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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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I just made these delicious muffins for a play date to decorate pumpkins with my grandkids and they were a hit! There was enough batter to make 12 mini muffins and 12 regular muffins. They were super moist and not too sweet. I’ll double the recipe next time…they ate them all!
Thanks Ann – so glad you all enjoyed the muffins!
My daughter made these, and they were some of the best homemade muffins we’ve ever had. Just delicious!
Thanks Julia – So glad you enjoy the muffins!
First- DELICIOUS!These are SO good. But note, this makes more than 12 regular size muffins- which is not a bad thing at all. I substituted brown sugar for the granulated in the streusel topping, and used Greek yogurt instead of sour cream. Definitely a keeper recipe.
Thanks Karen!
Hi, this is Shelley. I just popped a pan in the oven. I’m a bit worried cuz i had a couple issues. I found the batter super thick. It was challenging to put the streusel and then put the other layer of batter on top. Also, although I used a fork and pastry cutter, the butter never really encorporated into the sugar mixture. It was quite lumpy with chunks of butter. Anyways, I’ll report back once they’re done! (oh, and there was too much batter for 12 muffins, so I made a mini loaf as well. 🙂
Thanks for your feedback Shelley…hope it works out for you!
These are so good! Very moist! I recently made about 8 batches of these for a womens conference. Half way through I decided to mix half of the strussel topping in with the muffin mis then top with remaining. I got a better swirl of yumminess!
Great suggestion! Thanks!
I’d make these again, but without the crumble on top
Sorry you were disappointed Dan…
Had to leave in the oven for 22 min. Hubby says there delicious👍🏻👍🏻
Thank you Shaz!