Description
Deliciously fluffy coffee cake muffins, perfect for brunch or a cozy snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
- Beat the butter until creamy in another bowl. Add the sour cream, eggs, and vanilla extract, mixing until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring until just blended.
- Mix brown sugar, cinnamon, and nuts in a small bowl for the topping.
- Fill each muffin cup halfway with batter. Add a tablespoon of the cinnamon mixture, then top with more batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
You can prepare the muffin batter the night before and refrigerate it to make morning baking easier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg