Ingredients
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
2
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
Sour Cream Coffee Cake Muffins,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!,So was looking for a coffee cake muffin recipe and came across this one. Best choice i have ever baked. Not a nut fan, so went ahead..They came out great..so light and fluffy..a keeper…,Its very moist inside and has crispy top. I took the easy route and melted the butter in the microwave before mixing in the sugar and eggs. It came out just fine. I halved the recipe to make 6 muffins. I noticed the batter came out a bit dry so I added 2 tablespoons of almond milk. Its not too sweet and I would definitely make it again.
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Steps
|
1
Done
|
Mix Brown Sugar Walnuts and Cinnamon Together and Set Aside. |
|
2
Done
|
Muffin: Mix Butter, Sugar and Eggs. |
|
3
Done
|
Add Sour Cream and Vanilla. |
|
4
Done
|
Add Dry Ingredients. |
|
5
Done
|
Marble the Brown Sugar Mixture Through the Batter Using a Table Knife. |
|
6
Done
|
Reserve a Few Tablespoons For Sprinkling on Top. |
|
7
Done
|
Fill 12 Greased Muffin Cups. |
|
8
Done
|
Sprinkle Remaining Brown Sugar Mix on Top of Each. |
|
9
Done
|
Bake at 375 Degrees For 22 Minutes. |
|
10
Done
|
Remove from Pan and Cool. |
