Sour Cream Coffee Cake Muffins

Published by Ilyas, Date :

April 8, 2025

Indulge in the irresistible charm of Sour Cream Coffee Cake Muffins—soft, moist, and topped with a buttery cinnamon streusel that adds the perfect crunch. These bakery-style muffins are easy to make, using simple pantry staples, and are ideal for breakfast, brunch, or as a sweet snack paired with your favorite coffee or tea. With their tender crumb and delightful topping, these muffins are sure to become a family favorite.

Why You’ll Love This Recipe

Super Moist & Tender: The addition of sour cream ensures these muffins stay soft and delicious, even days after baking.
Cinnamon Streusel Topping: A sweet, crumbly topping adds texture and flavor, making each bite a delightful experience.
Versatile: Perfect for any occasion—whether you’re hosting brunch, packing a lunchbox treat, or simply craving something sweet.
Easy to Make: No mixer required! Just mix, scoop, and bake for a quick and satisfying treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Unsalted butter (melted)
Eggs
Sour cream
Vanilla extract

For the Cinnamon Streusel:

Brown sugar
All-purpose flour
Cinnamon
Unsalted butter (cold, cubed)

Optional Glaze (For Extra Sweetness):

Powdered sugar
Milk
Vanilla extract

Step-by-Step Instructions

Step 1: Make the Cinnamon Streusel

Start by preparing the streusel topping. In a medium bowl, combine brown sugar, all-purpose flour, and ground cinnamon. Add cold, cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Pro Tip: Keep the butter cold for a flakier, more crumbly streusel. If the butter is too soft, the topping may melt into the batter instead of staying crisp.

Step 2: Preheat Oven and Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking. Proper preparation ensures easy removal and even baking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Whisking ensures the leavening agents and salt are evenly distributed throughout the batter, which helps create a consistent texture.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk together granulated sugar, melted butter, eggs, sour cream, and vanilla extract until smooth. The sour cream not only adds moisture but also gives the muffins a rich, slightly tangy flavor that complements the sweet streusel topping.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Overmixing can lead to dense muffins, so stop mixing as soon as the batter comes together. The batter will be thick, which helps the streusel topping stay on top without sinking.

Step 6: Fill Muffin Cups and Add Streusel

Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle a generous amount of the cinnamon streusel over the tops of the muffins. Be careful not to press the streusel into the batter—just sprinkle it lightly for the best results.

Pro Tip: For bakery-style domed muffins, fill the cups nearly to the top and bake at 375°F (190°C) for the first 5 minutes, then reduce the temperature to 350°F (175°C) for the remaining baking time.

Step 7: Bake

Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking, as this can dry out the muffins. If the streusel starts to brown too quickly, loosely cover the muffin tin with aluminum foil during the last few minutes of baking.

Step 8: Cool and Glaze (Optional)

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. If desired, prepare a simple glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled muffins for an extra touch of sweetness.

Servings and Timing

Servings: 12 muffins
Prep Time: 10 minutes
Bake Time: 18-22 minutes
Total Time: 30-35 minutes

Variations to Try

Nutty Streusel: Add chopped pecans or walnuts to the streusel for added crunch and nuttiness.
Chocolate Chip Version: Stir in mini chocolate chips into the batter for a decadent twist.
Healthier Option: Substitute Greek yogurt for sour cream to reduce fat while maintaining moisture.
Extra Cinnamon Flavor: Swirl a teaspoon of cinnamon sugar into the batter before adding the streusel for an extra burst of spice.
Fruit-Filled Muffins: Fold in fresh blueberries or diced apples for a fruity variation.

Storage & Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezing: Freeze the muffins for up to 3 months. Wrap them individually in plastic wrap or place them in a freezer-safe bag. Thaw at room temperature before serving.
Reheating: Warm individual muffins in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.

Frequently Asked Questions

Can I use yogurt instead of sour cream?
Yes! Greek yogurt works well as a substitute and provides similar moisture and tanginess.

How do I keep the streusel from sinking?
Ensure the batter is thick and avoid pressing the streusel down. Simply sprinkle it lightly on top for the best results.

Can I make mini muffins?
Absolutely! Bake at 350°F (175°C) for 10-12 minutes, or until a toothpick comes out clean. Mini muffins are perfect for portion control or kids’ snacks.

What’s the best way to get a bakery-style dome?
Fill the muffin cups nearly to the top and bake at 375°F (190°C) for the first 5 minutes, then reduce the temperature to 350°F (175°C) for the remainder of the baking time.

Can I make these ahead of time?
Yes! These muffins stay fresh for several days, and you can freeze them for longer storage.

How do I prevent dry muffins?
Don’t overmix the batter—mix just until combined. Overmixing develops gluten, which can make the muffins tough and dry.

Can I make this as a coffee cake instead?
Yes! Pour the batter into a greased 9-inch cake pan and bake for 30-35 minutes, or until a toothpick comes out clean. Top with streusel before baking.

What’s the best way to glaze them?
Prepare a simple glaze by whisking together powdered sugar, milk, and vanilla extract. Drizzle it over the cooled muffins for a beautiful finish.

Can I add fruit to the batter?
Yes! Blueberries, diced apples, or even raspberries pair beautifully with the cinnamon streusel.

Are these muffins overly sweet?
They have a balanced level of sweetness, but if you prefer less sugar, you can reduce the granulated sugar in the batter by ¼ cup.

Conclusion

Sour Cream Coffee Cake Muffins are a delightful combination of soft, moist cake and crunchy cinnamon streusel, making them the ultimate treat for any occasion. Whether enjoyed warm from the oven, drizzled with a sweet glaze, or packed as a grab-and-go snack, these muffins are sure to impress. With endless variations and easy preparation, this recipe is a must-try for anyone who loves homemade baked goods. So gather your ingredients, preheat your oven, and treat yourself to the comforting flavors of these irresistible muffins today!

Chicken Recipes