Sour Cream Coffee Cake Muffins

Moist sour cream coffee cake muffins with a crunchy streusel topping. Perfect for snack, brunch or breakfast on the go!

Moist sour cream coffee cake muffins with a crunchy streusel topping. Recipe from @bakedbyrachel

Yesterday I realized that in just a few short weeks… two weeks to be exact, we’ll have a full hour more of daylight time. Yay! I’m super excited about that. Not only are more daylight hours a good thing, it also means Spring is on the horizon. Even if we’re buried under snow until June, which hopefully doesn’t really happen, it’ll still be sunny! But, isn’t it weird that daylight savings is technically starting and not ending? I always thought it was the other way around. Either way, I’m happy.

I’m probably behind the times on this, but we just watched Planes: Fire and Rescue over the weekend. Super cute. I think I enjoyed it even more than Cars and definitely so much better than the second of the series. Have you seen any good kids movies lately?

Moist sour cream coffee cake muffins with a crunchy streusel topping. Recipe from @bakedbyrachel

It’s officially school vacation week here, which means constant requests for snacks, drinks and fun things to do or watch. Whether you’re on vacation or not, these sour cream coffee cake muffins definitely need to be part of your plans! I know they will be here! They were gobbled up when I first made them so, it’s a safe bet they’ll become a new family favorite!

Moist coffee cake muffins with a surprise cinnamon-brown sugar layer and crunchy streusel topping. A perfect addition to breakfast, brunch or snack time!

Be sure to add these coffee cake muffins to your baking plans!

Yield: 7 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sour Cream Coffee Cake Muffins

Moist sour cream coffee cake muffins with a crunchy streusel topping. Perfect for snack, brunch or breakfast on the go!

Ingredients:

Topping:

  • 2Tbsp granulated sugar
  • 2Tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2/3C all purpose flour
  • 1/4C unsalted butter, melted

Filling:

  • 2Tbsp brown sugar
  • 1/2 tsp cinnamon

Batter:

  • 1/4C unsalted butter, softened
  • 1/2C granulated sugar
  • 2 Tbsp brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1C all purpose flour
  • 1/2C sour cream

Directions:

  1. Preheat oven to 350°F. Line a muffin pan with 7 grease-proof liners.
  2. In a medium bowl, combine streusel topping ingredients, blending together until combined and only pea size chunks remain.
  3. In a small bowl, combine brown sugar and cinnamon to create the filling.
  4. In the bowl of a stand mixer, or large bowl, beat butter until smooth. Cream together butter and sugars, followed by egg and vanilla. Mix until combined. Scrape sides of bowl as needed. Add the cinnamon, salt, baking powder, baking soda and half of the flour, mixing until combined. Add sour cream, followed by remaining flour. Continue mixing only until no streaks remain and batter is well combined.
  5. Add 1 medium scoop, or roughly 1/3 full, to each liner. Sprinkle cinnamon-brown sugar mixture onto the center of each scoop of batter. Add an additional medium scoop to each liner, or 2/3 full. Top off with a general spoonful of streusel topping.
  6. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes before removing to a wire rack to cool completely.

Baked by Rachel original

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