Sour Cream Coffee Cake Muffins

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I actually got this recipe from a Bed & Breakfast that I once stayed at. I was so impressed with these muffins, I had to ask for the recipe. Much to my surprise, the pastry chef gave it to me and asked nothing in return. I lost this recipe and found it recently...OMG It's a keeper!

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Ingredients

  • TOPPING:
  • 1/2 cup brown sugar
  • 1/2 cup finely chopped walnuts
  • 1 teaspoon ground cinnamon
  • ........................
  • MUFFINS:
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Preparation

Step 1

TOPPING:
Mix brown sugar walnuts and cinnamon together and set aside.

MUFFINS:
Mix butter, sugar and eggs. Add sour cream and vanilla. Add dry ingredients. Marble the brown sugar mixture through the batter using a table knife. Reserve a few tablespoons for sprinkling on top.

Fill 12 greased muffin cups. Sprinkle remaining brown sugar mix on top of each. Bake at 375 degrees for 22 minutes. Remove from pan and cool.

You can drizzle on a confectioner'sugar glaze if desired.
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REVIEWS:

Awesome coffee cake muffins. I used ground pecans instead of walnuts. I also baked them in a popover pan which gave me a little larger more rounded muffin, looks like a little coffee cake shape. I got 10 muffins and they baked up nicely in 22 minutes. They are all gone and my family is looking for more. Thanks for sharing this recipe! A keeper.

Very easy and very good. Thanks for a great recipe.

I was a little concerned because the batter was very thick. No worries. They turned out perfectly. Give them a try!

These muffins were excellent,everyone in my family loved them. The only change I made was using pecans instead of walnuts.Thanks for a great recipe.

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