• Prep Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 12

Sour Cream Coffee Cake Muffins

  • Recipe Submitted by on

 Ingredients List

  • Muffins
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Topping
  • 3/4 cup packed light-brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces


Heat your oven to 350 degrees. Spray 12-cup muffin tin with non-stick cooking spray and set aside.
First, prepare the streusel topping by combining the brown sugar, flour, and salt in a medium bowl. Stir gently. Add the chilled butter and using a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs. Or sometimes it’s easier to just use your fingers. Then pop in the refrigerator until ready to use.
To a small bowl, add the flour, baking powder, and baking soda; and whisk until incorporated. Then set aside until ready to use.
In a large bowl of an electric mixer using the paddle attachment, beat the butter, sour cream, granulated sugar and vanilla on medium-speed until light and fluffy. Then beat in the eggs, one at a time, until thoroughly incorporated. Turn your mixer to low, and slowly add the flour mixture until incorporated and smooth.
Divide the batter among prepared muffin cups (filling to 3/4 full). Top generously with the streusel mixture and bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
If you would like to add a simple drizzle; combine confectioners sugar and milk and mix until you get the consistency desired. Drizzle over cooled muffins.

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