This post may contain affiliate links. Please read our disclosure policy.
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
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
This tastes like basic cornbread with a little bit of cinnamon.
Thanks for taking the time to share your feedback Kelly!
Love these muffins! Delicious, moist and very easy.
Thank you for sharing!
You’re welcome Linda! Glad you enjoyed the muffins!
Hi! How do I modify this to make mini muffins?
Hi Lindsey – The overall process would be the same, just in the smaller muffin size. I’m sure the baking time will be much less, but without kitchen testing I’d just be guessing. You might find the information you are looking for here: https://www.leaf.tv/articles/how-to-convert-a-muffin-recipe-to-bake-in-a-mini-muffin-pan/
These muffins are so delicious. But the crumb topping recipe should be at least 1.5x what the recipe calls for, or doubled. I like a good crumb topping on a muffin (who doesn’t?) but I don’t like making more after I’ve already started assembling muffins, or having to be skimpy with it.
Thanks for the suggestion Olivia. I’ve had some others complain that there is too much topping!
These muffins were easy to make, and they came out so yummy. I’ll definitely be making these again!
Thanks Jess!
Excellent!!!
Thank you Susan!
Delicious I volunteer at Vinnies our Ladies LOVED them THANKYOU
So glad to hear the muffins were a hit!
Could I use pain Greek Yoghurt instead of sour cream ??
We’ve never tried it ourselves but it should work.
The amount of butter for the streusel topping is too much! Even tho I have been baking for years, I always follow recipes exactly! Have enough topping for another batch of muffins & butter is way too expensive to waste!
Thanks for your feedback Candy
Hi Martha – I recently made these muffins, I’d prefer them to be tad bit sweeter…do you think I could up the sugar to 1.5 cups? Or would this completely ruin the texture of the muffins? The streusel was perfect btw☺️
Hi MB – Without testing myself, I can’t say for sure how it will change the texture of the muffins…please let us know how it works out!