Sour Cream Coffee Cake Muffins

01Method

1. 1

   Heat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it or fitting it with paper liners.

2. 2

   Stir together the brown sugar, walnuts, and cinnamon in a small bowl to make the filling and topping mixture.

3. 3

   Using an electric mixer on medium speed, cream the butter, white sugar, and eggs in a large bowl until smooth and fluffy. Mix in the sour cream and vanilla extract until well incorporated.

4. 4

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold this dry mixture into the butter mixture until just combined.

5. 5

   Drop a tablespoon of batter into each muffin cup. Add a teaspoon of the walnut filling to the center, then cover with another tablespoon of batter. Scatter the remaining walnut mixture over the tops.

6. 6

   Bake until a toothpick inserted into a muffin's center comes out clean, approximately 25 minutes. Transfer to a wire rack to cool.