6/11/2020

Muffnuts and Orange, Walnut and Rosemary Muffins

Am still doing my weekly bake for my kind neighbours, so decided to make something different this week, muffins. There’s been a lot of hype on Facebook about Muffnuts or Donkins! They’re a doughnut muffin. I just had to try them. Decided also to make one of my favourite muffins, using some rosemary from the garden and walnuts . So 2 for the price of 1 today!

                                                       Muffnuts

It makes 6.            Preheat oven 180C/gas 4

200g sr flour, 100g caster sugar, 125ml milk, 85ml sunflower oil, 1egg and 1 tspn vanilla extract
Jam, Nutella or other filling of choice

Topping : 75g melted butter and 100g granulated sugar

Mix milk, oil, egg and vanilla together in a bowl. In another bowl mix flour and sugar.  Add the milk mixture to the flour, gently. No problem if there are some lumps. Don’t over mix!

Put 6 muffin cases into a muffin tin or grease 6 holes in the tin.
Fill half the case with batter then add a heaped teaspoon of jam or Nutella or Biscoff. Add more mixture till case or hole is nearly full.

Bake 20 mins.

Melt 75g butter in the microwave and put granulated sugar in a shallow dish.

Remove muffins from tin and whilst warm, dip top in melted butter then sugar. Cool on wire rack.


Ate one warm and it was delicious. A lovely soft texture and the contrast of the filling and then the crunchy topping. Will be making these again and maybe trying adding cocoa to the flour mix. 

Orange, walnut and rosemary muffins

It makes 12.     Preheat oven 200C/gas 6.  Grease a 12 hole muffin tin or use paper cases.

280g plain flour, 1tbspn baking powder, 1/2 tspn bicarbonate of soda, 115g caster sugar, 70g roughly chopped walnuts, 2 eggs, 250ml natural yoghurt, 6 tbspn sunflower oil, finely grated zest of 2 medium oranges, 1 tbspn finely chopped rosemary leaves plus extra sprigs.

Icing: 175g icing sugar, 3-4 tspn fresh orange juice, finely grated zest of 1/2 orange

In a bowl, sift together flour, baking powder and bicarbonate. Stir in sugar and walnuts.
In another bowl beat eggs,  then beat in yoghurt, oil, orange rind and rosemary. Make a Well in the middle and add the egg mixture. Stir together gently but don’t over mix.
Spoon into the cases or holes in tin and bake for 20 mins till golden.
Cool on a wire rack. 

Make the icing - sift icing sugar into a bowl. Add the orange juice and rind and stir till smooth and thick enough to coat back of a spoon.
Spoon icing over each muffin and top with small sprig of rosemary. Leave to set for about 30 mins.


I love rosemary. These muffins have a good soft texture from the yoghurt. They have hints of orange and then a hint of rosemary. I love this combination. The icing gives them a luxury finish, but the rosemary sprig is just a decoration - you're not expected to eat it!

3 comments:

Suelle said...

The flavour combination in your muffins sounds lovely, and they look good too, but the muffnuts are very tempting!

Snowy said...

The muffnuts are very moreish Sue! Very popular with my neighbours.

Phil in the Kitchen said...

I've heard of muffnuts but I've not tried making any. They sound very comforting in these troubled times. I love the idea of using rosemary but I'll remember not to eat the decoration.

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