• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Baking Queen logo
  • About
    • Contact
  • All Recipes
    • St. Patricks Day
    • British Recipes
    • Breakfast
    • Dessert
      • Bar
      • Bread
      • Brownie
      • Caramel
      • Cake
      • Chocolate
      • Chocolates/Candy
      • Cheesecake
      • Cookies
      • Cupcakes
      • Custard and Creams
      • Creme Brûlée
      • Crumble & Crisps
      • Lemon
      • Pastry
      • Peanut Butter
      • Pie
      • Pudding
      • Sauces, Frostings & Toppings
      • Scone
      • Tart
      • Tiramisu
    • Appetizers
    • Dinner
      • Beef Recipes
      • Chicken Recipes
      • Pasta
      • Seafood
      • Side Dish
    • Drinks
    • Egg Free
    • Gluten Free
    • Spring Recipes
    • Fall Favorite Recipes
    • Summer Recipes
  • Dessert
    • Cookies
    • Cake
    • Bar
    • Cheesecake
  • Shop
menu icon
go to homepage
  • About
  • All Desserts
  • All Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • All Desserts
    • All Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast » Muffin

    Sour Cream Coffee Cake Muffins

    Published: Aug 10, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    sour cream coffee cake muffins on a wire rack next to a cup of ground cinnamon, glass of milk, knife, white and blue linen, and pan of 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.

    sour cream coffee cake muffins on a wire rack next to a cup of ground cinnamon, glass of milk, knife, white and blue linen, and pan of muffins

    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?

    up close of sour cream coffee cake muffin half eaten on a wire rack

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • More muffin recipes
    • Recipe Card
    • Recipe Ratings & Comments

    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 know this is kind of a pain to create three different components for one muffin recipe, but it's worth it, trust me!!!

    three components to coffee cake muffins in seperate bowls on a grey surface

    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.

    ground cinnamon added to brown sugar in a glass bowl mixed together on a grey surface

    Now for the crumb topping.

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

    crumble dry ingredients in a glass bowl on a grey surface with a white and blue linen

    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.

    melted butter added to crumble dry ingredients in a glass bowl on a grey surface

    Set the streusel topping aside while you prepare the cake.

    crumble mixture in a glass bowl with a yellow spatula on a grey surface

    Now for the dry ingredients.

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

    dry ingredients in a glass bowl on a grey surface with a white and blue linen

    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.

    chunks of butter and sugar in a metal mixing bowl on a grey surface

    You want a light fluffy mixture.

    butter and sugar mixture in a metal bowl on a grey surface

    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.

    egg and vanilla extract added to butter and sugar mixture in a metal bowl on a grey surface

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

    flour addd to wet ingredients for coffee cake in a metal bowl on a grey surface

    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.

    dry ingredients and sour cream mixed into cake batter in a metal bowl on a grey surface
    final mixing of sour cream and dry ingredients into coffee cake batter in a metal bowl on a grey surface

    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.

    coffee cake batter added to a muffin tin and pressed down on a grey surface with a white and blue linen

    Sprinkle the cinnamon sugar evenly between the 12 muffin cavities.

    cinnamon sugar added on top of coffee cake batter in a muffin tin on a grey surface with a white and blue linen

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

    coffee cake batter on top of cinnamon swirl in muffin tin on a grey surface with a blue and white linen

    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!

    coffee cake muffins in a muffin tin before baking on a grey surface with a white and blue linen

    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.

    close up of a coffee cake muffin on a white plate on a grey surface

    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!!!

    half of a coffee cake muffin showing the inside sitting on a wire rack next to more muffins

    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.

    My friend Ari makes the best Morning Glory Muffins!!

    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!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    sour cream coffee cake muffins on a wire rack next to a cup of ground cinnamon, glass of milk, knife, white and blue linen, and pan of muffins

    Sour Cream Coffee Cake Muffins

    ★★★★

    4 from 2 reviews

    Print Recipe
    Pin Recipe

    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.

    • Total Time: 45 minutes
    • Yield: 12 Muffins 1x

    Ingredients

    Units Scale

    Cinnamon Swirl

    • 75 grams (Heaping ⅓ Cup) Light Brown Sugar
    • 1 ½ Teaspoons Ground Cinnamon

    Streusel Topping

    • 94 grams (¾ Cup) All-Purpose Flour
    • 150 grams (¾ Cup) Light Brown Sugar
    • 1 Tablespoon Ground Cinnamon
    • 4 Tablespoons Salted Butter, melted

    Cake

    • 188 grams (1 ½ Cups) All-Purpose/ Plain Flour
    • ½ Teaspoon Baking Soda
    • 1 Teaspoon Baking Powder
    • ½ Teaspoons Salt
    • 4oz (½ Cup) Salted Butter, at room temperature
    • 150 grams (1 Cup) Granulated/ Caster Sugar
    • 2 Large Eggs, at room temperature
    • 2 Teaspoons Pure Vanilla Extract
    • 8oz (1 Cup) Sour Cream, at room temperature

    Instructions

    Cinnamon Swirl

    1. Preheat the oven to 400F/204C and line a muffin tin with liners or spray with non-stick spray. Set aside.
    2. In a small bowl whisk together the brown sugar and cinnamon until fully combined, set aside.

    Streusel Topping

    1. In a medium bowl whisk together the flour, brown sugar, and cinnamon. Pour in 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 aside while you prepare the cake.

    Cake

    1. In a large bowl whisk together the flour, baking soda, baking powder, and salt.
    2. 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 together for 2-3 minutes, scrape down the bowl after the first minute then continue mixing. You want a light fluffy mixture.
    3. 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.
    4. 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.
    5. I like to use a medium cookie scoop to add a little bit of muffin batter to the pan, then use a spoon to flatten it down. You want each cavity 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.  Bake for 5 minutes then reduce the oven temperature to 350F/180C and bake for an additional 15-20 minutes, 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.
    6. 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.

    Equipment

    muffin pan

    Muffin Pan

    Buy Now →
    oxo food scale

    OXO Kitchen Scale

    Buy Now →
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 20
    • Cook Time: 25
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: sour cream coffee cake, coffee cake muffin recipe, mini coffee cake

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes
    « Blueberry Pie
    Pretzel Chocolate Chunk Brown Butter Blondies »

    Reader Interactions

    Comments

      Did you make this recipe? Have a question? Let me know here! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Donna O says

      February 27, 2021 at 1:48 pm

      Extremely moist and easy to do. Big hit and will be earmarked for future!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 27, 2021 at 2:30 pm

        Hi Donna, thanks so much for coming back to star rate and review the recipe. So glad you enjoyed the muffins and will make them again! The best comment to recieve!! Take care. XX Liz

        Reply
    2. Aileen says

      September 28, 2021 at 4:05 pm

      The instructions weren't entirely clear, especially on the last portion regarding how to actually put the three parts together... How full am I supposed to fill them? Am i supposed to just sit the cinnamon sugar on top or mix it in? The muffins came out okay but I think if the recipe instructions weren't so vague it would have been much better.

      ★★★

      Reply
      • Elizabeth Waterson says

        September 28, 2021 at 5:59 pm

        Hi Aileen, thanks for reaching out. I appreciate the feedback, I understand how you were confused on how much to fill so I clarified and updated the recipe to say 1/2 way but the cinnamon sugar you just sprinkle on top like the recipe calls for. I hope the step-by-step photos helped you. Please let me know if you have any other questions. Take care. XX Liz

        Reply
    3. Marcie G Milesky says

      October 13, 2021 at 10:44 am

      I love a good sour cream coffee cake and making it as muffins is a bonus. I added some nuts to the streusel and a little more butter in case the nuts messed up the texture. I found I had so much batter (which is delicious BTW- Yes, I know you are not suppose to eat raw batter but in 73 years it has never made me sick-LOL), that I didn't have much room for the streusel. I kept the left over and will use it on the next batch. Ii was actually concerned you used jumbo muffin tins but the picture looked like regular muffin/ cupcake pans. Are they? Mine took the extra 5 minutes. Waiting for them to cool. I know they will be delicious after tasting that batter!!!

      Reply

    Primary Sidebar

    sour cream coffee cake muffins on a wire rack next to a cup of ground cinnamon, glass of milk, knife, white and blue linen, and pan of muffins
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

    Popular

    • easter cake decorated with jelly beans on a white plate on a light surface with a checkered linen
      Easter Cake
    • key lime curd in a small white bowl on a light surface with cut up key limes
      Key Lime Curd
    • Cheesecake stuffed strawberries arranged on a plate.
      Cheesecake Stuffed Strawberries
    • lemon creme brulee wtih berries and a lemon twirl on a white surface with a blue linen
      Lemon Creme Brûlée
    • Carrot Pineapple Banana Loaf Cake
    • close up of roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen
      Roasted Carrots
    • close up of lemon cheesecake with raspberry coulis dripping down on a black plate on a marble surface
      Lemon Cheesecake
    • slices of lemon loaf cake on a white speckled plate on top of a blue stripped linen on a light pink surface
      Easy Lemon Loaf Cake
    • up close of cauliflower cheese on a plate on a larger plate on a light grey surface
      Cauliflower Cheese
    • close up of lemon crumb bars on a wire rack on a light pink surface
      Lemon Crumb Bars
    • lemon crinkle cookie against a stack of cookies
      Lemon Crinkle Cookies
    • half eaten lemon poppy seed muffin in a white bowl
      Lemon Poppy Seed Muffins

    Featured

    featured in confessions of a baking queen

    Footer

    sour cream coffee cake muffins on a wire rack next to a cup of ground cinnamon, glass of milk, knife, white and blue linen, and pan of muffins

    Join the CBQ Community

    • Sign Up! for emails and updates
    • Join our Community on Social Media
    • Instagram, Facebook & Pinterest

    Check Out Google Web Stories

    About

    • Privacy Policy
    • About Elizabeth
    • Contact

    Resources

    • The Best Baking Tools
    • Recipes with Video
    • Cheesecake Recipes
    • Brownie Recipes
    • Cake Recipes
    • Shop My Favorite Products & Tools

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Confessions of a Baking Queen.

    Copyright © 2023 Confessions of a Baking Queen

    284 shares