Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins are buttery, soft, and full of flavor This soft and moist muffin has a cinnamon swirl and is topped with a thick streusel crumble topping. Step-by-step photos show you how to bake this delicious coffee cake muffin recipe.

These muffins were inspired by my Sour Cream Coffee Cake Recipe. That recipe was inspired by the coffee cake my sisters and I used to share when our parents took us to the coffee shop every weekend growing up. It brings back such happy memories. We fell in love with the coffee cake, my five-year-old nephew told me the cake was "fire" it still kills me thinking about it, he's such a cutie.

Using sour cream in a cake recipe makes it super moist. And I am not shy about wanting moist cake!!!

Anyways, it was only a matter of time until we made the coffee cake into muffins because who doesn't love having their own dedicated handheld coffee cake?

Ingredients

For this coffee cake muffin recipe you will need:

• Brown Sugar. We'll use this for both the streusel and the cinnamon swirl. I generally use light brown sugar but you could use dark brown sugar too.
• Ground Cinnamon. This ingredient we will also use this for both the streusel and the cinnamon swirl.
• All-Purpose Flour. Also known as plain flour, this is used for the crumble topping and the cake. Make sure to measure your flour properly, I include weight measurements because it is the most accurate you can get. Scooping into a cup measurement gives various different amounts of flour. If you are going to use cups then make sure to use a fork to fluff your flour then use a spoon to scoop it into the cup and use a knife to scrape the excess off the top of the cup.
• Butter. For the streusel topping, you can use melted butter but for the cake, we need to cream the butter and sugar so you'll need room temperature butter. To get butter to room temperature quickly I chop the butter into cubes and let it sit on the counter for half an hour or so, depending on the time of the year and the temperature outside.
• Chemical leavening agents. We use both baking soda and baking powder. Too much baking powder can make recipes have a metallic taste.
• Salt. Don't skip it!!
• Sugar. You'll just need good old granulated sugar also known as caster sugar.
• Eggs. You'll need large ones. Make sure they are at room temperature so they will evenly combine with the rest of the cake ingredients. To get eggs at room temperature quickly place the eggs in a bowl of warm water for 5-10 minutes before using.
• Pure Vanilla Extract. Use the real stuff for great flavor.
• Sour Cream. The star of the cake. This helps provide such a delicious, delicate, tender crumb. Make sure you let it sit out for about an hour or so to come to room temperature. I know this sounds tedious but it really does make a difference when the ingredients combine. I love baking with sour cream check out my sour cream pound cake recipe next!

I know this is kind of a pain to create three different components for one muffin recipe, but it's worth it, trust me!!! Next time, try my cinnamon muffins recipe or coffee cake cookies.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

First things first preheat the oven to 400F/204C. You will start with a higher oven temperature to encourage the muffins to rise quickly, then you'll reduce the oven temperature after about five minutes or so. Don't open the oven door when you reduce the temperature. Now prepare the muffin tin. Grease muffin pan cavities or line with cupcake liners.

In a small bowl mix together the ground cinnamon and sugar for the cinnamon swirl.

Now for the crumb topping.

In a medium bowl whisk together the flour, brown sugar, and cinnamon until fully combined.

Pour in the melted butter and use a spatula to mix it all together to moisten everything, this will take a couple of minutes, you want a wet sand texture, thick clumps are good.

Set the streusel topping aside while you prepare the cake.

Now for the dry ingredients.

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the sugar and butter on medium speed together for 2-3 minutes, scrape down the bowl after the first minute then continue mixing.

You want a light fluffy mixture.

Add the eggs, one at a time, scraping down the bowl after each addition and making sure the egg is fully combined, there should be no trace of egg yolk. Add the vanilla in with the second egg.

Gently fold in ⅓ of the dry ingredients until just almost combined.

Then gently fold in ½ of the sour cream until just combined, then repeat with ⅓ of the dry, the rest of the sour cream, and finish with the remaining flour. Do not over mix.

I like to use a medium cookie scoop to add a little bit of muffin batter to the muffin tin, then use a spoon to flatten it down. You want it to be about ½ way full.

Sprinkle the cinnamon sugar evenly between the 12 muffin cavities.

Use a muffin scoop to distribute the rest of the batter, again using a spoon to gently press down into an even layer.

Sprinkle the crumble between the 12 muffins and make sure to gently press the crumble into the cake batter. Pressing the crumble into the muffin batter helps it stick, it's crucial!

Bake for 5 minutes then reduce the oven temperature to 350F/180C and bake for an additional 15-20 minutes. Do not open the oven door when you reduce the temperature, doing so will cause the muffins to collapse. To check in the muffins are done insert a toothpick into the center of the cake, moist crumbs are okay but if there is any wet batter the muffins will need to cook longer.

Let the muffins cool on a wire rack for at least 20 minutes before attempting to remove from the pan. Best served the day they'are made but leftovers will last in an airtight container for up to 3 days.

There you have it, my Sour Cream Coffee Cake Muffins!!! Don't miss my blueberry coffee cake next!

How to freeze

Once the muffins have cooled completely place them in a freezer safe container. I like to let the muffins flash freeze, I place them on a tray in the freezer for an hour or two then place them in a freezer safe plastic bag. Letting the muffins flash freeze means they will not freeze stuck together, so you can easily take one out at a time.

You can place the muffin in the fridge overnight to thaw or place it on the counter at room temperature for about an hour or so.

More muffin recipes

A not so over the top muffin, these rhubarb muffins, are not too sweet but a lovely breakfast treat.

I always love an excuse to have chocolate for breakfast, you can't go wrong with my chocolate chip muffin recipe.

Classic lemon poppyseed muffins are always a favorite at my house.

Apple Muffins with a Maple Glaze are like a Costco copy cat! So delicious!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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