Coffee and Walnut Muffins

Coffee and Walnut Muffins

Muffins.

• • 2/3 cup granulated sugar

  • 6 tablespoons unsalted butter, softened to room temperature

  • 2/3 cup double-strength coffee, cooled to room temperature

  • 1/2 cup sour cream

  • 2 eggs

  • 1 2/3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/3 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup walnuts or pecans, finely chopped

  • 1 teaspoon cinnamon

  • 1/8 teaspoon cardamom

Topping.

• • 1/4 cup granulated sugar

  • 2 tablespoons brown sugar

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

Muffins.

Preheat the oven to 350 and line a muffin pan with paper liners. I made 6 large muffins, but you can also make 12 standard-size muffins.

With an electric mixer, beat the sugar and butter for several minutes, until light and fluffy. Scrape down the bowl and whisk in the coffee, sour cream and eggs until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nuts, cinnamon and cardamom. Add the dry ingredients to the wet and mix just until combined. Spoon the batter into the muffin pan.

In a small bowl, combine the topping ingredients and sprinkle over the batter. Bake until a toothpick in the center of the muffins comes out clean, about 15-20 minutes for small muffins and 25-30 minutes for large muffins. Cool for five minutes in the pan and then carefully remove and cool for 15 minutes before serving.

Recipe from Curly Girl Kitchen