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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!

Sour Cream Coffee Cake Muffins - The perfect breakfast muffin! Super moist and delicious thanks to sour cream in the batter and a sweet streusel is baked 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!

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Sour Cream Coffee Cake Muffins - The perfect breakfast muffin! Super moist and delicious thanks to sour cream in the batter and a sweet streusel is baked inside the muffin as well as sprinkled on top!

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!

Sour Cream Coffee Cake Muffins - The perfect breakfast muffin! Super moist and delicious thanks to sour cream in the batter and a sweet streusel is baked inside the muffin as well as sprinkled 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:

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Sour Cream Coffee Cake Muffins - A Family Feast

Sour Cream Coffee Cake Muffins

  • Author: A Family Feast
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: muffins
  • Method: baking
  • Cuisine: American

Ingredients

For the streusel

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cut into ½ inch pieces

For the batter

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ 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

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
  2. 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.
  3. To make the batter, in another medium bowl, add the flour, baking powder, baking soda and salt and whisk together. Set aside.
  4. 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.
  5. 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.)
  6. 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.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  8. Remove the pan from the oven and remove each muffin to a wire rack to cool completely.

Keywords: Sour Cream Coffee Cake Muffins

 

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Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins

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    Comments

  • Rachael wrote:

    I made these & actually got 18 regular sized muffins. Super moist & delicious!

    • Martha wrote:

      Glad you liked the muffins Rachael!

  • Terri Cramer wrote:

    I added cinnamon chips and loved them

    • Martha wrote:

      Great addition Terri!

  • Jennifer wrote:

    I made these today, which is a snowy day. My whole kitchen smells like cinnamon, love it! We had them for a late breakfast with home made hot cocoa. This muffin is so good!

    • Martha wrote:

      Thanks Jennifer!

  • Kathy wrote:

    The muffin looks delicious. I will try this week! Thanks for sharing. Martha.

    • Martha wrote:

      Thanks – We hope you love the muffins, Kathy!

  • Michele wrote:

    I just made these. Very easy and really good. You can get more then 12 muffins from the recipe. Would definitely recommend this recipe.

    • Martha wrote:

      Thanks Michele!

  • Sarah wrote:

    I just made these to send out with the family for early fishing. I was looking for an easy but good looking coffee cake muffin recipe. I always follow new recipes exactly the first time, and I did this one (I even read back through to see what I missed). However, my muffins had no dome and instead spilled out over the top of the tins. I am assuming I should have used my oversized muffin tin. As I had lot of batter left over after filling, I had a feeling I should have used a bigger muffin tin. I filled to just under the top because there was so much batter, rather than 3/4 full like I normally do. Bummed these didn’t turn out, as it was a waste of good ingredients. I am not an inexperienced baker, and honestly cannot remember the last time a recipe I tried didn’t turn out. If you used an over-sized muffin tin, you should state that in the recipe.

    • Martha wrote:

      Hi Sarah – I’m so sorry you had problems with the recipe – wish I knew what went wrong. We used a standard-sized muffin pan (not mini and not over-sized/jumbo) when we made these. Having said that – if you click on over to the original recipe that we adapted for ours, she states in her recipe that she made 12 ‘jumbo sized’ muffins (although to me they look like the standard size in the photos). I remember the first time that we made this recipe (following hers) that we knew that we wouldn’t have enough batter to fill 12 jumbo size muffin pans – so went with the more common size. Either way, I’m sorry you were disappointed in the recipe – I hope the recipe wasn’t a complete waste for you. Thanks for taking the time to share your feedback.

  • Sherry wrote:

    Loved the Sour Cream Coffee Cake muffins. They freeze beautifully. The only change I made was to substitute the oil for unrefined organic virgin coconut oil and they were delicious. Being a native New Englander(living in Texas) next on my list is your New England Apple Cider Cake. It looks wonderful!!

    • Martha wrote:

      Great idea Sherry! We’ll have to try swapping in the coconut oil the next time we make the muffins! Hope you enjoy the Apple Cider Cake too!

  • Marybeth wrote:

    How long would I bake these if I used an oversized muffin pan?

  • Andrea wrote:

    Can I bake this batter in a loaf or other pan or does it need to be changed up? Thanks again. Andrea

    • Martha wrote:

      Hi Andrea – I’m sorry, I never tried it as a loaf bread. It might work – please let us know if you try it!

      • Andrea Hagopian wrote:

        It worked beautifully, about 40 minutes at 350. Thanks.

  • andrea wrote:

    I was looking for a pumpkin coffee cake recipe, this sound like it’s very adaptable. I will try it and get back to you!

    • Martha wrote:

      Sounds great Andrea! I’d love to hear how it comes out with the added pumpkin puree!

      • Andrea wrote:

        I substituted a 1/4 cup of the sour cream with pumpkin and everyone loved them! The batter is soo light! Thanks. Andrea

        • Martha wrote:

          What a great idea Andrea! I’m going to try that myself! 🙂 Thank you for sharing!

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