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Grands!® Honey-Walnut Filled Muffins

Layers of flaky honey butter biscuits hold a sweet walnut-cream cheese filling.

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  • prep time 30 min
  • total time 1 hr 5 min
  • ingredients 5
  • servings 8
 

Ingredients

1
container (8 oz) honey nut cream cheese spread
4
tablespoons finely chopped walnuts
3
tablespoons sugar
2
teaspoons finely shredded lemon peel
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Generously spray 8 regular-size muffin cups with cooking spray.
  • 2 In medium bowl, stir cream cheese spread, 2 tablespoons of the walnuts, 2 tablespoons of the sugar and the lemon peel until well mixed. In small bowl, mix remaining 2 tablespoons walnuts and remaining 1 tablespoon sugar; set aside.
  • 3 Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Keep remaining biscuits refrigerated until needed. Press 1 layer in bottom and up side of muffin cup. Fill with slightly less than 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer, pressing edges of layers together. Spoon slightly less than 1 tablespoon cream cheese mixture onto center of second layer. Top with third biscuit layer; press edges of layers together to seal well.
  • 4 Repeat with remaining biscuits and cream cheese mixture. Sprinkle top of each biscuit with about 1 teaspoon reserved walnut mixture.
  • 5 Bake 17 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.
  • 1 Heat oven to 350°F. Generously spray 8 regular-size muffin cups with cooking spray.
  • 2 In medium bowl, stir cream cheese spread, 2 tablespoons of the walnuts, 2 tablespoons of the sugar and the lemon peel until well mixed. In small bowl, mix remaining 2 tablespoons walnuts and remaining 1 tablespoon sugar; set aside.
  • 3 Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Keep remaining biscuits refrigerated until needed. Press 1 layer in bottom and up side of muffin cup. Fill with slightly less than 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer, pressing edges of layers together. Spoon slightly less than 1 tablespoon cream cheese mixture onto center of second layer. Top with third biscuit layer; press edges of layers together to seal well.
  • 4 Repeat with remaining biscuits and cream cheese mixture. Sprinkle top of each biscuit with about 1 teaspoon reserved walnut mixture.
  • 5 Bake 17 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

EXPERT TIPS

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Expert Tips

Look for honey nut cream cheese spread in the dairy case or deli area of your supermarket.

A microplane makes quick work of shredding the lemon peel. Look for this handy gadget at cookware stores.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
300
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
750mg
750%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.