Prep 20 mins
Cook 20 mins
You can make these up to a day ahead and keep in an airtight container. They are buttery delicious and very moist!
- 236.59 ml sugar
- 591.47 ml flour
- 2.46 ml salt
- 236.59 ml packed brown sugar
- 236.59 ml cold butter, cut into small cubes
- 4.92 ml cinnamon
- 473.18 ml toasted walnuts or 473.18 ml pecans, chopped
- 236.59 ml sour cream
- 1 large egg
- 1 egg yolk
- 9.85 ml vanilla
- 4.92 ml baking soda
- Set oven to 350 degrees.
- Set oven rack to middle position.
- Generously butter the bottoms, sides and tops of 18 non-stick muffin tins.
- In a large bowl stir together sugar, flour, salt and 3/4 cup brown sugar.
- Add in 3/4 cups cold butter and blend with a pasty blender or you fingers until the mixture resembles coarse meal with some pea-size butter pieces in the mixture; transfer 3/4 cup of the mixture to a bowl and blend in cinnamon, the remaining 1/4 cup butter and remainder 1/4 cup brown sugar with your fingertips or pastry blender until crumbly.
- Stir in the chopped nuts; chill for 15 minutes.
- Whisk together sour cream, egg, egg yolk, vanilla, baking soda.
- Add in the flour mixture until JUST combined (the batter will be stiff).
- Divide the batter evenly between the 18 muffin tins (they should be about two-thirds full).
- Sprinkle each with streusel topping (pressing it lightly into the batter).
- Bake coffeecakes for about 20-25 minutes, or until they test done with a toothpick inserted in the middle.
- Cool in the pans on racks for 30 minutes.
- Loosen the cakes with a small sharp knife, then carefully remove cakes from the muffin tins.
Moist and perfect for breakfast!! These are great with a bit of jam and butter!! Didn't add any walnuts (allergies) and added about 1/2 cup of sugar (instead of 1 cup). Thanks Kit! :)