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Sour Cream Coffee Cake Muffins are super moist and delicious thanks to sour cream in the batter. A sweet streusel is both inside the muffin, as well as sprinkled on top!
School vacation week is winding down for us today (boo!) – but we’ve had a great ‘staycation’ at home this week! Actually, my husband Jack worked all week, but my seven-year-old and I had more time to relax… sleeping in every morning, seeing a Disney on Ice show with her Daisy Girl Scout troop, as well as some play dates with friends.
And for me, not playing chauffeur to so many activities meant that I could spend some extra time in the kitchen. That usually means some baking, and I finally got a chance to try this recipe for Sour Cream Coffee Cake Muffins!
These sour cream coffee cake muffins have been on my to-make list for a while ever since I spotted the recipe here. I love muffins with a sweet, crumbly streusel topping, and with a cup of sour cream in the batter, I knew that these would be perfectly moist as well.
I adapted the original recipe just slightly – adding more butter to the streusel mixture so that the topping would hold better to the top of the muffin after baking. But otherwise, this is the perfect coffee cake muffin – not too sweet, filled with wonderful vanilla flavor with a sweet cinnamon streusel baked inside as well as on top!
These muffins are a wonderful morning treat – and they freeze well too. So, even though we’ll be back to our busy lives next week, we can still enjoy these delicious sour cream coffee cake muffins for breakfast!
Adapted from Just a Taste
You may like these other Muffin recipes:
- Cream Cheese Muffins
- Lemon Poppy Seed Muffins with Lemon Curd Filling
- Maple Streusel Muffins
- Buttermilk Corn Muffins
- Cashew Cranberry Crunch Muffins
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Sour Cream Coffee Cake Muffins
Ingredients
For the streusel
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cut into 1/2 inch pieces
For the batter
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, softened to room temperature
- 1/3 cup vegetable or canola oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
- In a medium bowl, add the dry streusel ingredients (flour, sugar and cinnamon) and stir with a whisk to combine. Using a fork or a pastry cutter, add the butter pieces and work into the dry mixture until well incorporated. Set aside.
- To make the batter, in another medium bowl, add the flour, baking powder, baking soda and salt and whisk together. Set aside.
- In the bowl of stand mixer, beat together softened butter, oil, and sugar and mix well. Add the eggs one at a time, mixing well after each egg is added.
- Keeping the mixer on a low speed, slowly add in the sour cream and vanilla and finally the flour mixture and mix until fully combined, but being careful not to over mix the batter. (Once you’ve turned off the mixer, using a spatula, give the mixture one additional stir by hand just to make sure that all of the wet ingredients from the bottom are completely mixed into the flour mixture.)
- Spoon a heaping tablespoon of batter into each prepared muffin cup. Then sprinkle some of the streusel mixture on top of the batter. Divide the remaining batter into the muffin cups (spoon on top of the streusel layer) and then divide the remaining streusel over each muffin, sprinkling it over the batter.
- Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Remove the pan from the oven and remove each muffin to a wire rack to cool completely.
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Delicious! It was so easy to make and it was a big hit with my husband!
Thanks Jeannie!
Think these are amazing would definitely recommend and would include pictures but dont know how? where does the coffee idea fit in please
Hi Ann – I just did a quick google search and read that coffee cakes date back to the 17th century Europe when coffee was first introduced, and so began a ritual called kaffeeklatsch – where people would gather for caffeine, sugar, and neighborhood gossip. While some coffee cakes do have coffee IN the batter, it’s mostly a term now for a sweet cake with a streusel topping or filling that is served WITH coffee. Hope that helps!
Made these muffins this morning for Father’s Day. May I suggest to other bakers not to go lightly with the streusel mix for each muffin cup like I did. I had at least 1/2 C. streusel left over in the end. Had I used all of it, the muffins would’ve had more coffee cake flavor. I will try this recipe again and divide the topping more evenly. Still a moist & delicious muffin!
Thanks Michelle
Perfect for breakfast or any meal! Easy directions to follow!
Thanks Charlotte!
Delicious ! I did modify to reduce the sugar- used 1 ts liquid stevia for 1/2c of the sugar. Slightly reduced the oil to 1/4 c as the texture seemed right.
Muffin texture was absolutely lovely – and I too got 2 bonus muffins ! (14 in all)
Thanks Nina!
Great recipe! Followed it to a T and my family loved them. Be sure not to overwork your mix (as the recipe mentions) so the texture stays light and soft. You can definitely make more than 12 muffins if you under fill your cups! I did 12 total and they were giant with a huge muffin top!
Thanks Jo!
Can I add sourdough starter and if so would I need to alter the other ingredients?
Sorry Debbie – Without testing it out in the kitchen, I’d only guessing how to alter this recipe.
Great recipe!
Thank you!
These turned out great in spite of my not following the instructions. I dumped everything in the mixer at once, discovered my sour cream was spoiled so used Greek yogurt, then thought I would add pecans, orange peel and dried cherries.
Sounds like some great swaps Lori!
Great recipe! Very thick batter! Actually made 15 medium sized muffins. As I’m not a fan of canola et vegetable oils, I used coconut oil. They are very moist and taste great!
Thanks Cathy!