sour cream coffee cake muffins

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We all need more muffins in our lives. Right? Right.

Sour Cream Coffee Cake Muffins this recipe

If you’ve been paying attention, you’ve probably noticed that I haven’t been posting quite as often in the last few weeks. It’s a little overwhelming sometimes to balance all the back end work on the website with managing social media – and on top of that, testing and photographing new recipes. So for now, I think I’m going to stick to two recipes each week, at least until I get caught up on some website/office tasks.

Sour Cream Coffee Cake Muffins

I’m also feeling a little lack of recipe-creation-inspiration, so I hope that cutting back on the amount of recipes I’m doing each week will sort of take some pressure off of my brain and I’ll be able to work back up to three per week! As always, thanks for being here and reading and making these recipes! You guys are why I do what I do! Well, that and I love food ☺️.

Anyways, on with the recipe! It took me a solid few tries to get these muffins right. I’ve included some important things to note about these muffins below, with photos (yay!) – all these notes will, of course, be in the recipe at the end of this post as well!

So, first things first – when preparing the wet ingredients, it’s important to have your eggs (and your sour cream) at room temperature. Otherwise, when you try to cream the softened butter with the eggs, you’re going to get a very strange lumpy mass – as seen in the bowl on the right, below. The bowl on the left is what we’re going for!

Sour Cream Coffee Cake Muffins

Your batter will be a little on the thick side – that’s what we’re looking for with these muffins!

Sour Cream Coffee Cake Muffins

I bet you’re wondering what makes these muffins “coffee cake” muffins – it’s a combination of the crumbly streusel topping and the cinnamon sugar ribbon that runs through the middle! So, first you’ll fill your muffin cups halfway with batter, then you’ll add a generous tablespoon of the cinnamon sugar mixture on top, then fill the muffin cups the rest of the way with batter.

Sour Cream Coffee Cake Muffins

Finally, they’re topped off with that cinnamon sugar streusel mixture – don’t be afraid to be heavy handed with this! I could have sprinkled on even more of the topping than I did.

Sour Cream Coffee Cake Muffins

Don’t be freaked out by the inclusion of sour cream in these muffins – it doesn’t make them sour at all. It’s just there to give added moisture and yummy-ness. Yes, the professional term is yummy-ness, in case you were wondering.

I think I have the perfect afternoon lined up for you – whip up a batch of these Sour Cream Coffee Cake Muffins, pour yourself a cup of coffee, slather some butter on a warm muffin, and kick back – you’ve earned it!

Sour Cream Coffee Cake Muffins

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Sour Cream Coffee Cake Muffins

These muffins have lots of cinnamon and sugar to give the that delicious coffee cake flavor! The addition of sour cream keeps them super moist and delicious!
4.8 from 10 votes
Print Pin Rate
Course: Breakfast
Cuisine: Dessert
Keyword: Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 9 muffins
Calories: 325kcal
Author: Stephanie Simmons

Ingredients

  • FOR THE CINNAMON SUGAR FILLING
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 3 tbsp granulated sugar
  • 1/4 tsp cinnamon
  • pinch of nutmeg
  • FOR THE STREUSEL TOPPING
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 tbsp cold butter
  • FOR THE MUFFINS
  • 1 cup flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 tbsp softened butter
  • 1 egg + 1 egg yolk - AT ROOM TEMPERATURE
  • 2/3 cup sour cream - AT ROOM TEMPERATURE
  • 1/2 tsp vanilla

Instructions

  • Prep: Preheat the oven to 425 degrees. Line a muffin tin with 9 muffin papers and set aside (see note at the end of recipe). 
    In a small bowl, whisk together the cinnamon sugar filling ingredients - the flour, sugars, and spices. Set aside. In a medium bowl, whisk together all the streusel topping ingredients EXCEPT the butter - so that's the flour, brown sugar, and spices. Cut the cold butter into cubes and cut the butter into the mixture using two forks or a pastry cutter until you have lots of different size lumps - some large and some smaller. Set aside. 
  • Make the muffin batter: In a medium bowl, whisk together the dry muffin ingredients - the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large mixing bowl, use an electric mixer to cream the softened (not melted) butter with the ROOM TEMPERATURE egg and egg yolk. If the eggs aren't at room temperature the mixture will curdle and your muffins won't turn out right. Slowly add the room temperature sour cream, mixing to combine. Add the vanilla and give it one last quick mix. 
    Add half the dry ingredients into the bowl with the wet ingredients, and mix until just combined. Repeat with the remaining half of the dry ingredients and mix, scraping the sides of the bowl with a spatula, until all the dry bits are evenly mixed in. The batter will be thick. 
  • Assemble: Use half of the batter to fill each muffin paper halfway. (I eyeballed this by taking my spatula to evenly spread the batter in my mixing bowl and then sort of cutting a line down the middle to divide the batter. You can also use a kitchen scale to divide it evenly if you have one!)
    Spoon a generous tablespoon of the filling mixture (this is the one WITHOUT the butter) over the top of each half-filled cup of batter. Add the remaining batter on top of each muffin cup. Top each cup of batter with a generous spoonful of the streusel mixture. 
  • Bake: Bake the muffins at 425 degrees for 5 minutes. Then, without removing the muffins from the oven, turn the temperature down to 350 and bake for 18-22 more minutes. The muffins should be golden brown and a toothpick inserted in the center will come out clean. Serve warm!
  • Store: Store muffins in an airtight container at room temperature for up to 3 days. The streusel will lose some of it's crunch after the first day. 

Notes

NOTE: When I made these muffins, I only got 9 muffins but I have a 12-pan muffin tin. I recommend adding water to one row of three cups - this will help the muffins bake evenly since you're not filling every space in the pan with muffin batter. 

Nutrition

Calories: 325kcal

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Comments

  1. Milly says

    4 stars
    I just made this recipe. The muffins are lovely so I’m not at all critical of that. The problem is that, not only does this recipe make only nine muffins, but there is a lot of both the filling and the topping left over, even using generous tablespoons. I wish that you would tweak the recipe so that it makes 12 muffins. I think that there is enough topping for 3 more in the recipe as is.

    Reply

  2. Holly says

    4 stars
    I now realize all of the ratings were from people who had not made the recipe. These muffins were good, but I don’t think I will make them again. Too time consuming for the results. Just sour cream coffee cake in the future. A few thoughts on the recipe itself. It made lots of extra filling and topping. And, after 18 minutes at 350 the muffins were slightly burned.

    Reply

  5. Mary says

    These seriously sounds heavenly! I cannot wait to try! My 13 year old son loves baking, so I think this needs to be our next experiment. Yum!

    Reply

  8. Heather says

    5 stars
    Omg! Coffee cake is one of my favorite things in the whole wide world. Actually, whenever I was sick as a kid, I would request it and eat it for breakfast, lunch and dinner! Haha! I love the idea to make it into muffins. Now I can get my coffee cake fix on the go 🙂

    Reply

  16. Diana says

    I love coffee cakes, but baking coffe cake muffins is a genius idea! I must try these muffins as they look sooo delicious!

    Reply