coffee cake muffins recipe

Coffee Cake Muffins

Coffee Cake Muffins

These came about when I was playing around with an old family recipe. The original recipe was for a coffee cake that my Busha taught me to make when I was about 12. I wanted to make something more portable, so the muffins seemed like a logical option. The recipe was changed a bit from the original, but I was very happy with the end result. I added a drizzle at the end which worked well. So here is the recipe.

Coffee Cake Muffins

Topping

½ c. light brown sugar

3 T. butter, softened

2 t. cinnamon

½ – ¾ c. chopped nuts

Batter

3/4 c. sugar

1/2 c. butter, softened

1½ t. vanilla

3 eggs, room temperature

1 c. sour cream

2 c. flour

1 t. baking powder

1 t. baking soda

Drizzle

1½ c. powdered sugar

1/2 t. cinnamon

1 T. milk

1 T. lemon juice

Preheat oven to 350 degrees. Line 24 cupcake tins with paper or foil liners. Set aside.  Mix first 4 ingredients together and set aside. Beat together sugar and butter until fluffy. Add vanilla and beat well. Beat in eggs, one at a time. Stir in sour cream. Combine dry ingredients and add to egg mixture. Stir until just combined. Divide batter in the cupcake pans. They will be half full, or a bit under. Top with the topping, crumbling to spread evenly. Bake for 15-18 minutes, or until toothpick inserted comes out clean. Once cooled down, combine drizzle ingredients and pour over the muffins. Makes 24.

Subscriber to our Mailing List

Follow us on Social Media

Support This Site

Donate Now

New Release: