Ingredients for Sour Cream Coffee Cake Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Unsalted Butter
- Granulated Sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Low Fat Sour Cream
- ½ cup chopped walnuts (for topping)
- Semi Sweet Chocolate Chips
- Ground Cinnamon
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How to Make Sour Cream Coffee Cake Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- Add 2 large eggs one at a time, beating well after each addition.
- Add 1 cup sour cream and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- **Topping:** In a medium bowl, combine ½ cup granulated sugar, ½ cup chopped walnuts, ½ cup chocolate chips, and 1 teaspoon ground cinnamon.
- Fill each muffin cup halfway with batter.
- Sprinkle evenly with half of the topping.
- Spoon in the remaining batter and sprinkle with the remaining topping.
- Bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean and the muffins are puffed and golden brown.
- Let cool in the muffin tin for 5 minutes.
- Remove muffins from the tin and let cool completely on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
99g
Fat
41g
Carbs
14g
