Overnight Sour Cream Coffee Cake Muffins


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
In a bowl mix all ingredients. Cover and refrigerate overnight.
In the morning: Fill muffin tins 2/3 full, add streusel topping.
1 tablespoon shortening
4 tablespoons flour
6 tablespoons sugar
1/4 teaspoon cinnamon


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.


19-21 medium muffins or 12 large muffins

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