Recipe: Coffee cake buttermilk muffins

Recipe: Coffee cake buttermilk muffins

Recipe: Coffee cake buttermilk muffins Author: Style At Home


Recipe: Coffee cake buttermilk muffins

We set out to create a quick, easy muffin that has all the appeal -- not to mention the flavors and texture -- of a great coffee cake. A simple muffin batter is made with buttermilk and a touch of cinnamon and then layered with a coffee cake swirl of chopped walnuts, sugar, and cinnamon. The muffins are moist and so chock-full of spice and nuts that they don’t need butter. Serve warm or at room temperature.


The coffee cake swirl
3/4 cup (2 ounces) coarsely chopped walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon

The muffin batter
Vegetable spray for the muffin pans (see Note)
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1 cup buttermilk
1/4 teaspoon ground cinnamon
1⁄8 teaspoon ground cardamom


1 Place a rack in the middle of the oven and preheat it to 375 degrees F.

2 Make the swirl: In a small bowl, mix together the walnuts, sugar, and cinnamon.

3 Make the muffins: Lightly coat 12 muffin cups with the vegetable spray.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. Beat the butter in a stand mixer with the paddle attachment or using a hand-held mixer on medium speed, until creamy. Add the sugar and beat for about 4 minutes, until light and fluffy. Add the eggs one at a time on low speed, using a spatula to scrape down the sides of the bowl. Add the vanilla and mix to combine.

5 Add half of the flour mixture and mix on low until blended. Add the buttermilk, cinnamon, and cardamom, and mix until smooth. Add the remaining flour mixture and mix until just blended.

Fill the prepared muffin cups halfway full. Sprinkle each with a tablespoon of the coffee cake swirl. Top with the remaining batter. Sprinkle a heaping teaspoon of the swirl on top of each muffin. Bake for about 22 minutes, or until the muffins are a pale golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 5 minutes and then using a table knife, gently lift the muffins out of their cups and place them on a cooling rack. Serve warm or at room temperature.


Rather than greasing the pans, you can simply line them with a paper or foil liner.

Makes 12 muffins

stone-wall-breakfast-cover.jpg BUY THIS BOOK
Excerpted from Stonewall Kitchen Breakfast: A Collection of Good Morning Recipes. Published by Chronicle Books. Copyright © 2009 by Jonathan King, Jim Stott and Kathy Gunts. All rights reserved. Reprinted by permission of Chronicle Books.


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Recipe: Coffee cake buttermilk muffins