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Cinnamon Muffins

Cinnamon Muffins


  • 2 cups brown sugar, packed

  • 1 cup shelled walnuts

  • 2 teaspoon ground cinnamon

  • 3/4 cup softened butter, salted

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 3 cups unbleached all purpose flour

  • 1 1/2 cups sour cream

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon salt


Preheat oven to 350°F.

Line muffin tins with paper liners or lightly grease with butter. Mince the walnuts until very fine, or grind in food chopper. In med bowl combine walnuts, 1/2 C brown sugar, and cinnamon, set aside. In large mixing bowl put remaining 1 1/2 C brown sugar, butter, eggs, and vanilla, using an electric hand mixer at med speed, combine until creamy-scraping bowl often.

Add flour, sour cream, baking soda, baking powder, and salt.  Beat at low speed just until well mixed. Using a spatula fold and swirl in nut mixture until moist and incorporated throughout batter, but not completely blended, creating veins of nuts running through the batter.

Fill muffin cups 3/4 of the way to the top. Bake for 20 min or until muffin top springs back when touched. Remove muffins from tin immediately when done, cool on wire rack.