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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
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.
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Recipe makes way too much batter, takes much longer than 20 to cook, streusel turns to paste and doesn’t crumble , wasted my time unfortunately.
Sorry you were disappointed Dess.
Can you use brown sugar instead of granulated sugar?
Hi Lynn – In general, yes, you can swap the two sugars but because brown sugar has molasses in it, using that in place of granulated will change the texture and taste.
I really like these muffins. I only had salted butter so I used it but forgot to reduce the salt. It didn’t seem to make any difference. They were still delicious.
Do you have a double chocolate chip muffin recipe? I’ve tried 2 on Pinterest & they were both dry & bitter!
Hi Loretta – We do – it has zucchini in it (to help keep it moist) – https://www.afamilyfeast.com/chocolate-chocolate-chip-zucchini-muffins/
Do you think you could sub 1/2 c of brown sugar and do 1/2 c of granulated sugar?
Hi Heidi – There is no brown sugar in the recipe – did you mean the other way around? In general, yes, you can swap the two sugars but because brown sugar has molasses in it, using that in place of granulated will change the texture and taste.
I am going to try this recipe, since I was given a very large container of sour cream. I am planning on making this in a pan. Which is better *x* or 9×13.
Hi Mary Lou – We haven’t tried making this recipe as a cake in a pan so I can’t say for sure which size is best nor give you any advice without testing it ourselves. You might be interested in this cake recipe as well: https://www.afamilyfeast.com/sour-cream-streusel-coffeecake/
I do suspect that a 9×13 is going to be too big unless you increase the batter amounts. There are some online cake and baking pan size conversion charts that you might find helpful such as this one: https://www.allrecipes.com/article/cake-pan-size-conversions/ – but please note that muffin batter is different/more dense than cupcake batter so you may need to make other adjustments to the information online. Good luck!
Great tasting muffins. I used regular sized muffin tins and made 15. Muffins still overflowed more than I like. I’ll try making 17 or 18 next time. Thank you!!!
Thanks for your feedback Shelli!
Can you use brown sugar instead of regular sugar in the topping and center of muffin?
Just curious-I’ve never seen white sugar used on coffeecakes?
Sure Jacquie – you can try that if you’d like
Great recipe, Ive made these a few times and always turn out great: I got 12 huge muffins but could have made 14 out of the batch: my cooking time was much longer and i have a good oven, total time 30 to 35 min fyi
Great recipe ! highly recommend
Chris O from Regina Sask
Thank you!!
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.