These easy Coffee Cake Muffins are perfect for brunch or breakfast! They are sweetened with cinnamon and sugar and have plenty of walnuts for crunch.
Coffee Cake is my go-to for weekend brunches. You can make it the day before and it’s done, ready to go. Or, you can make it in the morning and your house smells like Christmas. Win-win.
If you REALLY want to impress your guests, though, make Coffee Cake Muffins. Something about the exact same recipe in a shiny, tiny format gets people abnormally excited.
Or maybe my friends are just easily amused.
The batter itself is swirled with cinnamon and ginger, and then the “topping” goes both in the middle and on top of the muffins.
That way, you get crunchy nuts in a few different spots without everything sinking to the bottom.
The recipe makes 12 muffins, but feel free to double it as necessary. Perhaps make a batch for your brunch and a batch for yourself?
Coffee Cake Muffins
For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter
- 4 tablespoons walnuts chopped
For the muffins:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon Salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 5 tablespoons butter softened
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup sour cream
- Preheat oven to 350 degrees. Line muffin cups with paper liners and coat with nonstick spray.
- To make the topping, in a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
- In another bowl, beat sugar, butter, and oil, until light and fluffy. Beat in eggs, one at a time, until incorporated.
- Stir in sour cream. Add to flour mixture and stir just until moistened. Batter should be lumpy.
- Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the topping, the remaining batter. and the remaining topping.
- Bake until golden and a wooden toothpick inserted in center comes out clean, about 25 minutes. Cool in muffin cups on a wire rack for 5 minutes.