Ultimate Moist Sour Cream Coffee Cake Muffins with Cinnamon Streusel Topping
Bake these incredibly moist sour cream coffee cake muffins from scratch. They feature a tender crumb and a crunchy cinnamon streusel topping, perfect for your morning coffee.
- Prep Time: 15 min
- Cook Time: 22 min
- Total Time: 37 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
- 1/2 cup packed light brown sugar (for streusel)
- 1/2 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a standard 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Add all of the sour cream and mix until incorporated. Add the remaining dry ingredients and mix only until no streaks of flour remain. Do not overmix.
- Prepare the cinnamon streusel topping: In a small bowl, combine the brown sugar, 1/2 cup flour, and 1 teaspoon cinnamon. Cut in the cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Sprinkle a generous amount of the cinnamon streusel topping over the top of each muffin.
- Bake for 20 to 24 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra moist crumb, you can substitute Greek yogurt for the sour cream, though the flavor profile will change slightly.
- If you prefer a glaze, whisk together 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract. Drizzle over cooled muffins.
- These make great make ahead breakfast treats; store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 25
- Sodium: 210
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 65