Dessertsculinaryhill4.9
Coffee Cake Muffin Recipe
This easy Coffee Cake Muffin Recipe is perfect for brunch, breakfast, or as a food gift. No need to fight over the biggest slice; all of these walnut-studded cinnamon muffins are equally-sized and over-the-top delicious.
👥 16 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees. Line muffin cups with paper liners and coat with nonstick spray.
2
To make the topping, in a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
ground cinnamon1 teaspoonteaspoon ground cinnamon1/2butter (see note 1)4 tablespoonsbutter softened5 tablespoons
3
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another bowl, beat sugar, butter, and oil, until light and fluffy. Beat in eggs, one at a time, until incorporated.
baking powder2 teaspoonsground cinnamon1 teaspoonteaspoon ground cinnamon1/2butter (see note 1)4 tablespoonsbutter softened5 tablespoonseggs2
4
Stir in sour cream. Add to flour mixture and stir just until moistened. Batter should be lumpy.
sour cream (see note 3)1 cup
5
Spoon half of the batter into the prepared muffin tin, filling each one-third full. Top with half of the topping, the remaining batter, and the remaining topping.
6
Bake until golden and a wooden toothpick inserted in center comes out clean, about ⏱️ 25 minutes. Cool in muffin cups on a wire rack for ⏱️ 5 minutes.
Nutrition Facts
calories
301 kcal
fat Content
16 g
serving Size
1 muffin
fiber Content
1 g
sugar Content
20 g
sodium Content
183 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
45 mg
carbohydrate Content
37 g
saturated Fat Content
10 g
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