walnut filled muffins

These were supposed to be filled with cranberries. Cranberries and sour cream and I was even going to add some white chocolate chunks, which might have put them over the edge into the cupcake category, but I found walnuts and well, this is what I got instead.

Orange juice infused, walnut toasted, cinnamon spiced balls surrounded by soft pillow-y walls of yellow cake, need I say more? Orange zested glaze with toasted walnuts sprinkled on top as if it were streusel. Yes, now you see. These must be made soon, err, now, err yesterday.

And if you feel like you could never eat anything so sweet and that it should not be considered breakfast food, just box it up and ship it my way. I will be glad to take these off your cooling racks and feed them to my…self (let’s not pretend that I’ll share, who would I be kidding?).

Walnut Filled Muffins
Adapted from Better Homes and Gardens

Makes one dozen

1 2/3 cups walnuts, toasted, about 6 ounces
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon orange juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
6 tablespoons butter, softened
2/3 cup sugar
1 egg
1/2 cup orange juice
1/4 milk
1/2 cup confectioner’s sugar
2 – 4 tablespoons milk or orange juice

Preheat oven to 350°F. Line 12 muffin cups with bake cups or lightly coat with nonstick cooking spray; set aside. In a food processor, finely grind nuts with 2 tablespoons sugar, 1/4 teaspoon salt and cinnamon. Add 1 tablespoon orange juice; process until combined. Using a rounded teaspoon, shape some nut mixture into 12 balls; set aside remaining.

Combine flour, baking powder, and 1/4 teaspoon salt; set aside. Beat butter with mixer for 30 seconds; beat in 2/3 cup sugar. Beat in egg, orange juice and milk on low until combined. Gradually add flour mixture; beat just until incorporated. Spoon half of batter into cups; top with walnut balls, pressing in lightly. Top with remaining batter. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pans 5 minutes. Remove and cool on rack.

In a small bowl combine confectioner’s sugar and 2 tablespoons of milk (or orange juice if you prefer an orange flavor). Mix until syrupy, adding additional milk or orange juice until you get the right consistency. Drizzle over cooled muffins, or you can dip the muffin tops into the glaze. Sprinkle reserved walnut mixture on top. Serve.