Roast the walnuts and chop up (to roast them, bake them in the oven at 180ºC for 10-15 minutes).
Beat the A. butter until creamy. Then add the brown sugar and beat until pale and fluffy.
Combine the B. ingredients together and add to the mixture in 2-3 batches, mixing with each addition and blending thoroughly.
Sift the C. ingredients together, and stir together the D. ingredients. Add the two sets of ingredients into the mixture in 2-3 batches, alternating between the two, and lightly mix in. (Make sure to start and finish with the dry ingredients).
Add in the walnuts from Step 1 and lightly mix it all together.
Use a spoon to drop the batter into the muffin cups. Since they will rise while baking, there's no need to fill them up to the top.
Bake for 25 minutes in an oven preheated to 180°C and they're done.
Look how fluffy and moist they look when they're sliced in half! Pieces of walnut will peek out here and there.
Story Behind this Recipe
These are my favorite muffins. Since you can really taste the brown cane sugar in these muffins, I recommend these for brown sugar lovers. My favorite part is eating them right out of the oven when the surface is still crunchy.
Make sure to mix gently after adding the dry ingredients, and avoid over-mixing. They will keep in the refrigerator for 4-5 days. (They can be frozen, too). Warm in the microwave to get that just-baked taste.