Muffins

Gluten Free Muesli Muffins

November 13, 2018 by laurenpacek 3 Comments

These Muesli Muffins are gluten free AND refined sugar free! In addition to being a bit on the healthier side, they’re plenty tasty.

Muesli is sort of like granola in that it’s made up of oats, nuts, seeds, dried fruits, etc. However, it’s not baked. Check out this article from The Kitchn for more info.

It’s good hot or cold (I like mine cold with almond milk + frozen blueberries) and you can make it with whatever component parts that you fancy. Eating it will make you feel healthy AF. Good stuff.

And as it turns out, muesli also lends itself well to healthy-ish muffins!

These muffins are full of oats, almonds, and grated apple. They are sweetened with real maple syrup but are kept bright and zingy with the addition of lemon juice and zest.

The recipe for these Gluten Free Muesli Muffins comes from Bon Appetit.

5 from 1 vote

Gluten Free Muesli Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Breakfast, Brunch

Cuisine: American

Servings: 12 muffins

Ingredients

For the muffins

1.5 cups gluten-free white rice flour (see notes)
1 cup almond flour (or almond meal)
1 tbs flaxseed meal
2 tsp baking powder
1 tsp kosher salt
4 eggs
1 1/2 tsp lemon zest
1 tbs fresh lemon juice
2/3 cup pure maple syrup
2/3 cup virgin coconut oil, melted
1 Pink Lady apple, grated
1/2 cup skin-on sliced almonds
1/4 cup gluten-free old-fashioned oats

For the topping

1 tbs virgin coconut oil, melted
1 tbs pure maple syrup
1/4 cup skin-on sliced almonds
1/2 cup gluten-free old-fashioned oats

Instructions

To make the muffins

Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners. Set aside.
Whisk rice flour, almond flour, flaxseed meal, baking powder, and salt in a medium bowl until no clumps remain. Set aside.
Whisk eggs, lemon zest, lemon juice, 2/3 cup maple syrup, and 2/3 cup of coconut oil in a large bowl.
Add the dry ingredients to the wet and whisk to combine. Add the apple, 1/2 cup almonds, and 1/2 cup oats; mix to combine. Divide the batter among the prepared muffin cups, filling each to the very top.

To make the topping

Mix remaining 1/4 cup almonds, 1/2 cup oats, 1 tbs maple syrup, and 1 tbs coconut oil together in a small bowl to combine.
Sprinkle the topping evenly over each muffin.
Bake muffins for 25-30 minutes, or until tops are golden brown and a toothpick, when inserted into the centers, comes out clean.

Recipe Notes

Notes: The original recipe calls for oat flour, but I couldn't find this at my grocery store. White rice flour served as a good sub.

Need more Fall muffin recipes? How about Sweet Potato Pecan Muffins, Pumpkin Chocolate Chip Muffins, or Apple Oat Streusel Muffins?

Jumbo Blueberry Muffins

July 19, 2018 by laurenpacek 6 Comments

These Jumbo Blueberry Muffins are BIG, full of sweet blueberries, tangy lemon zest, and have domed tops that are also crunchy (thanks to the addition of turbinado sugar)!

Sometimes a regular sized muffin just will not do. Sometimes you want a big ass muffin like you’d get in a coffee shop. Know what I’m saying? When that desire strikes, look no further than these Jumbo Blueberry Muffins.

The recipe is based on one that I’ve used before (see these Bakery Style Double Chocolate Muffins). Naturally, I swapped out chocolate for fresh, sweet blueberries and zingy lemon zest.

You may have started to catch on, based on recent posts in the past, but I’ve taken to photographing some of the major ingredients in my recipes. These blueberries deserved a chance to shine on their own!

Of course, you can always make regular-sized muffins from this recipe. I’ve included baking instructions (as the times will vary) for both regular and jumbo muffin varieties.

5 from 3 votes

Jumbo Blueberry Muffins

Prep Time

15 mins

Cook Time

32 mins

Total Time

47 mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: 8 jumbo muffins

Ingredients

3 cups all-purpose flour
1 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbs unsalted butter, room temperature
1 3/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups plain Greek yogurt
1 pint blueberries, reserving a few for topping muffins
Zest of 2 lemons
Turbinado sugar, for topping muffins

Instructions

Preheat oven to 400 degrees F. Line muffin tins with paper liners (or spray with cooking spray) and set aside.
In a mixing bowl, whisk together the flour, baking powder, soda and salt. Set aside.
In a mixing bowl of a stand mixer, cream the butter and sugar together for a couple of minutes.
Add the eggs, one at a time, mixing well after each addition. Add vanilla and mix well.
With the mixer on low speed, alternate between adding the dry ingredients and yogurt.
On low speed, fold in the blueberries and lemon zest.
Scoop the batter into the prepared muffin tins, filling them all the way to the top. Top with some extra blueberries and turbinado sugar to make them look extra pretty.

If making jumbo muffins (makes 8)

Bake the muffins at 400 degrees F for 10 minutes.
Reduce the temperature to 375 degrees F and bake for 22 more minutes, or until slightly browned on top and a toothpick/knife, when inserted in the center of each muffin, comes out clean.

If making regular-sized muffins (makes 18)

Bake the muffins at 400 degrees F for 5 minutes.
Reduce the temperature to 375 degrees F and bake for 15 more minutes, or until slightly browned on top and a toothpick/knife, when inserted in the center of each muffin, comes out clean.
Cool in the pan for a couple of minutes, and then transfer to a wire rack to cool completely

Sweet Potato Pecan Muffins

September 29, 2017 by laurenpacek 3 Comments

These Sweet Potato Pecan Muffins are sweet, flavored with Fall spices, and incredibly moist thanks to the addition of roasted sweet potatoes.

Up until today, it has still been HOT in North Carolina. Despite what the thermometer says, it’s Fall in my heart (and according to the calendar).

Pumpkin gets a lot of attention this time of year. I’m as guilty as the next guy of this, too. I love pumpkin. I’m a certified basic bitch, okay?

BUT there are other seasonal vegetables that deserve our attention. Take the humble sweet potato, for instance. They’re naturally sweet and delicious, a vibrant orange color, and perfect in baked goods.

These muffins are super moist, just like a pumpkin quick bread, and the honeyed pecans add a nice bit of crunch. They’re perfect for breakfast or a snack.

These muffins will keep for 2-3 days in an airtight container.

Sweet Potato Pecan Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: 12 muffins

Author: Lauren Pacek

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/2 cup apple sauce, or vegetable oil
2 cups sweet potato, about 2 medium-sized sweet potatoes, roasted and mashed
3/4 cup pecans, roughly chopped, plus more for topping the muffins
honey, for drizzling onto muffins

Instructions

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together. Set aside.
In another medium-sized bowl, combine the sugars, eggs, oil, and mashed sweet potato until smooth.
Add the wet ingredients to the dry and mix until just combined. Fold in the pecan pieces.
Divide the batter between the muffin cups (they will be very full). Top with a few more pecan pieces. Drizzle the top of each muffin with a little honey. The honey helps the pecans on top to get candied a bit while baking.
Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.

In search of additional sweet potato goodness? Check out these Sweet Potato Chocolate Chip Cookies! Or maybe you’re on the hunt for more breakfast treats? Try these Sweet Potato Waffles with Candied Pecans on for size.

Apple Oat Streusel Muffins

October 3, 2016 by laurenpacek 3 Comments

These Apple Oat Streusel Muffins are moist, tender, and full of apples and fall flavors. Plus, they’re topped with a spicy, crunchy streusel!

Yes, it’s muffins again. If you’ll recall, I shared these Pumpkin Chocolate Chip Muffins with you all a couple of weeks ago.

But now we’re back with another really great fall flavor combination: apples and cinnamon. They’re really tender, and an unrealistic part of me likes to think that they’re sort of healthy because they’re full of apples, coconut oil, and oats. See other apple and cinnamon-related goodness here: Apple Crisp.

This recipe comes from Celebrating Sweets.

Apple Oat Streusel Muffins

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Course: Breakfast, Brunch

Cuisine: American

Servings: 12 muffins

Ingredients

For the muffins

1 1/2 cups all-purpose flour
1/4 tsp kosher salt
2 tsp ground cinnamon
1 tsp baking powder
1/4 cup coconut oil, melted and cooled slightly
2/3 cup brown sugar, packed
2 eggs
3/4 cup cooked plain oatmeal
1/2 cup unsweetened applesauce
1 cup finely chopped apple (see notes)

For the streusel -

2 tbs all-purpose flour
2 tbs old fashioned oats
2 tbs brown sugar
1/4 cup walnuts, chopped
1/4 tsp ground cinnamon
2 tbs unsalted butter, cold and cut into small pieces

Instructions

To make the muffins

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
In a medium-sized bowl, whisk together the flour, salt, cinnamon, and baking powder. Set aside.
In another medium-sized bowl, whisk together the coconut oil, brown sugar, eggs, oatmeal, and applesauce.
Add the dry ingredients to the wet and stir until just combined. Add the apple and stir until combined.
Divide the batter between the 12 muffin cups.

To make the streusel

In a small bowl, combine the flour, oats, brown sugar, walnuts, and cinnamon. Work the butter into the dry ingredients until it resembles wet sand.
Sprinkle the streusel evenly over the 12 muffin cups.
Bake for 13-15 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling.

Recipe Notes

Notes: I used a Gala apple and left the skin on

Pumpkin Chocolate Chip Muffins

September 22, 2016 by laurenpacek 6 Comments

These Pumpkin Chocolate Chip Muffins are moist and tender, full of pumpkin flavor, and studded with mini chocolate chips.

Though I generally use pumpkin in my cooking and baking year-round, it’s now officially Fall. It’s that time of year where we all turn into basic bitches. Pumpkin recipes are fully acceptable. Prepare yourselves.

Actually, I take that back. Sort of. I’m going to try to exercise some amount of restraint this year. If I can’t limit the overall quantity, I’ll at least make an effort to scatter non pumpkin recipes throughout the coming months.

Pumpkin and chocolate really do play well together, though, and are perfect in these muffins.

See this pumpkin cheesecake (with an Oreo crust and chocolate bourbon sauce!) and these pumpkin chocolate chip cookies for more examples.

This recipe is slightly adapted from Sweet and Savoury Pursuits.

Pumpkin Chocolate Chip Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Breakfast, Brunch

Cuisine: American

Servings: 12 muffins

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup vegetable/canola oil or apple sauce
15 oz can pumpkin puree
3/4 cup mini semi-sweet chocolate chips, plus more for on top of muffins

Instructions

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together. Set aside.
In another medium-sized bowl, combine the sugars, eggs, oil, and pumpkin puree until smooth.
Add the wet ingredients to the dry and mix until just combined. Fold in the mini chocolate chips.
Divide the batter between the muffin cups (they will be pretty full). Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.

Double Chocolate Banana Walnut Muffins

March 22, 2016 by laurenpacek 3 Comments

Bananas, chocolate, and nuts were meant to be together in muffin form. Double Chocolate Banana Walnut Muffins | A Nerd Cooks

Before we get to the muffins, I have some complaining to do. Here’s a pretty well known fact: I love to complain. My husband will vouch for that statement. I don’t usually do it in this arena, but my gripes today are food-related, so I figured it’s not so bad.

Does anyone out there have certain words that just grate on their nerves? Like, I know many people are not fans of the word “moist”. For obvious reasons, I think. I came across a description of a recipe the other day, and it just kind of set me off. The following is an abbreviated list of food-related words that grind my gears.

Use of the word “succulent” – The other day, I saw someone on Tastespotting describe their chocolate covered strawberries as being “succulently sweet”. Aside from the fact that I’m pretty sure that “succulent” shouldn’t be used as a modifier for the word “sweet” (It means “full of juice“, folks. Not “super” or “extra”, or something that would indicate the berries being very sweet), the word makes my skin crawl. It’s too descriptive. Unless you’re specifically talking about a cactus, please refrain from using that word.
Using the phrase “melt-in-your-mouth” to describe any food that has no reason to actually melt – I see this a lot with descriptions of meat dishes. “Mmmmm this roast beef just melts in your mouth!” Beef should not melt. That’s pretty gross. Chocolate melts. Cheese can melt. Beef doesn’t melt. Just say that it was very tender, okay?
“Umami” – The elusive fifth taste. Dude, no. Just say “savory”.

Stay tuned next time for food trends that I find ridiculous/don’t understand. 😉

Double Chocolate Banana Walnut Muffins | A Nerd Cooks Now that that’s out of the way, let’s talk about these muffins. Yet again, I had bananas sitting on my counter top that were on the verge of being too ripe for consumption. You’ll notice that this happens a lot. See these muffins, this banana bread, or these banana bread cookies for just a few examples.

Until now, I hadn’t done a chocolate banana muffin. They’re chocolaty, still retain some banana flavor, are kept moist (this isn’t one of the words that bothers me, so hah!) by the bananas and oil, and are kept interesting in terms of texture by the chocolate chips and nuts. This recipe makes a big batch, too. So they’re perfect for sharing.

Double Chocolate Banana Walnut Muffins | A Nerd Cooks

This recipe comes from All She Cooks.

You’ll need (makes 24 regular-sized muffins or 12 jumbo muffins):

3 cups all-purpose flour
6 tbs unsweetened cocoa powder
1/2 tsp salt
2 1/2 tsp baking soda
4 medium-large bananas, very ripe
2 eggs
2 tsp vanilla extract
1 cup olive oil
3/4 cup milk
1 1/2 cups granulated sugar
1 cup chocolate chips, plus more for topping
1 cup walnuts, chopped, plus more for topping

Preheat the oven to 375 degrees F. Spray muffin tins with cooking spray and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the bananas until they are well mashed. Add the eggs, vanilla extract, olive oil, and milk. Mix until everything is combined. Add the sugar and mix until combined again.

In a couple of batches, add the dry ingredients to the wet. Scrape down the sides of the mixing bowl as needed. Fold in the chocolate chips and chopped walnuts.

Fill the muffin tins up almost halfway with muffin batter. Top with some more chocolate chips and chopped walnuts. Bake 15-20 minutes, or until a toothpick or knife, when inserted in the center, comes out clean.

Cool for 5 minutes in the muffin tin before removing the muffins to a wire rack to finish cooling completely.

Skinny Banana Raspberry Chocolate Chip Muffins

January 28, 2016 by laurenpacek 4 Comments

These muffins are full of chocolate and raspberry flavor, and are kept super healthy by using bananas and Greek yogurt, too! Skinny Banana Raspberry Chocolate Chip Muffins | A Nerd Cooks For those of you who saw my Healthy Chocolate Banana Bread earlier this week, you can see that a bit of a pattern is forming here. That pattern is delicious baked goods about which you don’t have to feel so bad for eating =)

I’ve been grabbing one of these muffins to have as a mid-afternoon snack every day this week. They definitely satisfy cravings for something sweet and carb-y, while still being pretty decent for you. The sweet/tart pop of the raspberries adds a nice contrast, too!

Skinny Banana Raspberry Chocolate Chip Muffins | A Nerd Cooks I put the next recipe to appear on this blog to a vote on Facebook (click on over and give A Nerd Cooks a like!), and these muffins beat out some macaroni and cheese and a broiled grapefruit by a landslide!

Don’t worry, the mac and cheese and grapefruit will be posted next week. Skinny Banana Raspberry Chocolate Chip Muffins | A Nerd Cooks

Thank you, Sally’s Baking Addiction, for this recipe.

You’ll need (makes 12 muffins):

2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 cup honey or maple syrup
1/2 cup brown sugar, lightly packed
2 large ripe bananas, mashed
1/4 cup plain Greek yogurt
1 large egg
1 tsp vanilla extract
3/4 cup milk (I used almond milk)
1/2 cup chocolate chips (I used mini), plus more for topping
1 3/4 cups fresh raspberries, frozen

Preheat the oven to 325 degrees F. Spray a muffin tin with cooking spray and set aside. You don’t want to use paper liners in this instance, because these muffins will really stick to the liners.

In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In another bowl, combine the honey/maple syrup and brown sugar. After removing as many of the lumps as possible, add the bananas, egg, and vanilla extract. Mix to combine.

Add the wet ingredients to the dry and start to combine. Stream the milk in, continuing to mix until everything is combined. Fold in the chocolate chips and raspberries, being careful to not smash them or dye the entire batter pink with the raspberry juices.

Using the prepared muffin tin, fill the cups to the top. Sprinkle with some more chocolate chips, if desired. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the muffins. Let them cool completely.

Skinny Banana Raspberry Chocolate Chip Muffins | A Nerd Cooks

Pumpkin Streusel Muffins

October 26, 2015 by laurenpacek 3 Comments

Moist, tender pumpkin muffins are topped with a crumbly and sweet streusel and then finished with sticky, sweet glaze.

Have I started going overboard with the pumpkin recipes this season? I’m torn between wanting to keep myself in check and not really caring. I’m only semi-cognizant of the “issue” because Sean will sometimes remark that everything I make during the Fall contains pumpkin.

At this moment, I guess I don’t really care so much. Especially because these muffins are delicious.

I took them to a brunch over the weekend, where they were well-received. Even the host’s dog managed to get a hold of (at least part of) a muffin; he seemed pretty pleased with himself, too.

This recipe came from the blog Gimme Some Oven.

You’ll need:

For the muffins (makes 16-18 muffins) –

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup granulated sugar
1 15 oz. can pumpkin puree
1 stick butter, melted
2 eggs
2 tsp vanilla extract

For the streusel topping –

2 tbs butter, room temperature
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 tsp cinnamon

For the glaze –

1 tbs butter, melted
1 cup powdered sugar
1-2 tbs milk

Preheat the oven to 350 degrees F. Line 16-18 muffin tins with paper liners, or spray with cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.

In another medium bowl, combine the sugar, pumpkin puree, melted butter, eggs, and vanilla extract. Mix until well-combined.

Add the wet ingredients to the dry and stir until everything is combined. Don’t over mix. Fill the lined muffin tins ~2/3 of the way.

Combine all of the streusel ingredients in a small bowl. Use a fork or your fingertips to mix all of the ingredients together until a crumbly streusel topping forms.

Top each of the muffins with ~1 tbs of the streusel topping. Bake 15-20 minutes, or until a toothpick, when inserted into the center of a muffin, comes out clean.

Allow them to cool in the pan for 5-10 minutes before removing them to a wire rack to cool completely.

Combine all of the ingredients for the glaze in a small bowl. Drizzle the glaze over the top of the cooled muffins.

Banana Cinnamon Crumb Muffins

August 13, 2015 by laurenpacek 2 Comments

We’ve done the muffin thing quite a bit lately, haven’t we? There have been zucchini banana, lemon raspberry, blueberry avocado, and double chocolate chunk.

I like muffins, and like to bake muffins, for the same reasons that I like to bake and eat cupcakes (which you also see a lot of on this blog). They couldn’t be easier, and they’re perfectly portioned!

This muffin recipe comes from the blog My Baking Addiction. I made a couple of small changes: I upped the amount of cinnamon in the muffins and swapped oil for applesauce. They’re great if you need to use up a few bananas before they become too ripe.

You’ll need:

For the muffins (makes 12 muffins) –

1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1/3 cup unsweetened applesauce
1 1/2 tsp vanilla extract

For the crumb topping –

1/3 cup brown sugar, packed
2 tbs all purpose flour
1/8 tsp ground cinnamon
1 tbs butter

Preheat the oven to 375 degrees F. Line a muffin tin with liners and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In another medium bowl, combine the mashed bananas, sugars, egg, applesauce, and vanilla extract. Add the dry ingredients to the wet and whisk until just combined.

Distribute the muffin batter evenly between the 12 muffin cups.

In a small bowl, combine all of the ingredients for the topping. Cut the butter into the dry ingredients until everything is crumbly in texture. Top each of the muffins equally with the topping.

Bake 18-20 minutes, or until a toothpick or knife, when inserted into the center, comes out clean.

Allow to cool for a few minutes in the pan before popping the muffins out to cool completely on a wire rack.

Want more muffin action? Check out these tasty treats:

Zucchini Banana Pecan Muffins

Lemon Raspberry Almond Crunch Muffins

Blueberry Avocado Muffins

Bakery Style Double Chocolate Muffins

Zucchini Banana Pecan Muffins

July 13, 2015 by laurenpacek 5 Comments

These muffins were inspired by an overabundance of produce and desire to make some slightly lighter baked goods.Despite being on the lighter side, they do not disappoint in the flavor department.

They’re slightly sweet, and also super moist.

These muffins were inspired by the recipe on Mix and Stir.

You’ll need:

1 1/2 cups all-purpose flour
1/2 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp salt
1 large, ripe banana
3/4 cup granulated sugar
1/2 cup applesauce
1 tsp vanilla extract
1 cup zucchini, grated
1/2 cup chopped pecans, plus a little more for topping the muffins

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Set aside.

In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

In a large mixing bowl, mash the banana with a fork. Add the sugar, applesauce, and vanilla extract, stirring with a spatula to combine. Add the zucchini and mix to combine again.

Little by little, add the dry ingredients to the wet. Mix until just combined. Gently fold in the chopped nuts.

Fill the muffin cups about 3/4 of the way full with batter. Sprinkle the top generously with chopped nuts.

Bake 20-25 minutes, or until a knife/toothpick, when inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.