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Sour Cream Coffee Cake Muffins

Moist Sour Cream Coffee Cake Muffins with Crunchy Streusel

These Sour Cream Coffee Cake Muffins are incredibly moist and topped with a crunchy streusel, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour
  • 1 cup Granulated Sugar Adds sweetness
  • 1 tablespoon Baking Powder Leavening agent
  • 1 teaspoon Baking Soda Collaborates with sour cream for lift
  • 1 teaspoon Salt Enhances flavor
  • 1/2 cup Unsalted Butter Ensure room temperature
  • 1/4 cup Vegetable/Canola Oil Substitute with applesauce for lighter option
  • 2 large Eggs Essential for great texture
  • 1 cup Sour Cream Star ingredient for moisture
  • 1 teaspoon Vanilla Extract Adds sweet flavor
  • 1 teaspoon Ground Cinnamon Key player in topping and batter
For the Streusel Topping
  • 1 cup All-Purpose Flour Use cold for crunchier texture
  • 1/2 cup Brown Sugar Imparts rich flavor
  • 1 teaspoon Ground Cinnamon Enhances the streusel
  • 1/2 cup Unsalted Butter Cut in until crumbly

Equipment

  • muffin tin
  • mixing bowls
  • Pastry cutter
  • Stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, mix together the all-purpose flour, brown sugar, and ground cinnamon for the streusel topping.
  3. In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. In a stand mixer, beat the softened unsalted butter with granulated sugar until creamy. Add vegetable oil and mix until combined, then add eggs one at a time.
  5. Gently mix in the sour cream and vanilla extract into the wet mixture, then gradually add the dry mixture, blending carefully.
  6. Spoon batter into muffin cups, filling two-thirds full, sprinkle streusel on top, then add a bit more batter and finish with more streusel.
  7. Bake for 15-20 minutes, until golden brown and a toothpick comes out clean.
  8. Cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Ensure butter is softened to room temperature and do not overmix the batter for best results.

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