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.
Made these for a friend post surgery! “ Best I’ve ever had!” This made 16 muffins- all big….cooked a few minutes longer than the recipe called for; but that might just be my oven. GREAT RECIPE!!
Thanks Barbara – so glad the muffins were a hit!
These muffins are awesome! Super tasty and fun to bake! Added pecans and used the coarse/sanding sugar in the streusel mix.
Thank you so much for this delicious recipe!
You’re very welcome Miriam – great suggestions!
These are fantastic! They are moist and so tasty! They took more like 30 mins to bake though.
Thanks Gina – glad you enjoyed the muffins!
could i add blueberries to these w/o messing up the texture? thx
Hi Steph – we haven’t tried doing so, but I think it would work. It will probably increase the overall volume of the batter so plan for additional muffins. Let us know how it comes out!
I thought these were rather labor intensive.
It would have been nice to know what size and how many muffins the recipe would make!
After filling 12 regular muffin cups. I had a lot left and transferred them to a large baking sheet and had a total of 20 . They took 25 min. To bake.
(My oven is accurate).
They also don’t look anything like your picture! 🙁
Too hot to taste but I’m sure they will be good!
I’ll go back to my Jewish Coffee. cake made in a Bumdt pan.
Thanks for your feedback Ingrid (we used a regular muffin pan too).
So delicious and moist!!
Glad you enjoyed the muffins Gina!
The batter is very versatile and fluffy. I added 1/2 cup of chocolate chips to the batter. I liked the streusel, but may consider substituting brown sugar for white sugar next time. Recipe made 18 muffins. I plan to freeze some of them.
Thanks for the suggestion Lori!
Hello.. thanks for this recipe but what about the coffee? It was not mentioned in the ingredients . Thanks
Hi Diana – “Coffee” cakes recipes are vintage recipes that were typically eaten with coffee…but it doesn’t necessarily mean that there is coffee in the cake as an ingredient. Hope that helps!
These are incredible! I even made them using gluten free flour. So good! Thank you.
Thank you Lainie – it’s always so helpful to us (and other readers) to know when swaps like that are successful. Glad you enjoyed the recipe!
Delicious!!! Thank you for new best muffin recipe to add to our breakfast rotation!
So glad you liked the recipe Sherry!