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Coffee Cake Muffins

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Delightful muffins with warm, cinnamon-sugar swirls and a buttery body, perfect for breakfast or a snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Add the dry ingredient mix to the wet mixture until just combined.
  6. Mix brown sugar with the ground cinnamon in a small bowl.
  7. Fill the muffin tins halfway with batter, sprinkle a layer of the brown sugar mixture, then add the remaining batter and more brown sugar mixture on top.
  8. If desired, sprinkle chopped nuts over the top.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Cool for a few minutes in the pan before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/coffee-cake-muffins-recipe/

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