Recipe information
Total Time
1 hr
Yield
Makes 9 muffins
Ingredients
1/2 cup pecan or walnut oil
2/3 cup whole milk
1 large egg plus 1 large yolk
3/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup coarsely chopped pecans or walnuts (1/4 lb), toasted
Equipment: a muffin pan with 12 (1/2-cup) cups
Preparation
Step 1
Preheat oven to 350°F with rack in middle. Generously butter 9 muffin cups.
Step 2
Whisk together oil, milk, egg plus yolk, and vanilla in a large bowl.
Step 3
Whisk together flour, sugar, baking powder, and salt in another bowl, then whisk into milk mixture until just combined. Stir in nuts, then fill buttered muffin cups half full with batter.
Step 4
Bake until golden and a wooden pick comes out clean, 20 to 25 minutes. Cool in pan on a rack 15 minutes.
