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
Sour Cream Coffee Cake Muffins
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!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: Baking
- Cuisine: American
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.
I love these muffins. So moist and I love the streusel filling!! They usually take more like 30 mins in my oven.
Thank you!
Martha, Can I use a full fat plain yogurt in place of sour cream?
Sure Blanche – the taste might be slightly different, but yogurt and sour cream are definitely interchangeable in this recipe.
They are currently in the oven and smell delicious!! I used cannabis infused butter and coconut oil to make these to ensure my good nights sleep!
Thank you!
Sounds great Doreane! 🙂
Sorry but These sour cream coffee cake muffins are not worth the time. Do not like the oil in the batter, which resulted in a flat tasting dough. Quantity was listed as 12 muffins. In my pans, it made 18. When i tried to get them out of the pan, tops of the muffins separated where the streusel was in the middle and I ended up with a real mess. I threw out the batter before even baking the last 6.
Thanks for your feedback Donna – sorry you were disappointed
Is it possible to substitute sour cream for greek yogurt?
Hi Samantha – I think you’d be fine doing that swap. The flavors may be a bit different but I think the yogurt would add similar moistness and properties as the sour cream.
I have made these several times but a plant based version, flax egg, dairy free plain yogurt, gf flour and almond flour, half the sugar but used coconut palm sugar. I have added blueberries or apple pieces before the streusel topping. They are a huge hit over here.
Great to know that the substitutions work Denise – thank you!
For the one who said these didn’t turn out: possibly your baking powder was old. I made these and filled 12 average size muffin cups over the top. Baked at 375° f for 20 minutes. Increased baking soda to 1 teaspoon. I did not use a mixer. Included sugar with dry ingredients. I whisked the wet ingredients and then added to the dry with a wooden spoon. They turned out perfect and moist
Thanks Mary!
Delicious! Moist with a wonderful cinnamon flavour. So easy – I used my mixer and after adding the flour mixture, I stopped and mixed by hand so that there was no chance of over mixing. Thanks for a great recipe.
Thanks Nora – great thinking!
Easy to make, delicious with coffee!
My husband is a coffee cake lover and really liked these. It will now be a go to recipe. Thanks for sharing.
You’re welcome Sindy – glad you enjoyed the muffins!
Excelentes, deliciosos!! Muchas gracias.
You’re welcome Bertha!