[Pre-treatment of walnuts] Boil walnuts in boiling water for 2 minutes.

Throw away the water that boiled the walnut

Chop it into small pieces.

Bake at 180 for 5 minutes.

[Caramel] Sprinkle sugar in a pot.

Add water and bring to a boil over medium heat.

Do not stir with a spatula until the sugar melts!

When the color starts to come out, grab the handle of the pot and move it around to mix.

Turn off the heat quickly when the overall color is brown.

Remove from heat and pour hot milk immediately.

If you have added milk, mix it well with a spatula. (If the milk is not hot, decide like me? Separation? It looks like it's done, but there's no problem using it! :)

[Muffin] In a bowl, combine the soft butter and sugar thoroughly.

Add beaten eggs little by little and mix evenly. Add vanilla extract and mix well.

Add half of the powder and mix with a spatula until no powder is visible.

Add all the caramel and mix well.

Add the remaining powder and mix until no powder is visible.

Add chopped walnuts and mix lightly.

Put 70% of the dough each. (It's 6 pieces, so you can divide it into 6 pieces!)

Bake for 35 minutes in a preheated oven at 170.

After the muffin cools down, sprinkle coffee icing on top for a better combination of caramel and coffee scents! (Adjust the concentration by adding a little bit of strong instant coffee in the sugar powder.)