Coffee Cake Muffins
Delightful, moist muffins that blend sweetness with the perfect crunch, embodying the comforting flavor of coffee cake—ideal for any cozy morning or afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure and stability.
- 1 cup granulated sugar Adds sweetness and helps produce a tender texture.
- 1/2 cup brown sugar Contributes a subtle caramel flavor.
- 1 tablespoon baking powder Essential for muffin rise.
- 1/2 teaspoon baking soda Works with baking powder for airy texture.
- 1/2 teaspoon salt Balances out sweetness.
- 1 teaspoon ground cinnamon Adds cozy warmth.
Wet Ingredients
- 1/2 cup unsalted butter, melted Adds richness and moisture.
- 2 large eggs Provides structure and binds ingredients.
- 1 cup sour cream Keeps muffins moist.
- 1 teaspoon vanilla extract Rounds out flavors.
Topping
- 1/2 cup chopped walnuts or pecans Offers a delightful crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the melted butter, eggs, sour cream, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Fill each muffin cup about 2/3 full with batter.
- Sprinkle chopped nuts and a little extra cinnamon sugar on top if desired.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool slightly before removing from the pan.
Notes
Store muffins in an airtight container at room temperature for about 3 days or refrigerate for longer freshness. They freeze well; just wrap them properly. For variations, try adding seasonal spices or dried cranberries.