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Ingredients

¼ cup brown sugar ¼ cup finely chopped walnuts ½ teaspoon ground cinnamon ½ cup unsalted butter, softened ½ cup white sugar 2 large eggs 1 cup sour cream 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt

Nutrition Info

264.1 calories carbohydrate: 30.2 g cholesterol: 59.8 mg fat: 14.4 g fiber: 0.8 g protein: 4.3 g saturatedFat: 7.8 g servingSize: - sodium: 218.6 mg sugar: 13 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.

1 dozen

These muffins are like a wee, portable coffee cake. Moist and tasty!