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Sour Cream Coffee Cake Muffins

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These tender, bakery-style muffins have a cinnamon streusel topping and a hint of vanilla. Perfect with a cup of coffee for breakfast or a sweet afternoon treat!

Ingredients

Scale

For the Muffins:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup milk

For the Cinnamon Streusel:

  • â…“ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter, melted

For the Glaze (Optional):

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

1. Preheat & Prep

  1. Preheat oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

2. Make the Streusel Topping

  1. In a small bowl, mix brown sugar, cinnamon, flour, and melted butter until crumbly. Set aside.

3. Prepare the Muffin Batter

  1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  2. In another large bowl, cream together butter and sugar until fluffy.
  3. Add eggs, one at a time, then mix in vanilla extract.
  4. Stir in sour cream and milk, then gradually add the dry ingredients. Mix until just combined (do not overmix).

4. Assemble & Bake

  1. Fill each muffin cup halfway with batter. Sprinkle half of the streusel over the batter.
  2. Add another scoop of batter to each muffin, then top with the remaining streusel.
  3. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let muffins cool for 5 minutes, then transfer to a wire rack.

5. Make the Glaze (Optional)

  1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over cooled muffins and enjoy!

Notes

  • Make It Extra Moist: Use Greek yogurt instead of sour cream.
  • Nutty Twist: Add ½ cup chopped pecans or walnuts to the streusel.
  • Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.

Find it online: https://ukfinda.com/sour-cream-coffee-cake-muffins/