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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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Can you use cupcake pan in ace of muffin pan
Hi Kristen – yes
Would really love to explore this web site but to have nearly a third of the page covered by ads is just too much. I will print and leave.
Thanks for your feedback Jo. We do run ads to cover the fairly significant cost of providing you free access to our recipes. The alternative would be to charge you to access our site – which I suspect none of our readers would like either. BTW – You can click on the “Jump to recipe” button at the very top of all of our posts, to get right to the recipe, and all ads are closeable so you can have an obstructed view. Hope that helps.
I tried this recipe today i got 18 muffins and we absolutely loved it! 5 out of 5 agree! Thank you for sharing. I only had 1/2 c of sour cream so i used 1/2 c of plain non fat greek yogurt to copensate , came out wonderful. Even at higher elevation 7000ft didnt have any problems.
Thanks Kim! We always appreciate when our readers share subtitutions that work well for our recipes! Glad you enjoyed them – and had no issues at a higher elevation.
Please consider leaving off full color photo at the end of your recipe wasting printer ink. I had to take screen shots in order to get recipe.
Thanks for your feedback Cammie – I’ve reached out to our developer to see if it’s possible.
Where is the coffee in the recipe
Hi Mary – A “coffee cake” is actually a cake intended to be served with coffee – and most of them have a streusel topping. That was the inspiration for our coffee cake muffins. Sorry for the confusion!
Made them and they were crazy yummy. Very moist. Ate one with a hot cup of coffee and it was amazing. I did get 18 good size regular size muffins. My husband asked me to make more but I don’t have sour cream so I am going to use buttermilk. Thank you for posting this recipe.
Glad you enjoyed the muffins Maria!
I also made these and they did not rise like the pictures, they were flat on top. Most recipes call for more baking soda than baking powder. This one calls for more baking powder than baking soda, which is how I made them. Is the recipe correct?
Thanks for the feedback Cris – Yes, the recipe is correct as written (and this is the same proportion as the original recipe we linked to). Assuming both your baking powder and baking soda were fresh and you followed all of the other instructions/measurements including oven temperature, I’m not sure I have any suggestions for you. I’m sorry you were disappointed in the recipe!
Can I USE regular butter?
Hi Roberta – Do you mean salted butter? If so, yes, but you might want to cut back on the additional salt in the batter.
I have always made these with regular sour cream, but I currently have light sour cream on hand. Do you think the lower fat content would alter the muffins too much or would it be fine?
Hi Katie – It might alter it a little, but overall, I think you’ll be fine using the light sour cream.
Great!
I made these this morning and made 12 Jumbo Muffins and we loved them. The only thing I am going to change is 1/4 less sugar
Thanks Marlene!