These coffee cake muffins are a delightful treat that pairs perfectly with your morning coffee. They have a moist, tender crumb with a sweet cinnamon-nut swirl inside, making them a fantastic choice for breakfast or a snack.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsalted butter, softened. 1/2 cup sour cream. 1/4 cup strong brewed coffee, cooled. 1/2 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup brown sugar. 1/2 teaspoon ground cinnamon. 1/4 cup chopped pecans or walnuts optional.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl and mix them together. Mix the softened butter and sour cream together in a different bowl until everything is well mixed. Add the vanilla extract and brewed coffee to the wet ingredients and mix them well. Slowly add the wet mixture to the dry ones and mix them together until they are just combined. Be careful not to mix the batter too much; it should still have some lumps in it. If you want to use them, chop the pecans or walnuts and mix them with the brown sugar in a small bowl. Put half of the muffin batter into each muffin cup in the pan. Put a lot of the brown sugar, cinnamon, and nuts mixture on top of the batter in each muffin cup. Cover the cinnamon-nut mixture on top of each muffin cup with the rest of the batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. With a hot cup of coffee, enjoy your home-baked coffee cake muffins.
Prep Time: 15 minutes
Cook Time: 20 minutes
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