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Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins (Bakery Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 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

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.


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

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.

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.

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