Cardamom Coffee Cake Muffins
User Reviews
4.2
Cardamom Coffee Cake Muffins
Description
Cardamom Coffee Cake Muffins feature a blend of common baking ingredients enriched with cardamom spice and a streusel topping. The batter combines butter, brown sugar, eggs, vanilla, and flour leavened with baking powder and soda, balanced with sour cream and buttermilk for moisture and tenderness. A streusel made from brown sugar, cinnamon, cardamom, and finely chopped walnuts adds a crunchy, flavorful layer both beneath and atop the muffins. Baking at 350°F for about 20 minutes yields muffins that are soft and aromatic.
This recipe's cardamom gives the muffins a fragrant, floral note that pairs well with the nutty crunch of walnuts and the subtle sweetness of the streusel. The texture is moist yet tender inside, with a spiced crust from the streusel topping. It is suitable for breakfast or as a snack, complementing coffee or tea well.
The method calls for careful folding of the dry ingredients and dairy mixture to avoid overmixing, ensuring a light muffin crumb. Using sour cream, buttermilk, or a combination maintains moistness and a delicate crumb. The streusel's finely chopped walnuts distribute evenly, delivering texture without heaviness.
Ingredients
- 1 cup butter unsalted; room temperature
- 1 cup brown sugar
- 2 large egg
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 Tbs cardamom
- 1 cup sour cream I used 1/2 cup sour cream, 1/2 cup buttermilk, or buttermilk
for the streusel
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 cup walnuts finely chopped
Instructions
- Preheat oven to 350F
- Spray a 12 cup muffin pan with cooking spray, or use muffin liners.
- Mix the streusel in a small bowl and set aside. Make sure your walnuts are finely chopped, and that you get the lumps of brown sugar broken down.
- Mix the flour, baking powder, baking soda, salt and cardamom in another small bowl and set aside.
- Measure out the sour cream or buttermilk, or mix the two if you are using both, and set aside.
- Cream the butter and brown sugar until fluffy.
- Beat in the eggs, one at a time. Blend in the vanilla.
- Fold the flour into the butter mixture in thirds, alternating with the sour cream/buttermilk. Just stir enough to blend, don't beat or over mix.
- Spoon a small scoop of batter into the bottom of 12 muffin cups. Top with a teaspoon or so of streusel mix. Scoop the remaining batter on top and then top with another teaspoon of streusel, use up all the streusel.
- Bake for about 20 minutes until a toothpick comes out clean.
- Cool for a few minutes before removing them from the pan to a rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 190mg | 8% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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