Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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

Recipe Summary

15 mins
25 mins
40 mins
1 dozen


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


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

  • 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