Tender Coffee Cake Muffins Filled with Brown Sugar & Almonds.
These sour cream coffee cake muffins are incredibly tender, moist and buttery, with a rich caramel flavor. They are filled with a gooey mixture of brown sugar, roasted almonds and cinnamon and brushed with melted butter and sprinkled with cinnamon sugar, AND – I’ve made 3 batches of these muffins over the last two weekends.
Why three batches? Because my family and neighbors kept eating them before I had a chance to take pictures. But, here’s what I learned…
Trouble getting teenagers out of bed in the morning? Put a pan of these muffins in the oven and see what happens. It’s like magic. (A pan of bacon doesn’t hurt, either.)
These sour cream coffee cake muffins will make your whole house smell of butter, brown sugar, cinnamon and almonds, and are every bit as delicious as they look. They are a variation of a recipe I got from a friend years ago for Sour Cream Coffee Cake. The coffee cake is cooked in a bundt pan and has a delicious mixture of almonds, cinnamon and sugar running through the middle. It’s moist and dense and absolutely delicious. But…
Sometimes I love about making coffee cake muffins instead of a whole coffee cake.
First of all, they don’t take as long to bake. This is a very good thing, because I am not kidding you about how great they smell. Yes – they still take about 45 minutes to bake. But that’s about 30 minutes less than a coffee cake. Which matters when you have people asking you, “Are they ready yet? How about now? Now? NOW?”
Second, you get individual serving sizes. Granted, these are baked in jumbo sized muffin tins, so the serving size is pretty large. But a jumbo sized muffin is still smaller than a jumbo size piece of bundt cake. (See what I did there, giving you a perfectly legitimate reason for eating an entire jumbo size muffin? You’re welcome.)
Third, you can wrap them up individually and freeze them for those busy weekday mornings when you are craving something a bit more indulgent than your morning oatmeal. There is no need to spend $6 at your local coffee shop for a pastry and risk being late to work when you have a few of these in your freezer.
They are the perfect morning treat. Or afternoon. Or evening.Print
*This recipe makes 12 jumbo-size muffins or 24 regular-size muffins. It can easily be halved, but they also freeze well. Tender Coffee Cake Muffins filled with a gooey mixture of brown sugar, roasted almonds and cinnamon. The perfect morning treat. Or afternoon. Or evening.
- 3 sticks butter (salted), melted
- 1 cup granulated sugar
- 2 cups brown sugar (I prefer dark, but you can use light)
- 3 large eggs
- 3 tsp pure vanilla extract
- 1 1/2 cups sour cream
- 3 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground nutmeg
- 3/4 tsp salt
FOR THE FILLING:
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 5 tbsp dark brown sugar
- 1/2 cup coarsely chopped dry roasted unsalted almonds (If using raw almonds, spread raw almonds on a baking sheet and roast in a 375 degree oven for about 10 minutes, until they are golden and smell toasty.)
- 4 tbsp butter (salted), melted
- 1/4 cup granulated sugar
- 4 tsp cinnamon
- Mix the filling ingredients together in a small bowl, cover and set aside.
- Preheat the oven to 375 degrees.
- In the bowl of a standing mixer with the wire whisk attached, mix the melted butter and both sugars on medium speed until well combined, about 1 minute. Add the eggs, vanilla and sour cream and mix until blended, about 30 seconds.
- In a medium size bowl, blend the flour, baking powder, nutmeg and salt.
- Fit the mixer with the paddle attachment. Add the dry ingredients to the butter-sugar mixture and beat on medium-low for about 30 seconds, stopping to scrape down the sides of the bowl once or twice, until the dry ingredients are well incorperated. Do not over mix.
- Line 12 jumbo muffin cups with paper liners and fill 1/3 full with batter. Distribute the filling evenly amongst all 12 muffins, and then top with the remainder of the batter. Bake in for 40-45 minutes, until a toothpick inserted in the center of the muffins comes out mostly clean. (You will have a few crumbs, but shouldn’t see any batter on the toothpick.)
- Cool, still in the tin, on a wire rack for 5-10 minutes. In the meantime, melt the 4 tbsp butter and mix together the cinnamon and sugar in a small bowl for the topping.
- Carefully remove muffins from the tin onto the wire rack. Brush each muffin with melted butter and sprinkle immediately, and generously, with cinnamon sugar.
- Serve right away, while still warm, if you can. They will keep in an airtight container for 3 days. Or, wrap individually and freeze for up to 1 month.
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