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Sour Cream Coffee Cake Muffins

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"These muffins are like a wee, portable coffee cake. Moist and tasty!"
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40 m servings 264
Original recipe yields 12 servings (1 dozen)


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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
  2. Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
  3. 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.
  4. Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
  5. 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.
  6. 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

Per Serving: 264 calories; 14.4 30.2 4.3 60 219 Full nutrition

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