Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins

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Ingredients + Allergens

Additional Information

No
No
12 large muffins
Desserts, Main Dishes
Gluten-Free, Soy-Free, Peanut-Free
Muffins & Quickbreads
Christmas
Baking and Pancake Mix

These muffins, using an old-fashioned coffee cake recipe, are tender with the perfect amount of sweet raisin and nut filling.

  • 2 cups Pamela’s Baking & Pancake Mix (280 gr)
  • ⅔ cup butter
  • 1 cup white sugar
  • 2 eggs, large
  • 1 tsp vanilla
  • 1 cup sour cream or whole milk plain yogurt
    FILLING
  • 1 cup walnuts or pecans, medium chop
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 2 tsp cinnamon
  • ½ cup currants or raisins, plump in hot water, then drain (Optional)
    GLAZE
  • 1 cup powdered sugar
  • 2 to 3 TBSP water
  • ¾ tsp vanilla

Preheat oven to 350°, rack in the middle of the oven.

GLAZE: Mix together until creamy. Add additional water if needed for a pourable consistency.

FILLING: Mix together and set aside.

CAKE BATTER: Soften butter in bowl of stand mixer. Add sugar and mix until creamed together. Add eggs one at a time and mix until thick, then add vanilla. On low speed, alternately add Pamela’s Baking Mix, then sour cream, in two or three steps, until incorporated.

Spray 12 large muffin papers inserted in regular or large muffin pan. Spoon 1/2 batter equally into cups, covering the bottom. Sprinkle 1/2 of the filling over batter, repeat with layer of batter, then sprinkle remaining filling evenly over batter. Take a knife or chopstick, insert straight down into batter and move up and down a couple of times, around each muffin, to marbleize. Do not smooth out the batter.

Bake for 28 to 32 minutes; inserted toothpick will come out clean and edges will be just pulling away from the pan. While muffins are baking make the glaze. When cool remove from cupcake papers and pour thin stream of glaze back and forth over muffins. To serve; place each muffin back into a fresh muffin paper.

Chef’s Note: Toast nuts in 350° oven for 8 minutes before chopping for extra flavor.

© Pamela's Products, Inc.

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7 Item(s)

Artemis 10/274/2018 10/02/2018
These are fabulous! I pre-heated the oven at 400, and turned it down to 350 a few minutes after putting the muffins in. The topping seemed to be browning too much at around 20 minutes, so covered loosely with foil for the rest of the baking time.
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prince 03/63/2017 03/05/2017
Amazing!!
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Amy 02/34/2017 02/04/2017
Couldn't tell it was gluten free. Great flavor & texture. Started oven on 400degrees, then dropped the temp. Recipe was perfect, no need to change a thing
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Pat 12/336/2017 12/03/2017
Can I use bread mix
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    • Hi Pat, This recipe was formulated for the Baking & Pancake Mix, so the Bread Mix would not work the same.
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Tammy 07/182/2017 07/02/2017
Very tasty. My children greatly enjoyed them. I did not use white sugar but used a mix of xylitol and coconut sugar. I may use the higher temp idea for a better rise as suggested by Crystal.
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Crystal 11/325/2016 11/21/2016
I know Sally's Baking Addiction recommends muffins at 425 degrees for 5 minutes and then turn down to 350 degrees for tall muffins. Wonder if that would work on these?
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Sarah Rusby 08/236/2016 08/24/2016
Great flavor, can't really tell it's GF...but...it's pretty flat on top so it does affect the aesthetics. Definitely don't over fill because with the flat/no-rise thing they're not serveable it the looks matter. I'm thinking about trying with a little added baking soda.
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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605