• Preheat the oven to 400 degrees Fahrenheit

Muffin Filling

• Chop the walnuts into small, fine pieces.
• Melt the butter
• Mix the chopped walnuts with the butter, cinnamon, and sugar and stir until completely combined. Set aside until ready to use.

Muffin Batter

• In a large bowl, mix the AP flour, baking powder, baking soda, and sugar and set aside.
• In a large measuring cup, whisk together the egg, melted butter and buttermilk.
• Make a well in the dry ingredients and pour in your wet ingredients.
• Using a spatula, gently mix everything together. Make sure there aren't any floury bits but its fine if the mixture has lumps
• Put the muffin liners in the muffin tin and dollop a bit of the batter into the liner filled cups so that they're a third of the way full.
• Take a heaping teaspoon of the filling mixture and place it on top of the 12 partially filled muffin cups.
• Fill the muffin cups with more batter so that they are two-thirds of the way full.
• Sprinkle the remainder of the filling on top of the muffins
• Bake for 15 minutes or until golden brown.
• Remove the muffins from the tin and place on a wire rack.
• Drizzle honey on top of the muffins and enjoy. Muffins can be stored at room temp in an air-tight container for 5 days.