• Preheat the oven to 180°C.
• Line a 12-cup muffin tray with paper liners or lightly grease each cup.
• Toast the walnuts in a dry frying pan over medium heat for 3–5 minutes, stirring frequently until fragrant. Let them cool, then chop into small pieces.
  ¾ cup (75g) chopped walnuts, lightly toasted
• Brew the coffee and allow it to cool completely before using.
• If using instant coffee, dissolve 2 teaspoons in 2 tablespoons of hot water and let it cool.
  2 tbsp strong brewed coffee

Mix dry ingredients

• In a large bowl, whisk together flour, baking powder, baking soda, salt, and chopped walnuts.
  1⅔ cups (200g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt
• Note: Reserve a small handful of the chopped walnuts for sprinkling on top of the muffins before baking, and add the remaining walnuts to the batter.

Mix wet ingredients

• In another bowl, whisk eggs, light brown sugar, vanilla extract, oil, milk and coffee until smooth.
  2 large eggs, ½ cup (120ml) milk, ⅓ cup (80ml) neutral oil, 1 tsp vanilla extract, 125 g light brown sugar* see notes

Combine

• Add the dry ingredients to the wet ingredients.
• Stir gently until just combined (don’t overmix—this keeps muffins soft).
• Divide batter evenly into muffin cases.
• Sprinkle extra walnuts on top if desired.

Bake and cool

• Bake for 20–22 minutes.
• They’re done when a toothpick comes out clean.
• Let sit in tray 5 minutes, then transfer to a rack.