Ingredients :
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter
- 4 tablespoons walnuts chopped
- For the muffins:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon Salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 5 tablespoons butter softened
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup sour cream
Directions :
- Preheat oven to 350 degrees. Line muffin cups with paper liners and coat with nonstick spray.
- To make the topping, in a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another bowl, beat sugar, butter, and oil, until light and fluffy. Beat in eggs, one at a time, until incorporated.
- Stir in sour cream. Add to flour mixture and stir just until moistened. Batter should be lumpy.
- Spoon half of the batter into the prepared muffin tin, filling each one-third full. Top with half of the topping, the remaining batter, and the remaining topping.
- Bake until golden and a wooden toothpick inserted in center comes out clean, about 25 minutes. Cool in muffin cups on a wire rack for 5 minutes.
