Coffee Cake Muffin Recipe
User Reviews
5
Coffee Cake Muffin Recipe
Description
The Coffee Cake Muffin Recipe features a muffin base made from flour, baking powder, baking soda, sugar, butter, oil, eggs, sour cream, and warm spices including cinnamon and ginger. The sour cream contributes to a moist, tender texture, while a topping of brown sugar, cinnamon, butter, and chopped walnuts creates a streusel with a crunchy, nutty finish. The method involves layering batter and streusel topping into muffin cups and baking until golden and set.
The flavor is enriched by the mixture of spices and the buttery richness in both batter and topping. The streusel topping adds a cinnamon-sweet crunch that contrasts nicely with the soft muffin crumb inside. The walnuts provide texture and a pleasant nutty flavor.
These muffins make a great accompaniment to morning coffee or tea and can be served at breakfast or brunch. They are substantial enough to be a satisfying snack. The recipe yields 16 muffins, fitting for sharing or storing for several days.
Butter should be handled with care: cold for the topping to help create the crumbly texture, softened for the muffin batter to blend well. Walnuts can be substituted with pecans if desired. Muffins store well at room temperature for 2 to 3 days.
Ingredients
For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter (see note 1)
- 4 tablespoons walnuts chopped (see note 2)
For the muffins:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 5 tablespoons butter softened
- 1/3 cup vegetable oil
- 2 egg
- 1 cup sour cream (see note 3)
Instructions
- Preheat oven to 350 degrees. Line muffin cups with paper liners and coat with nonstick spray.
- 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.
- 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.
- Stir in sour cream. Add to flour mixture and stir just until moistened. Batter should be lumpy.
- 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.
- 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.
Notes
- Use cold butter for the streusel topping to achieve crumbly texture, and softened butter for the batter for proper blending.
- Walnuts add a nutty crunch to the topping; pecans can be used as an alternative.
- Sour cream provides moistness and tenderness; full-fat plain Greek yogurt can substitute if necessary.
- This recipe yields 16 muffins, suitable for breakfast servings or gifting.
- Store muffins at room temperature for up to 2 to 3 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 301kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 183mg | 8% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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