Nutty and moist coffeecake muffins
Bread | Breakfast

Nutty and moist coffeecake muffins

June 8, 2016

These coffeecake muffins are so moist and tender, a nice contrast to the nutty center and top.

I know the name coffeecake is a little bit deceiving. There is no coffee in these muffins, but they are great with a cuppa 🙂 . So, if you came looking for a coffee-flavored cake, sorry! but don´t go away, the light texture and the amazing flavors are worth giving these muffins a try.

Nutty and moist coffeecake muffins

The crumb is very light, the trick is not to mix the batter too much, only until all the ingredients are combined. And as you can see in the photo above, we added a mixture of cinnamon, sugar and nuts in the center of the muffin and on top of it too. To make them look prettier (because one eats through the eyes first) a drizzle of icing. But do not worry, it’s not overly sweet, just enough to go with your coffee.

Nutty and moist coffeecake muffins

You can bake these muffins and have them ready to eat in one hour. Or serve them the next day without losing flavor and texture. If you have any leftover, although I doubt it 😉 you can keep them in an airtight container and freeze them for up to 2 months. Then when you want to eat them, leave them at room temperature for about 30 minutes or pop them in the microwave.

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

5 from 5 votes
Nutty and Moist Coffeecake Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These coffeecake muffins are so moist and tender, a nice contrast to the nutty center and top.

Course: Breakfast
Cuisine: American
Servings: 12
Calories: 216 kcal
Author: Lizet Bowen
  • 1/4 cup brown sugar (50g)
  • 1/4 cup chopped walnuts (30g) (I used walnuts)
  • 1 teaspoon ground cinnamon
  • 1-1/2 cup flour (187.5g)
  • 1/2 cup sugar (100g)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup sour milk - add 1 teaspoon of lemon juice (177.44ml)
  • 1/3 cup of vegetable oil (78.86ml)
  • 1/2 cup icing sugar (62.5g)
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  1. In a small bowl, mix brown sugar, nuts and cinnamon. Set aside. In a large bowl, mix the egg, sour milk and oil. Add the flour, sugar, baking powder, baking soda and salt. Mix only until everything is integrated, don´t over mix.
  2. Grease 12 muffin tins. Add a spoonful of batter to each mold. To this add a teaspoon of the nut mixture. Cover with the rest of the batter (about 1 tablespoon and a half). Sprinkle the rest of the sugar and cinnamon mixture on top of each muffin.
  3. Bake for 20 to 25 minutes at 375°F/190.5°C. Cool for 5 minutes before removing from the mold. Mix the icing in a small bowl and drizzle over the muffins.
Recipe Notes

Store at room temperature in an airtight container for up to 3 days. Freeze for up to 2 months.

Are you looking for more muffin recipes?

Try these orange muffins or these  carrot oatmeal muffins.

Recipe adapted from Taste of home.

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