Coffee Cake Muffins Sour Cream

For the apple sour cream coffee cake muffins.

Coffee cake muffins sour cream. Now before anyone gets mad at me, let's talk about the name coffee cake for a second. Spoon batter into prepared muffin tin (makes 24 muffins). Step 4 whisk flour, baking powder, baking soda, and salt together in a small bowl.

How to make blueberry sour cream coffee cake muffins. This sour cream coffee cake can be stored at room temperature in an airtight container or covered veery tightly with plastic wrap or foil and should last up to 3 days. The key to good quick breads and muffins is to not overmix when adding the flour.

Just like whole wheat chocolate zucchini bread, or super skinny pumpkin muffins, this simple coffee cake makes healthy exchanges. A small batch of sour cream coffee cake muffins is the best weekend breakfast i know! You can also store in the refrigerator in an airtight container or again with plastic wrap and foil and it should be good for up to a week.

You’ll love the rich flavors from cinnamon, vanilla extract, brown sugar, and walnuts. Sour cream coffee cake muffins made with fresh cranberries. In a medium bowl, add the dry streusel ingredients (flour, sugar and cinnamon) and stir with a whisk to combine.

Using on/off turns, blend until coarse crumbs form, cake, flour, baking powder, salt, baking soda, unsalted butter, room temperature, sugar, golden brown sugar, eggs, grated lemon peel, vanilla, sour cream, whole. What worked was the flavor. Marble the brown sugar mixture through the batter using a table knife.

Preheat the oven to 425 degrees.line a muffin tin with 9 muffin papers and set aside (see note at the end of recipe). This recipe was good but like the other comments, the batter only makes enough for 6 jumbo muffins, not 12. These muffins are based on my sour cream coffee cake.