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Sour Cream Coffee Cake Muffins

Moist Sour Cream Coffee Cake Muffins for Cozy Mornings

Delight in these Moist Sour Cream Coffee Cake Muffins, bursting with flavor and perfect for breakfast or a cozy snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can swap with whole wheat flour for a healthier option.
  • 1.5 cups Granulated Sugar Brown sugar can be used for richer flavor.
  • 1 tablespoon Baking Powder Essential for fluffy texture.
  • 0.5 teaspoon Baking Soda Works alongside baking powder; don't skip.
  • 0.25 teaspoon Salt Enhances overall flavor.
  • 0.67 cups Unsalted Butter Can be replaced with vegetable oil for dairy-free.
  • 0.33 cups Vegetable Oil Olive oil can be used for different flavor.
  • 2 large Eggs Provides binding and richness.
  • 1 cup Sour Cream Greek yogurt works as a substitute.
  • 2 teaspoons Vanilla Extract Fresh vanilla bean elevates the taste.
For the Cinnamon Streusel Topping
  • 0.33 cups All-Purpose Flour Creates base for streusel.
  • 0.5 cups Granulated Sugar Brown sugar can deepen the taste.
  • 1 teaspoon Ground Cinnamon Consider adding nutmeg for warmth.
  • 0.25 cups Unsalted Butter Use cold for perfect crumbles.

Equipment

  • Muffin Tin
  • mixing bowls
  • Stand Mixer
  • whisk

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, combine 1/3 cup of flour, 1/2 cup of sugar, 1 teaspoon cinnamon, and 1/4 cup of cold butter for the streusel topping.
  3. Whisk together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt in another bowl.
  4. In a stand mixer, cream together 2/3 cup of butter and 1 cup of sugar until light and fluffy, then add the eggs one at a time.
  5. Add in 1 cup of sour cream and 2 teaspoons of vanilla, blending until smooth. Gradually combine with the dry ingredients.
  6. Fill each muffin liner about one-third full, add a tablespoon of streusel, top with more batter, and finish with more streusel.
  7. Bake in the preheated oven for 15-20 minutes until golden brown and a toothpick comes out clean.
  8. Cool the muffins on a wire rack for about 5-10 minutes before transferring them to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days; refrigerate for up to 1 week; or freeze for up to 3 months.

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