I’m on a savory muffin kick.
A mission to take everything I love (besides cake) and put it into muffin form. First it was the pistachio leek muffins (one of my favorite recipes to date) and now…these.
Oh heavens. They are actually creamy. A creamy, soft, fluffy muffin. One that (miraculously) doesn’t remotely resemble a cupcake because it doesn’t have a speck of sugar in it.
Ooooh whoops. I accidentally drizzled some honey on the very first muffin I ate. Hey sugar, I guess I missed you after all.
But seriously. With our without the honey, (I ate the second one plain – and third, ahem) your face needs to get in on this action.
Walnut Mascarpone Muffins
- 1 1/2 C flour
- 1 t salt
- 1 t baking powder
- 2 eggs
- 2 T butter, melted
- 1/4 C mascarpone cheese
- 1 1/2 C milk
- 1 C walnuts, roughly chopped (and divided)
Preheat oven to 375 degrees.
In a large bowl, mix the flour, salt, and baking powder.
In another (smaller) bowl, mix the eggs, butter, mascarpone, and milk.
Add the wet ingredients to the dry ingredients. Then stir in the 3/4 C walnuts.
Scoop out the batter into lined muffin tins (about 2-3 tablespoons each). Sprinkle the rest of the walnuts over the muffins.
Bake for 20 minutes. Let cool, then drizzle with honey and enjoy.
…and a little behind the scenes action, because I always think that’s fun. Check out the fuzzy bedhead on my little assistant.