Description
These muffins are like a wee, portable coffee cake. Moist and tasty!
Ingredients
- ¼ cup brown sugar
- ¼ cup finely chopped walnuts
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine brown sugar
- walnuts
- and cinnamon in a bowl for the filling/topping.
- Beat butter
- sugar
- and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
- Whisk flour
- baking powder
- baking soda
- and salt together in a small bowl. Add to the butter mixture and combine well.
- Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean
- about 25 minutes. Remove from the pan and cool on a wire rack.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12