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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

  • 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.

Cook's Note:

You can use finely chopped pecans instead of walnuts.

Nutrition Facts

264 calories; protein 4.3g; carbohydrates 30.2g; fat 14.4g; cholesterol 59.8mg; sodium 218.6mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/17/2020
I made it in a loaf pan instead of muffins. Turned out great. I cut back on the sugar in the cake so not overly sweet Read More
(1)

Most helpful critical review

Rating: 2 stars
04/27/2020
These were blah and uninspiring. I'll pass on making these again. Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/17/2020
I made it in a loaf pan instead of muffins. Turned out great. I cut back on the sugar in the cake so not overly sweet Read More
(1)
Rating: 4 stars
04/12/2020
Not bad but you will need to double the topping, add a bit more cinnamon, a bit more vanilla and the cooking time is much to long...18-20 minutes. ... Read More
(1)
Rating: 5 stars
04/18/2020
I followed the instructions. Used pecans instead of walnuts as that is what I had. Turned out great. Baked 25 minutes, next time I might cut it back a couple of minutes so they might be a little more moist. Read More
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Rating: 3 stars
04/12/2020
This recipe had a lot of fat in it and I thought it would be moister than it was. It could be that I used a 1/2 whole wheat and 1/2 white flour in the recipe. I baked it for 20 min. instead of the 25. I think I would lower the temperature to 350 and use all white flour next time. It was an okay muffin, but really not that much different than most. Read More
Rating: 4 stars
04/17/2020
I used almonds since I didn't have walnuts. Mine were a little dry - I think I used a bit too much flour. I'll be trying this again - the muffins tasted good and my mom loved them! Read More
Rating: 2 stars
04/27/2020
These were blah and uninspiring. I'll pass on making these again. Read More
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