Coffeecake Muffins

Look out Millionaire's Flapjack, Alli might have a new favorite recipe. 

These Coffeecake Muffins were quick and relatively easy to make. Next time I make these, I'll try using gluten-free flour so I can have them on lazy Saturday mornings! 




  • 1/2 cup pecans

  • 1/4 cup packed dark brown sugar

  • 1 teaspoon ground cinnamon

  • 2 cups unbleached all-purpose flour

  • 1 cup sugar

  • 1 teaspoon salt 

  • 8 tablespoons unsalted butter, softened and cut into 1/2 inch pieces 

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3/4 cup sour cream

  • 1 large egg

  • 1 teaspoon vanilla extract 


  • Food processor - I got this one from Amazon for $40

  • Muffin tin

  • 2 medium bowls

  • Glass measuring cup

  • Wire Rack


Time: 40 minutes

  1.  Adjust your oven rack to the middle position

  2. Preheat the oven to 350 degrees

  3. In the bowl of the food processor, add the nuts, brown sugar, and cinnamon. Pulse about 10 times or until the nuts are size of sesame seeds 

  4. Scrape down the bottom and sides as you scrape the mixture into a bowl to set aside 

  5. Put the food processor bowl back on and add the flour, sugar, and salt. Process until combine, about 5 pulses

  6. Sprinkle the butter over the flour and pulse about 8 times, or until the butter is the size of oats

  7. Remove 1/2 cup of the flour mixture and add it to the brown sugar mixture. Stir with a fork until combined. This is your streusel. 

  8. Set aside 3/4 cup of the streusel for the batter 

  9. Add the baking powder and baking soda to the flour mixture in the food processor and pulse about 5 times to combine

  10. In a measuring cup, whisk the sour cream, egg and vanilla. 

  11. Add to the food processor and pulse until the batter is just moistened, about 5 pulses 

  12. Add the streusel reserved for the batter to the batter

  13. Process until the batter looks crumbly, about 5 pulses

  14. Distribute the batter evenly between the 12 muffin cups 

  15. Sprinkle roughly 1 tablespoon of the streusel over each muffin and press gently into the top of the muffin

  16. Bake muffins for about 18 minutes, rotating the pan halfway through, until a toothpick comes out with some crumbs on it 

  17. Allow the muffins to cool in the tin on a wire rack for 2 minutes 

  18. Loosen the muffins from the tins and gently transfer to the wire rack 

  19. Let them cool for 5 more minutes before serving warm 


The only tip or trick I need or want to share is that you NEED to rotate the pan during baking. My oven bakes slightly unevenly and I forgot to rotate the pan, so a couple of the muffins were underdone when I took them out of the tin. Otherwise, this recipe was pretty foolproof! 

These muffins tasted amazing! I highly recommend you giving this a try! The ingredients are simple and this recipe takes less than an hour, so it's perfect for an easy Saturday morning. If you give this a try, let me know in the comments below or use the hashtag #LetsDoughThis on Instagram and tag @TheLittlePinkBakery