Food
Overnight Sour Cream Coffee Cake Muffins
By Yankee Magazine|Apr 21 2002|
Yield
19-21 medium muffins or 12 large muffins
Ingredients
4 cups flour
1 3/4 cups sugar
2 teaspoons baking soda
2 teaspoons vanilla extract
4 eggs
1 cup oil
1 cup walnuts, chopped
1 pint sour cream
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Instructions
In a bowl mix all ingredients. Cover and refrigerate overnight.
Topping:
Ingredients
1 tablespoon shortening
4 tablespoons flour
6 tablespoons sugar
1/4 teaspoon cinnamon
Instructions
In the morning, fill muffin tins 2/3 full, add streusel topping. Cut together shortening, flour, and sugar. Sprinkle 1 tablespoon on each muffin. Sprinkle each muffin with cinnamon. Bake at 350 degrees F for 20-25 minutes or until toothpick inserted in center comes out dry.
