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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!
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