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“You can make these up to a day ahead and keep in an airtight container. They are buttery delicious and very moist!”

Ready In:



  • 1

    cup sugar

  • 2 12

    cups flour

  • 12

    teaspoon salt

  • 1

    cup packed brown sugar

  • 1

    cup cold butter, cut into small cubes

  • 1

    teaspoon cinnamon

  • 2

    cups toasted walnuts or 2 cups pecans, chopped

  • 1

    cup sour cream

  • 1

    large egg

  • 1

    egg yolk

  • 2

    teaspoons vanilla

  • 1

    teaspoon 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.

Questions & Replies

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  1. Redsie

    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! 🙂

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