Nutty and Moist Coffeecake Muffins
These coffeecake muffins are so moist and tender, a nice contrast to the nutty center and top.
Servings 12
Calories 216kcal
Ingredients
- ¼ cup brown sugar (50g)
- ¼ cup chopped walnuts (30g) (I used walnuts)
- 1 teaspoon ground cinnamon
- 1-½ cup flour (187.5g)
- ½ cup sugar (100g)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¾ cup sour milk - add 1 teaspoon of lemon juice (177.44ml)
- ⅓ cup of vegetable oil (78.86ml)
Icing:
- ½ cup icing sugar (62.5g)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- 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.
- 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.
- 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.
Notes
Store at room temperature in an airtight container for up to 3 days. Freeze for up to 2 months.
Nutrition
Calories: 216kcal
