Sour Cream Coffee Cake Muffins (Bakery Style)

These bakery style sour cream coffee cake muffins are cozy and delicious, with a cinnamon sugar ribbon and buttery crumb topping. Made with sour cream (for richness) and melted butter (for ease), top the cake-like muffins with a drizzle of vanilla glaze for the best breakfast. Recipe yields 12 muffins.

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There’s nothing better than a batch of freshly baked muffins. Inspired by my streusel-topped sour cream coffee cake recipe, these soft and buttery cinnamon coffee cake muffins taste like individual servings of homemade coffee cake.

Best of all, the stir together muffins come together in about 30 minutes, no stand mixer or special equipment required. The next time you crave a slice of coffee cake, try these crumb-topped muffins!

If you’re in the mood for something a little simpler, but still full of cinnamon-sugar goodness, try my easy cinnamon sugar muffins!

How to Make Coffee Cake Muffins

Make crumb topping: Combine all-purpose flour, granulated sugar, cinnamon, and salt in a small bowl. Whisk together to combine.

Add melted butter and vanilla extract, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill crumb topping in the freezer for 10 minutes.

Make muffins: Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl. 

Combine milk, sour cream, melted butter, egg, and vanilla extract in a medium bowl. Whisk together to combine.

Add wet ingredients to dry ingredients and fold in with a spatula just until incorporated.

Fill each prepared muffin cup with a scoop of muffin batter and sprinkle with cinnamon sugar mixture.

Top with remaining muffin batter and sprinkle evenly with chilled crumble topping.

For tall, bakery-style muffins begin by baking for 5 minutes at 425°F. Then, reduce the oven temperature to 350°F and continue baking for 14 to 15 minutes, until tops spring back to the touch.

Let muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Once cool, drizzle with vanilla glaze and enjoy!

More favorite homemade muffin recipes:

• Banana Crumb Muffins
• Apple Cinnamon Muffins
• Lemon Poppy Seed Muffins
• Bakery Style Blueberry Muffins

Sour Cream Coffee Cake Muffins (Bakery Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 32 reviews

• Author: Laura Kasavan
• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Sour cream coffee cake muffins with a cinnamon sugar ribbon and buttery crumb topping taste just like homemade coffee cake! Made with sour cream (for richness) and melted butter (for ease), top the cake-like muffins with a drizzle of vanilla glaze for the best breakfast.

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Ingredients

Crumb Topping

• 2/3 cup (93 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup (56 g) unsalted butter, melted
• 1/2 tsp (2 g) vanilla extract

Muffins

• 1 1/2 cups (210 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tsp (5 g) baking powder
• 1 tsp (6 g) baking soda
• 1/2 tsp (3 g) salt
• 1/3 cup (80 g) milk, at room temperature
• 1 cup (240 g) sour cream, at room temperature
• 1/4 cup (56 g) unsalted butter, melted and slightly cooled
• 1 large egg (50 g), lightly beaten
• 2 tsp (8 g) vanilla extract

Cinnamon Sugar Ribbon

• 2 Tbsp (24 g) granulated sugar
• 2 Tbsp (24 g) light brown sugar
• 1/2 tsp cinnamon

Vanilla Glaze

• 1 Tbsp (14 g) unsalted butter, melted
• 1/8 tsp salt
• 1 tsp (4 g) vanilla extract
• 1 cup (120 g) powdered sugar
• 2 Tbsp (30 g) milk

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Instructions

1. Preheat oven to 425°F and line a 12-cup standard muffin pan with paper liners; spray liners lightly with nonstick cooking spray.
2. Make crumb topping: Combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill topping in the freezer until needed.
3. Make muffins: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine milk, sour cream, melted butter, egg, and vanilla in a medium bowl. Add sour cream mixture to flour mixture and fold in just until incorporated – the muffin batter will be thick.
4. Cinnamon swirl: Combine sugar, brown sugar, and cinnamon in a small bowl. Fill each baking cup with one scoop of muffin batter. Top with 1 teaspoon of cinnamon sugar mixture, then top with remaining batter and sprinkle evenly with crumb topping.
5. Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 14 to 15 minutes (for a total baking time of 19 to 20 minutes) or until muffins are golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Muffins are done baking when the internal temperature reaches 200°F.
6. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
7. Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over cooled muffins and let set.
8. Store muffins in an airtight container at room temperature overnight.

Equipment

Mixing Bowls

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Muffin Pan

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Notes

Sour cream: Full fat sour cream adds so much moisture and richness to these muffins. If you don’t have sour cream on hand, you can also use full fat Greek yogurt.

Nuts: Feel free to add up to 1/4 cup finely chopped pecans or walnuts to the crumb topping.

Freeze muffins: Wrap leftover muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.