Coffee Cake Muffins

Kimberly Kay


A delicious muffin recipe from the Better Homes & Gardens Cookbook, 112th Edition.

*To make a substitute for buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let stand for a few minutes; in this case, it was just half a cup, so I used half a tablespoon of lemon juice.

★★★★★ 2 votes
20 Min
15 Min


3 Tbsp
all-purpose flour
3 Tbsp
brown sugar
1/4 tsp
ground cinnamon
2 Tbsp
butter or margarine
3 Tbsp
walnuts or pecans, chopped (i used pecans)
1 1/2 c
all-purpose flour
1/2 c
granulated sugar
1 1/4 tsp
baking powder
1/2 tsp
ground cinnamon
1/4 tsp
1/4 tsp
baking soda
1/4 tsp
1/4 c
butter or margarine
egg, beaten
1/2 c
buttermilk* (see my notes)


1Preheat oven to 400 F.
2Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.
3For 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.
4In a medium bowl, stir together the 1 1/2 cups flour, granulated 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.
5In another bowl, combine egg and buttermilk; Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
6Spoon half of the batter into the prepared muffin cups, filling each one-third full.
7Top with half of the topping, the remaining batter, and the remaining topping.
8Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean.
9Cool in muffin cups on a wire rack for 5 minutes.
10Remove from muffin cups; serve warm.

About Coffee Cake Muffins

Course/Dish: Other Breakfast, Cakes, Muffins