Coffee Cake Muffins

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Servings: 12 servings


  • 1/2 cup buttermilk or sour milk
  • 1 count egg
  • 1/4 teaspoon ground ginger
  • 1 1/4 teaspoon baking powder
  • 1/4 cup butter or margarine
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon ground
  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 3 tablespoon walnuts or pecans
  • 2 tablespoon butter or margarine
  • 1/4 teaspoon cinnamon ground
  • 3 tablespoon brown sugar
  • 3 tablespoon flour


    1. Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside.
    2. For topping, in a small bowl stir together the 3 tablespoons flour, brown sugar, and the 1/4 teaspoon cinnamon. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
    3. In a medium bowl stir together the 1 1/2 cups flour, granulate sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.
    4. In another bowl combine egg and buttermilk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
    5. Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the topping, remaining batter, and the remaining topping.
    6. Bake in a 400 degree oven for 15 to 18 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.


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