Daily Archives: December 31, 2012

Coffee Cake Muffins

First of all, I want to wish everyone a very happy, healthy, and prosperous NEW YEAR!!! I can’t believe we’re at 2013 already!

As a little treat for you before we all start our resolution to eat less and exercise more, here’s a recipe for some delicious coffee cake muffins. These muffins are great for New Year’s morning, since they’re super easy to make and cook up quickly.


If you don’t have buttermilk on hand, you can make “sour milk” by combining 1 tablespoon vinegar or lemon juice with 1 cup of milk. Just put 1 tablespoon of your acid in a measuring cup and add enough milk to make 1 cup. Since this recipe calls for 1/2 cup milk, you’d obviously add 1/2 tablespoon acid to 1/2 cup milk. I actually used the vinegar/milk combo in the muffins I made and you couldn’t taste the vinegar at all…so don’t worry about ruining the taste of the muffins!

Here’s hoping 2013 is good to us all!


Coffee Cake Muffins:


  • 3 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter
  • 3 tablespoons chopped walnuts
  • 1 ½ cups all purpose flour
  • ½ cup granulated sugar
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup butter
  • 1 beaten egg
  • ½ cup buttermilk (or “sour milk”…see above)


  1. Prepare muffin tin and set oven to 400 degrees F.
  2. For topping, in a small bowl stir together the 3 tablespoons flour, brown sugar, and the ¼ 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 ½ cups flour, sugar, baking powder, the ½ teaspoon cinnamon, ginger, baking soda, and salt.  Cut in the ¼ cup butter until mixture resembles coarse crumbs.
  4. In another bowl combine egg and buttermilk.  Add egg mixture all at once to flour mixture and stir, just until moistened (batter will be lumpy).
  5. Spoon half of the batter into the prepared muffin cups, filling each one-third full.  Top with half of the topping, the remaining batter, and the remaining topping.  Bake in oven for 15-18 minutes, or until golden brown.  Cool in muffin cups on a wire rack for 5 minutes.  Serve warm.


Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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