Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins are soft, moist, and topped with a buttery cinnamon streusel that gives them the perfect crunchy topping. These bakery-style muffins are easy to make and ideal for breakfast, brunch, or a sweet snack with coffee.

Why You’ll Love This Recipe

• Super Moist & Tender – Thanks to the sour cream, these muffins stay soft and delicious.
• Cinnamon Streusel Topping – A sweet, crumbly topping that adds texture and flavor.
• Perfect for Any Occasion – Great for breakfast, brunch, or a grab-and-go treat.
• Easy to Make – No mixer required, just simple pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Unsalted butter (melted)
• Eggs
• Sour cream
• Vanilla extract

For the Cinnamon Streusel:

• Brown sugar
• All-purpose flour
• Cinnamon
• Unsalted butter (cold, cubed)

Optional Glaze (For Extra Sweetness):

• Powdered sugar
• Milk
• Vanilla extract

Directions

Make the Streusel:

1. Mix Dry Ingredients – In a bowl, combine brown sugar, flour, and cinnamon.
2. Cut in Butter – Add cubed butter and use a fork or hands to mix until crumbly.

Make the Muffins:

3. Preheat Oven – Set to 350°F (175°C). Line a muffin tin with paper liners.
4. Mix Dry Ingredients – In a bowl, whisk flour, baking powder, baking soda, and salt.
5. Mix Wet Ingredients – In another bowl, whisk sugar, melted butter, eggs, sour cream, and vanilla.
6. Combine – Gradually mix dry ingredients into the wet ingredients until just combined.
7. Fill Muffin Cups – Spoon batter into liners, filling about ¾ full. Sprinkle streusel on top.
8. Bake – Bake for 18-22 minutes, or until a toothpick comes out clean.
9. Cool & Glaze (Optional) – Let cool, then drizzle with vanilla glaze if desired.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Bake Time: 18-22 minutes
• Total Time: 30-35 minutes

Variations

• Nutty Streusel – Add chopped pecans or walnuts to the topping.
• Chocolate Chip Version – Stir in mini chocolate chips for extra sweetness.
• Healthier Option – Use Greek yogurt instead of sour cream.
• Extra Cinnamon Flavor – Swirl a little cinnamon sugar into the batter.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for 3 days or in the fridge for 5 days.
• Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.

FAQs

Can I use yogurt instead of sour cream?

Yes! Greek yogurt works well as a substitute.

How do I keep the streusel from sinking?

Make sure the batter is thick and don’t press the streusel down—just sprinkle it on top.

Can I make mini muffins?

Yes! Bake at 350°F (175°C) for 10-12 minutes.

What’s the best way to get a bakery-style dome?

Fill the muffin cups nearly to the top and bake at 375°F (190°C) for the first 5 minutes, then reduce to 350°F (175°C).

Can I make these ahead of time?

Yes! They stay fresh for a few days, and you can freeze them for later.

How do I prevent dry muffins?

Don’t overmix the batter—mix just until combined.

Can I make this as a coffee cake instead?

Yes! Bake in a 9-inch cake pan for 30-35 minutes.

What’s the best way to glaze them?

Drizzle a simple glaze made with powdered sugar, vanilla, and milk over the cooled muffins.

Can I add fruit to the batter?

Yes! Blueberries or diced apples pair well with the cinnamon streusel.

Are these muffins overly sweet?

They have just the right balance of sweetness, but you can reduce the sugar slightly if preferred.

Conclusion

Sour Cream Coffee Cake Muffins are a delightful mix of soft, moist cake and crunchy cinnamon streusel, making them the perfect treat to enjoy with your morning coffee or tea. Whether you serve them fresh out of the oven or save some for later, these muffins are sure to be a hit. Try them today and enjoy every delicious bite!

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