Bake with Seeds and Nuts
Bake crunchy seed and nut muffins using measuring, mixing, and safe oven use. Learn about ingredients, textures, and simple kitchen safety while tasting results.
Step-by-step guide to bake crunchy seed and nut muffins
Baking with Ryan's World | Learning to Bake for Kids!
Step 1
Ask an adult to preheat the oven to 350°F (180°C).
Step 2
Put paper muffin liners into the muffin tin or lightly grease each cup.
Step 3
Measure and add 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt and 1/3 cup sugar into the mixing bowl.
Step 4
Whisk the dry ingredients together until they are evenly mixed.
Step 5
In a separate small bowl whisk 1 egg 1 cup milk and 1/3 cup oil together until blended.
Step 6
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Step 7
Fold in 1 cup mixed seeds and chopped nuts until they are evenly distributed in the batter.
Step 8
Spoon the batter into the muffin cups filling each about three-quarters full.
Step 9
Have an adult place the muffin tin in the preheated oven and set a timer for 18 minutes.
Step 10
When the timer rings have an adult insert a toothpick into a muffin and if it comes out wet bake for 2 to 4 more minutes.
Step 11
Have an adult remove the muffin tin from the oven using oven mitts and put the tin on a cooling rack.
Step 12
Let the muffins cool for 10 minutes then move them to a plate.
Step 13
Taste a muffin and think about or say what the textures and flavors remind you of.
Step 14
Share your finished crunchy seed and nut muffins on DIY.org
Final steps
You're almost there! Complete all the steps, bring your creation to life, post it, and conquer the challenge!
Help!?
Can I substitute the mixed seeds or nuts if I can't find them?
If you don't have mixed seeds or chopped nuts, substitute an equal 1 cup of rolled oats, 1 cup of finely chopped dried fruit, or a single seed type like sunflower or pumpkin seeds and fold them in during the 'Fold in 1 cup mixed seeds and chopped nuts' step.
What should I do if the muffins turn out dense or tough?
Dense or tough muffins usually mean overmixing after adding the wet ingredients, so follow step 6 and stir gently until just combined and then quickly fold in the seeds and nuts in step 7.
How can I adapt the recipe for different ages?
For ages 3–6 let them help measure and add dry ingredients and spoon batter into paper liners in step 8 while an adult handles preheating and the oven, and for ages 7+ let them whisk the wet ingredients in step 5, help chop nuts with supervision, and set the timer in step 9.
How can we personalize or extend the seed-and-nut muffins?
To personalize, stir 1 teaspoon cinnamon or 1 tablespoon lemon zest into the batter at step 6, sprinkle extra seeds on top before filling the cups in step 8, or try a savory version by replacing sugar with grated cheese and bake as directed, then describe the textures when you 'Taste a muffin' at the end.
Watch videos on how to bake crunchy seed and nut muffins
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Facts about baking and kitchen safety
🔥 Home ovens commonly reach temperatures from about 120–260°C (250–500°F), so using oven mitts and keeping a safe distance is extra important for kids.
🌰 Many foods we call "nuts" are actually seeds or fruits—almonds, for example, are the edible seeds of a fruit related to peaches.
🥣 Muffins were first mentioned in British cookbooks in the 18th century and were often cooked on a griddle before becoming the oven-baked treats we know today.
🧪 Proper storage keeps muffins tasty: store in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
🌾 Tiny seeds like chia and flax can change texture—chia can absorb around 10 times its weight in water and turn gel-like, while flax adds crunch when whole.
How do I bake crunchy seed and nut muffins with my child?
What materials and ingredients do I need to bake seed and nut muffins?
What ages is baking seed and nut muffins suitable for?
What are the benefits, safety tips, and variations for baking with seeds and nuts?
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