Sour Cream Coffee Cake Muffins
Indulge in the buttery, melt-in-your-mouth goodness of Sour Cream Coffee Cake Muffins—perfectly moist and loaded with classic coffee cake flavors in individual portions! These tender muffins are made with a rich sour cream batter and feature a luscious cinnamon-brown sugar streusel both inside and on top, offering a delightful balance of sweetness and spice. Optional chopped pecans or walnuts add a satisfying crunch, making these muffins irresistibly delicious. Ready in just 35 minutes, they’re an ideal choice for breakfast, brunch, or a sweet snack alongside your favorite coffee or tea. Perfect for gatherings or a cozy morning treat, these muffins will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 cup Sour cream
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Brown sugar
- 1 tablespoon Cinnamon
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; avoid overmixing to keep the muffins tender.
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) to make the streusel topping.
Spoon a tablespoon of batter into the bottom of each muffin cup. Sprinkle about 1 teaspoon of the streusel mixture on top, then add another layer of batter to fill the cups about 3/4 full.
Sprinkle the remaining streusel mixture evenly over the tops of the muffins.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Sour Cream Coffee Cake Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
3810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 489.9 g | 178% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 289.9 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 599 mg | 46% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
