Preheat oven to 350°F. Spray 12-cup muffin tin with non-stick cooking spray or line with paper muffin liners.
Remove ¼ cup cake mix from package; set aside. Combine walnuts, sugar and cinnamon in a small bowl; set aside ¼ cup. Mix remaining walnut mixture with reserved cake mix and 2 tbsp. butter. Stir until mixture forms a crumbly streusel; set aside.
Beat cake mix, 4 tbsp. butter and eggs in the bowl of an electric mixer on medium for 2 minutes. Spoon a heaping tablespoon of batter into each cup of the muffin pan. Top each muffin with 1 tsp. of the reserved walnut mixture. Divide the remaining muffin batter among the cups. Top with reserved streusel mixture.
Bake for 20 minutes or until a toothpick inserted into the center of each muffin comes out clean. Cool 5 minutes before removing from pan.
This website uses cookies. A "cookie" is a file sent to your computer when you access a website. By using this site, you agree to the use of cookies on your device for tracking and analytics as described in the cookie section of our Privacy Policy.
Share This Fisher Recipe