Sour Cream Coffee Cake Muffins

Step 1

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

Make the Cinnamon Swirl topping

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

Make the Crumb topping

Step 2

Pour in the melted butter and mix it all together, you want a wet sand texture, thick clumps are good.

Add melted butter

Step 3

Set the streusel topping aside while you prepare the cake.

Let topping sit

Step 4

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

Preparing cake mixture

Step 5

Beat the sugar and butter on medium speed together for 2-3 minutes, scrape down the bowl after the first minute then continue mixing.

Mix sugar and butter

Step 6

Add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla in with the second egg.

Add eggs

Step 7

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

Fold dry ingredients 

Step 8

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.

Fold in sour cream

Step 9

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.

Scoop batter into muffin tin

Step 10

Sprinkle the cinnamon sugar evenly between the 12 muffin cavities.

Sprinkle topping 

Step 11

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

Add rest of batter

Step 12

Sprinkle the crumble between the 12 muffins press the crumble into the cake batter. Pressing the crumble into the muffin batter helps it stick, it's crucial! Then BAKE!

Sprinkle crumble and bake

Step 13