Sour Cream Coffee Cake Muffins are irresistibly moist and flavorful, all thanks to the addition of sour cream in the batter. These delicious muffins feature a sweet cinnamon streusel sprinkled on top, making them the perfect treat for breakfast, brunch, or a snack!
Jump to RecipeI absolutely love making these sour cream coffee cake muffins ahead of time for holiday brunch gatherings. They’re always a hit with family and friends, and having them ready to go takes so much stress out of hosting. Plus, they’re the perfect grab-and-go breakfast with a hot cup of coffee on busy mornings.
There’s just something so comforting about their soft, moist texture and that sweet cinnamon streusel—it feels like a little indulgent treat to start the day! Another great muffin for breakfast is my easy blueberry muffins, loaded with juicy blueberries!
There’s nothing quite like the smell of warm coffee cake in the morning, especially when it’s transformed into perfectly portioned muffins. These Sour Cream Coffee Cake Muffins combine a moist, tender crumb with a buttery cinnamon streusel topping, making them the ultimate treat for breakfast, brunch, or a cozy afternoon snack.
Whether you’re hosting a gathering or simply craving something sweet with your morning coffee, these muffins are easy to whip up and impossible to resist. Let’s dive into this delightful recipe!
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Ingredients
For the Batter
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 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
For the Streusel
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set it aside. - Make the Streusel:
In a medium bowl, whisk together the flour, sugar, and cinnamon. Using a fork or a pastry cutter, work the butter into the mixture until crumbly. Set the streusel aside for later. - Mix the Dry Ingredients for the Batter:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. - Cream the Wet Ingredients:
In the bowl of a stand mixer, beat the softened butter, oil, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. - Combine the Batter:
With the mixer on low, slowly incorporate the sour cream and vanilla. Gradually add the dry ingredients, mixing just until combined. Avoid overmixing to keep the batter light and airy. Give the mixture one final stir by hand to ensure everything is evenly blended. - Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel generously over the top of each muffin. - Bake to Perfection:
Bake for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Cool and Enjoy:
Remove the muffins from the tin and let them cool on a wire rack. Serve warm or at room temperature with your favorite coffee or tea.
Why Sour Cream?
The sour cream in this recipe is the secret to these muffins’ incredibly moist and tender texture. Its acidity reacts with the baking soda, creating a soft crumb and enhancing the flavor. Paired with the buttery streusel, it’s a match made in muffin heaven.
Tips for Success
- Don’t Overmix: Overmixing can lead to dense muffins. Mix the batter just until the ingredients are combined.
- Customize the Streusel: Add chopped nuts or a pinch of nutmeg for extra flavor and texture.
- Storage: Store these muffins in an airtight container for up to three days at room temperature or freeze for longer storage.
Wrap-Up
These Sour Cream Coffee Cake Muffins are perfect for any occasion. Whether you’re sharing them with friends or savoring one with your morning brew, their combination of buttery streusel and soft, flavorful crumb is sure to brighten your day.
Bake a batch, and let the aroma fill your kitchen—you won’t be able to resist!
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The Ultimate Pumpkin Bread Recipe with Cinnamon Sugar Topping
Easy Blueberry Muffin Recipe Starbucks Copycat
Sour Cream Coffee Cake Muffins
Ingredients
- For the Batter
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 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
- For the Streusel
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter cut into 1/2-inch pieces
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set it aside.
- Mix the Dry Ingredients for the Batter:
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- Cream the Wet Ingredients:
- In the bowl of a stand mixer, beat the softened butter, oil, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- With the mixer on low, slowly incorporate the sour cream and vanilla. Gradually add the dry ingredients, mixing just until combined. Avoid overmixing to keep the batter light and airy. Give the mixture one final stir by hand to ensure everything is evenly blended.
- Make the Streusel:
- In a medium bowl, whisk together the flour, sugar, and cinnamon. Using a fork or a pastry cutter, work the butter into the mixture until crumbly.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel generously over the top of each muffin.
- Bake for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Serve warm or at room temperature with your favorite coffee or tea.
Notes
- Don’t Overmix: Overmixing can lead to dense muffins. Mix the batter just until the ingredients are combined.
- Customize the Streusel: Add chopped nuts or a pinch of nutmeg for extra flavor and texture.
- Storage: Store these muffins in an airtight container for up to three days at room temperature or freeze for longer storage.
