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Sour Cream Coffee Cake Muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in mini sour cream coffee cake muffins, bursting with cinnamon-sugar and crunchy walnuts.
Ingredients:
  • 0.25 cup brown sugar
  • 0.25 cup finely chopped walnuts
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners or grease.
  • Mix together the brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
  • In a large bowl, use an electric mixer on medium speed to whip butter, sugar, and eggs until creamy. Mix in sour cream and vanilla extract until well combined.
  • Combine flour, baking powder, baking soda, and salt in a small bowl, then add to the butter mixture and mix thoroughly.
  • Fill each muffin cup with 1 tablespoon of batter. Add 1 teaspoon of filling mixture in the center of each muffin, then top with another tablespoon of batter. Finish by sprinkling the remaining walnut mixture on top.
  • Bake until a toothpick comes out clean when inserted into the center of a muffin, approximately 25 minutes. Then, cool on a wire rack after removing from the pan.

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