Honey Jumbo Muffins

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

   Tip: Use parchment paper to prevent sticking.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Make sure to whisk well to avoid lumps.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to beat until well combined.

5. 5

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the honey and yogurt, beginning and ending with the dry ingredients.

   Tip: Make sure to scrape down the sides of the bowl.

6. 6

   Stir in the chopped walnuts.

   Tip: Be gentle to avoid crushing the nuts.

7. 7

   Divide the batter evenly among the muffin cups.

   Tip: Make sure to fill them about 2/3 full.

8. 8

   Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

   Tip: Keep an eye on them after 15 minutes to avoid overcooking.

9. 9

   Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

   Tip: Make sure to let them cool completely before storing.

10. 10

    Serve warm or at room temperature.

    Tip: Enjoy within a day or two for best flavor.