Coffee Cake Muffins

My family’s most favorite weekend breakfast is muffins. They are easy to eat, the kids can help make them, there is enough to last the whole weekend, and there are many different varieties to try. This past weekend, my hubby whipped these Coffee Cake muffins up and they were amazing. Super moist, full of the cinnamon flavor I love, and had a crunchy streusel topping. Yum!! 


1/2 cup finely chopped pecans
1/4 cup brown sugar
1 tsp ground cinnamon
2 cups whole wheat flour (all purpose works too)
1 cup sugar
1/2 tsp salt
10 tbsp butter, divided
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup sour cream
1 egg
1 tsp vanilla extract



Grease or line muffin pan. Preheat oven to 350. In a bowl, combine pecans, brown sugar, and cinnamon. Set aside. In large bowl, combine flour, sugar, and salt. Stir together. Take 8 tbsp butter, slice into pieces and drop into flour. Mix butter into flour until small and crumbly. Remove one cup of flour mixture and add it into the cinnamon mixture. Stir with a fork and add in remaining 2 tbsp butter into cinnamon mixture. You will want the 2 tbsp butter to be softened or melted to make it easier to mix into a streusel like topping. Remove 3/4 cup of streusel topping, set aside. Add in baking powder and baking soda into flour mixture. Combine sour cream, egg, and vanilla in small bowl. Mix until creamy. Add sour cream mixture to flour mixture. Add in the 3/4 cup of streusel topping into the batter. Spoon batter evenly into muffin pan. Sprinkle streusel on top. Bake in oven for 20-25 minutes. Remove from oven and enjoy!!

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  1. Kristin and Adriana says:

    Here are some substitutions for sour cream if you are needing them, 🙂
    This will make the equivalent of 1 cup, so you would only need 3/4 of it

    1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter

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