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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 Muffins

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.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 servings
Calories 177 kcal

Ingredients

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 sugar
  • 5 tablespoons butter softened
  • 1/3 cup vegetable oil
  • 2 eggs beaten
  • 1 cup sour cream
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees. Line muffin cups with paper liners and coat with nonstick spray.

To make the topping:

  1. In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.

To make the muffins:

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.  Set aside.

  2. In another bowl, beat sugar, butter, and oil, until light and fluffy. Beat in eggs, one at a time, until incorporated. 

  3. Stir in sour cream. Add to flour mixture and stir just until moistened. Batter should be lumpy.

  4. 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. 

  5. 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.

Recipe Notes

Adapted from On Baking.