Blue Cheese and Walnut Mini Muffins Recipe

Name: Blue Cheese and Walnut Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup + 2 tbsp (275 ml) unbleached all-purpose flour; 1/3 cup (75 ml) cornmeal; 2 tsp (10 ml) baking powder; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) freshly ground black pepper; 4 oz (125 g) crumbled blue cheese (about 1 cup/250 ml); 2 tbsp (25 ml) unsalted butter, softened; 2 eggs; 1/2 cup (125 ml) homogenized (whole) milk; 1 cup (250 ml) walnut halves, toasted and finely chopped; Flat beater; Preheat oven to 400F (200C); 36 mini-muffin cups, lightly greased

Servings: persons

1 cup + 2 tbsp (275 ml) unbleached all-purpose flour
1/3 cup (75 ml) cornmeal
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
4 oz (125 g) crumbled blue cheese (about 1 cup/250 ml)
2 tbsp (25 ml) unsalted butter, softened
2 eggs
1/2 cup (125 ml) homogenized (whole) milk
1 cup (250 ml) walnut halves, toasted and finely chopped
Flat beater
Preheat oven to 400F (200C)
36 mini-muffin cups, lightly greased

1
In a medium bowl, combine flour, cornmeal, baking powder, salt and pepper.
2
Set aside.
3
Place cheese and butter in the mixer bowl.
4
Attach the flat beater and mixer bowl to the mixer.
5
Set to speed 2 and beat until combined.
6
Add eggs and beat for 2 minutes, stopping once to scrape down bowl.
7
Decrease speed to stir and mix in flour mixture alternately with milk, making 3 additions of dry and 2 of wet.
8
Add walnuts and mix until just combined.
9
Spoon into prepared muffin cups and bake in middle of preheated oven until a tester inserted in the center of a muffin comes out clean, about 10 minutes.
10
Remove muffins from tins and let cool on a wire rack.
11
Serve warm or at room temperature.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup + 2 tbsp (275 ml) unbleached all-purpose flour, 1/3 cup (75 ml) cornmeal, 2 tsp (10 ml) baking powder, 1/2 tsp (2 ml) salt, and more.

Yes, Blue Cheese and Walnut Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blue Cheese and Walnut Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions