Sour Cream Coffee Cake Muffins
ShareMoist sour cream coffee cake muffins with a crunchy streusel topping. Perfect for snack, brunch or breakfast on the go!
Yesterday I realized that in just a few short weeks… two weeks to be exact, we’ll have a full hour more of daylight time. Yay! I’m super excited about that. Not only are more daylight hours a good thing, it also means Spring is on the horizon. Even if we’re buried under snow until June, which hopefully doesn’t really happen, it’ll still be sunny! But, isn’t it weird that daylight savings is technically starting and not ending? I always thought it was the other way around. Either way, I’m happy.
I’m probably behind the times on this, but we just watched Planes: Fire and Rescue over the weekend. Super cute. I think I enjoyed it even more than Cars and definitely so much better than the second of the series. Have you seen any good kids movies lately?
It’s officially school vacation week here, which means constant requests for snacks, drinks and fun things to do or watch. Whether you’re on vacation or not, these sour cream coffee cake muffins definitely need to be part of your plans! I know they will be here! They were gobbled up when I first made them so, it’s a safe bet they’ll become a new family favorite!
Moist coffee cake muffins with a surprise cinnamon-brown sugar layer and crunchy streusel topping. A perfect addition to breakfast, brunch or snack time!
Be sure to add these coffee cake muffins to your baking plans!
Sour Cream Coffee Cake Muffins
Ingredients
Topping:
- 2 Tbsp granulated sugar
- 2 Tbsp brown sugar
- 1/4 tsp cinnamon
- 2/3 C all purpose flour
- 1/4 C unsalted butter melted
Filling:
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
Batter:
- 1/4 C unsalted butter softened
- 1/2 C granulated sugar
- 2 Tbsp brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 C all purpose flour
- 1/2 C sour cream
Instructions
- Preheat oven to 350°F. Line a muffin pan with 7 grease-proof liners.
- In a medium bowl, combine streusel topping ingredients, blending together until combined and only pea size chunks remain.
- In a small bowl, combine brown sugar and cinnamon to create the filling.
- In the bowl of a stand mixer, or large bowl, beat butter until smooth. Cream together butter and sugars, followed by egg and vanilla. Mix until combined. Scrape sides of bowl as needed. Add the cinnamon, salt, baking powder, baking soda and half of the flour, mixing until combined. Add sour cream, followed by remaining flour. Continue mixing only until no streaks remain and batter is well combined.
- Add 1 medium scoop, or roughly 1/3 full, to each liner. Sprinkle cinnamon-brown sugar mixture onto the center of each scoop of batter. Add an additional medium scoop to each liner, or 2/3 full. Top off with a general spoonful of streusel topping.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes before removing to a wire rack to cool completely.
Notes
This post contains affiliate links.
Mmm those sound wonderful! I just love coffee cake, this variation looks terrific :)
Thanks June!
Yay for longer days!! I cannot wait!! I need these coffee cake muffins this morning..totally struggling and need a pick-me-up in the form of lots of streusel and muffins!
So ready for longer days!
These look great! I can’t wait for the longer days. The small coffee shop down the street from me has a sign up that counts down the days to spring. Although, it’s half buried in snow, so that’s the irony!
Haha at least they’re being positive! ;)
I am looking forward to longer days! Just wish they could come with a guaranteed sunshine! These muffins look fabulous! Perfect to go with my afternoon latte!
Yes – sunshine is a must! But I’ll settle for longer days to start ;)
Wow! I can’t believe the time change is coming that quickly. Excited for longer days, NOT excited to lose an hour of sleep :) My morning will be much better with these muffins though!
It’s a trade-off I’m okay with! Itching for Spring!
Looking forward to making these.
A beautiful, moist cake that I know that I’ll like judging by the ingredients list & I do love a crumb topping.
Many thanks for a superb recipe, much appreciated.
Regards,
Odelle Smith. (U.K.)
Thanks Odelle! I hope you enjoy the muffins :)
I just made your banana struesel muffins and they were awesome. I know these will be too. I gotta try these
So glad you enjoyed them!! I agree, now you need to try these! :)
Sign me up for a batch of these! And thank goodness for longer, sunnier days ahead!
Agreed! And wish I could give you some!
I just made these for breakfast because we are snowed in. It is possibly the best tasting and greatest muffin texture I’ve had in forever! OMG, so yummi. Don’t tell anyone, but the three of us ate all seven muffins :-)
So glad everyone enjoyed them! :)
These look beyond amazing! i am a huge fan of coffee cake and I love these muffins :)
Thanks so much!
These muffins were delicious. I substituted half the sour cream with 2% cottage cheese. The muffins were moist and light and the crumb topping had a nice crunch. I’ll make these again.
So glad you enjoyed them, Laura!