In a large bowl, combine the biscuit baking mix, 1/4 cup of parmesan cheese, parsley and italian seasoning. In a small bowl whisk the eggs, milk and 1 tablespoon butter. Stir the wet ingredients into the dry ingredients just until moistened.
Fill a paper lined or greased muffin cup pan 3/4 full. Pour remaining butter over the tops and sprinkle each top with the chopped nuts and the remaining parmesan cheese.
Bake at 350° for 15 to 17 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pan. Serve warm.