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Carry that old-school coffee cake flavor anywhere with these sour cream coffee cake muffins. They’re my go-to when I want something fuss-free yet impressive for brunch, or just a quick snack the kids can grab on busy mornings. You’ll get a soft muffin with cinnamon swirled in and a crumbly topping that kind of melts in your mouth.
First time I whipped these up was on a lazy Sunday morning craving something like coffee cake but less work. Ever since then, everyone asks for them when we do brunch at home.
Amazing Ingredients
- For the toppings: Good cinnamon with soft, fresh butter really sets off the crumb topping
- Vanilla extract: Rounds out the flavors with a cozy touch Always reach for pure vanilla if you can
- Sour cream: Keeps everything moist and delivers a nice tang Choose full-fat for best texture
- Large eggs: Help the muffins stay together and get fluffy Fresh eggs if you can grab them
- Salt: Makes the muffin taste sweet and better all around I like to use fine sea salt
- Baking powder and baking soda: These let the muffins rise tall and keep them airy Freshness matters here so check the dates
- Vegetable oil or canola oil: Adds extra softness Make sure it doesn’t taste stale choose neutral flavored oils
- Unsalted butter: Brings that rich, melt-in-your-mouth quality Let it fully soften before using
- Ground cinnamon: The classic warm flavor and signature smell Don’t use old cinnamon or you’ll miss the pop
- Granulated sugar: Sweetens everything also goes into the streusel topping Pure cane tastes best to me
- All-purpose flour: The main thing for structure in your muffins I like unbleached for flavor
Simple How-To
- Cool and Serve:
- Take your muffins out and pop them onto a rack Let them cool off all the way so the crumb stays set and flavors shine
- Bake to Perfection:
- Toss the pan in the oven Bake fifteen to twenty minutes Check with a toothpick—if it comes out clean in the center, they’re set
- Layer and Top with Streusel:
- Spoon a big scoop of batter into each cup Cover with a bit of streusel Drop on the rest of the batter then use up all the streusel right on top
- Combine Wet and Dry Mixtures:
- Add your dry stuff in a few rounds to the wet ingredients Stir by hand at the end to make sure you get everything off the bottom and don’t overdo it
- Add Sour Cream and Vanilla:
- Mix on a low setting then pour in sour cream and vanilla Just blend until it looks smooth and creamy
- Add Eggs One by One:
- Add in eggs, only one at a time Mix well each time for a batter that bakes up nicely
- Cream Butter Sugar and Oil:
- With a hand or stand mixer, whip up the butter, oil, and sugar until it’s all pale and fluffy—usually three to five minutes
- Mix the Dry Ingredients:
- In another bowl, whisk flour, salt, baking soda, and baking powder together Breaking up chunks makes sure your muffins will be light
- Make the Streusel:
- Stir together the flour, cinnamon, and sugar Add butter and work it in with your hands until it’s like damp crumbs Set this aside to stay cool
- Preheat and Prepare:
- Turn your oven on to 350°F (or 175°C) Line a muffin tray with papers so the muffins come out easy and bake evenly
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I love letting my youngest do the streusel—it gets the whole family involved and fills the house with this awesome cinnamon sugar smell.
Best Ways To Store
These stay in an airtight box at room temp for three days without losing any goodness. Want them to last longer? Toss them in a freezer bag and freeze. Muffins thaw out super fast, either just sitting out or hit with a few seconds in the microwave. It’s so easy to keep muffins handy for busy weekdays.
Swaps You Can Make
No sour cream? Plain Greek yogurt works and keeps it moist. Out of butter for your topping? Try coconut oil for a different nutty twist. Needing them gluten-free? Use your best gluten free flour, but stir gently so things don’t get tough.
Fun Ways To Serve
Let these be the highlight with eggs and fresh fruit on a weekend. I’ll set a couple out next to coffee when friends drop by. You can even add one to a kid’s lunchbox for a nice surprise. Want to jazz them up? Just sift a little powdered sugar on top right before you eat.
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Where These Come From
Coffee cakes started out in Europe, especially Germany and Scandinavia. When people came to America, they made them extra moist by adding sour cream. Making them as muffins is a smart twist—same cozy taste, easier to share for the crowd.
Frequently Asked Questions
- → Why use sour cream in these muffins?
Sour cream brings more moisture and makes each muffin super soft. It also boosts the flavor a bit.
- → How do I get a nice, chunky streusel?
Mash cold butter with the flour, cinnamon, and sugar using a fork or pastry cutter. Don't let it get totally smooth—you want big, crumbly pieces.
- → How do I keep muffins from turning out heavy?
Just fold everything together until you can’t see any flour. If you stir too much, they’ll end up dense.
- → Can I swap in yogurt if I don’t have sour cream?
Yep! Thick Greek yogurt does the trick and gives pretty much the same taste and texture.
- → How do I tell if the muffins are baked through?
Poke a toothpick in the middle. When it comes out pretty clean (a couple crumbs is fine), they’re ready to take out.