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Sour Cream Coffee Cake Muffins

Moist sour cream coffee cake muffins with a crunchy streusel topping. Perfect for snack, brunch or breakfast on the go!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Muffin
Servings: 7 muffins



  • 2 Tbsp granulated sugar
  • 2 Tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2/3 C all purpose flour
  • 1/4 C unsalted butter melted


  • 2 Tbsp brown sugar
  • 1/2 tsp cinnamon


  • 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


  • 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.


An original recipe from Baked by Rachel