KYLEE COOKS
These light, tender Coffee Cake Muffins are perfect for breakfast, brunch, or a coffee date. Or right now!
Make the streusel by combining dark brown sugar, cinnamon, walnuts and melted butter. Set aside.
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Combine the dry ingredients and set aside. In a medium bowl, whisk together the melted butter, egg and sour cream.
Add butter, egg and sour cream mixture to the dry ingredients, and fold together until just combined.
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Fold in HALF of the streusel topping to the batter. Divide the batter between the muffin cups. Top muffins with remaining streusel topping.
Bake for 20-25 mins. Remove from oven when a toothpick inserted in the middle of a muffin comes out clean. Cool on wire racks. Devour.
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Voilá !