Sour Cream Coffee Cake Muffins

These muffins are like a wee, portable coffee cake. Moist and tasty!



Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.

Step: 2

Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.

Step: 3

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.

Step: 4

Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.

Step: 5

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.

Step: 6

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.


Per Serving: 264 calories; protein 4.3g; carbohydrates 30.2g; fat 14.4g; cholesterol 59.8mg; sodium 218.6mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.

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