Ingredients
Equipment
Method
- Prepare
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. Spread the walnuts on a baking sheet and toast for 5 to 6 minutes, until fragrant, then cool and chop. Toasting deepens their flavor and keeps them crunchy in the muffins.
- Stir together the coarse sugar, cinnamon, and finely chopped walnuts for the topping and set aside.
- Make the Batter
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk the brown sugar, granulated sugar, and eggs until smooth. Whisk in the buttermilk, oil, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. A few small lumps and streaks of flour are fine. Overmixing makes muffins tough and dense.
- Fold in the drained kismis and the chopped toasted walnuts. Let the batter rest for 10 minutes so the flour hydrates and the muffins turn out tender with higher domes.
- Bake
- Divide the batter among the 12 liners, filling each to the top for tall, bakery-style domes. Sprinkle the crunchy topping evenly over the muffins.
- Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door and bake for 15 to 17 minutes more, until the tops are golden and a toothpick inserted in the center comes out clean. The initial blast of high heat gives the muffins a quick rise.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes before serving.
Notes
Tall domes: The high-to-low baking method and a 10-minute batter rest are what give muffins tall, bakery-style tops.
Do not overmix: Stir only until the flour disappears. Lumpy batter makes tender muffins.
Soaking the kismis: Soaking keeps them plump and prevents them from pulling moisture from the batter.
Buttermilk substitute: Stir 1 tablespoon of lemon juice or white vinegar into 1 cup (240 ml) of milk and let it stand for 5 minutes.
Nut-free: Leave out the walnuts and use pumpkin seeds or an extra 1/4 cup (38 g) of kismis.
Add-ins: Swap walnuts for pecans, or add a teaspoon of orange zest for brightness.
Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw overnight or warm in a 300°F (150°C) oven for 8 to 10 minutes. Nutrition (per muffin) Calories 285 kcal Carbohydrates 41 g Protein 5 g Fat 12 g Saturated fat 2 g Cholesterol 35 mg Sodium 260 mg Potassium 210 mg Fiber 2 g Sugar 24 g
Do not overmix: Stir only until the flour disappears. Lumpy batter makes tender muffins.
Soaking the kismis: Soaking keeps them plump and prevents them from pulling moisture from the batter.
Buttermilk substitute: Stir 1 tablespoon of lemon juice or white vinegar into 1 cup (240 ml) of milk and let it stand for 5 minutes.
Nut-free: Leave out the walnuts and use pumpkin seeds or an extra 1/4 cup (38 g) of kismis.
Add-ins: Swap walnuts for pecans, or add a teaspoon of orange zest for brightness.
Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw overnight or warm in a 300°F (150°C) oven for 8 to 10 minutes. Nutrition (per muffin) Calories 285 kcal Carbohydrates 41 g Protein 5 g Fat 12 g Saturated fat 2 g Cholesterol 35 mg Sodium 260 mg Potassium 210 mg Fiber 2 g Sugar 24 g