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Ingredients
| salted butter: 3 Tbl |
| light brown sugar (packed): 1/4 cup |
| rolled oats: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| walnuts (chopped): 1/4 cup |
| ground cinnamon: 1/2 tsp |
| buttermilk: 1 1/2 cups |
| eggs: 2 |
| salted butter: 3/4 cup (melted) |
| all-purpose flour (unsifted): 3 1/4 cups |
| light brown sugar (packed): 1 cup |
| baking powder: 2 1/2 tsp |
| baking soda: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
Coffee Cake Muffins
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
18 min -
Servings
14 serving(s)
Tags
- For topping: Add brown sugar, rolled oats, flour, walnuts, cinnamon and butter in a food processor (put the butter in last so it is on top).
- Pulse a few times until the mixture is coarse and crumbly (This can also be done by hand or with a pastry blender); set topping aside.
- Spray muffin pan with non-stick spray.
- In a bowl, whisk the buttermilk and eggs together.
- Add the melted butter and stir until well blended.
- In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and cinnamon.
- Pour the buttermilk/butter mixture over the flour mixture, stirring just until moistened.
- Scoop 1/4 cup of batter into prepared muffin cups (will be almost full).
- Sprinkle evenly with the topping, covering the top of each muffin completely.
- Bake at 400 degrees for 15 to 18 minutes, or until a pick inserted in the center comes out mostly clean, with a few moist crumbs attached.
- Cool for 3 minutes and turn out on cooling rack.