all when I tasted the result!

In theory, the recipe is -as used with me- a time saver but that time it was not as I had to break the walnuts one by one, get rid of all the shells leftover and fight with my husband caught with a mouthful of walnuts and pleading that “he couldn’t resist”….

I’ll advise you to buy your walnuts already prepared, it will save your time and your fingers!

What makes that recipe different from the other muffins recipe is that you will use light brown sugar that will give an interesting taste to your muffin especially when combined with the strength of the coffee and the sourness of the cream. The muffins will be sweet but intense in flavor.

Now let’s cook!

Ingredients for the Walnut Muffins

  • 125 g of butter at room temperature
  • 155g of light brown sugar
  • 2 eggs
  • 80g of sour cream
  • 125g of self-raising flour
  • 1 tsp coffee extract
  • 75g of walnuts plus several halves for decorating


Turn on the oven at 180°.

Put the walnuts on a tray and toast them for 5 min in the oven. Let them cool down and chop them. Keep them for later (hide them if any husband, kids or relatives are anywhere near your kitchen!).

Then in the bowl of your Kitchen Aid, whisk together the butter and the sugar until light and fluffy.

Add the eggs one by one then the sour cream.

Once it the mix is homogeneous, add the flour the the coffee extract.

Finish with the chopped walnuts that you will incorporate with a wooden spoon.

If you are using cupcakes or muffins tins, fill them til 2/3 and lightly press a walnut half on top, otherwise, pour the mix in a loaf tin lined with parchment paper and randomly spread a few walnut halves on the surface.

Bake for 10-15 minutes for cupcakes/muffins or at least 30 minutes for a loaf or until a skewer comes out clean of the loaf.

Let them cool down on a rack and enjoy them with a nice coffee or with a scoop of vanilla ice cream….


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