Walnut-Filled Muffins These sweet muffins are filled with an orange-flavored cinnamon and walnut mixture that will add a bright spot to your brunch table. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 29, 2019 Print Share Share Tweet Pin Email Prep Time: 35 mins Cool Time: 5 mins Bake Time: 20 mins Total Time: 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ⅔ cup walnuts (about 6 oz.), toasted 2 tablespoon sugar ½ teaspoon salt ½ teaspoon ground cinnamon (optional) 1 tablespoon orange juice 1 ¾ cup all-purpose flour 2 teaspoon baking powder ⅓ cup butter, softened ⅔ cup sugar 1 egg ½ cup orange juice ¼ cup milk 1 Frosting Frosting ⅓ cup softened butter 1 tablespoon whipping cream ½ teaspoon finely shredded orange peel 1 ½ cup powdered sugar Directions Preheat oven to 350 degrees F. Line 12 muffin cups with bake cups or lightly coat with nonstick cooking spray; set aside. In 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 teaspoons salt; set aside. beat butter with mixer 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 combined. 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. Remover and cool on rack. Spread frosting; top with reserved nut mixture. Makes 12 muffins. Frosting In bowl beat butter, whipping cream, and orange peel with mixer on low speed until just combined. Add powdered sugar. Beat on medium speed until smooth. Makes about 1 cup. Print Nutrition Facts (per serving) 391 Calories 22g Fat 46g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 391 % Daily Value * Total Fat 22g 28% Saturated Fat 8g 40% Cholesterol 47mg 16% Sodium 239mg 10% Total Carbohydrate 46g 17% Total Sugars 30g Protein 5g Vitamin C 5.9mg 30% Calcium 90.9mg 7% Iron 1.4mg 8% Potassium 132mg 3% Folate, total 56.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.