These Nutty Cinnamon Muffins are a delightful twist on the classic cinnamon chip muffins, featuring a blend of nuts and a hint of spice.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even baking.
Grease a muffin pan with non-stick spray or line with paper liners.
Using liners makes cleanup easier and muffins easier to remove.
In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Sift the dry ingredients for a smoother batter.
Stir in the chopped walnuts and pecans.
Coating the nuts in flour helps distribute them evenly.
In another bowl, whisk together the milk, egg, and vegetable oil.
Ensure the egg is fully incorporated for a uniform batter.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Do not overmix to keep the muffins tender.
Spoon the batter evenly into the prepared muffin pan.
Fill each cup about 3/4 full for nicely domed muffins.
Bake in the preheated oven for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents soggy bottoms.
Serve the muffins warm or at room temperature. Enjoy!
Pair with coffee or tea for a delightful treat.
