Sour Cream Coffee Cake Muffins with Streusel

Sour Cream Coffee Cake Muffins with Streusel

If you’re like me, then you like a little coffee cake with your streusel, which is why these jumbo-sized Sour Cream Coffee Cake Muffins star alternating layers of extra-moist cake and cinnamon-sugar crumbles.

Although the words “coffee cake” may prompt you to serve these bad boys for breakfast or brunch, the truth is, they’re just as good as an any-time snack as they are as dessert. Pick your choice size and shape when it comes to dishing out the batter. I opted for a large muffin mini-cake tin, but a loaf pan or even a bundt cake pan would produce an equally as moist and addicting result. I serve the muffins hot from the oven slathered with unsalted butter. And so ends my decade-long hunt for the best-ever sour cream coffee cake recipe. Sweet success indeed.

Streusel Topping

Streusel Topping

Sour Cream Coffee Cake Batter

Sour Cream Coffee Cake Muffins with Streusel

Sour Cream Coffee Cake Muffins with Streusel

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Sour Cream Coffee Cake Muffins with Streusel

Yield: About 12 jumbo muffins

Prep Time: 15 min

Cook Time: 20 min


For streusel:
1/2 cup all-purpose flour
1/2 cup white or packed light brown sugar
4 Tablespoons butter, slightly softened and cut into pieces
1 teaspoon ground cinnamon

For batter:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (5 tablespoons) butter, softened
1/3 cup vegetable oil
1 cup sugar
2 large eggs
1 cup (8 oz.) sour cream
2 teaspoons vanilla extract


Preheat oven to 350°F. Grease muffin tin with cooking spray.

Prepare the streusel topping by combining all ingredients in a small bowl, using a fork to cut the butter evenly into the dry ingredients until well incorporated. (It should be the consistency of wet sand.) Set aside.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and 1 cup sugar on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition.

Reduce mixer speed to low, and then gradually beat in the flour mixture, sour cream and vanilla just until combined. (Do not overmix!)

Layer the batter and streusel in the prepared muffin tin by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.

Bake muffins for about 25 minutes, or until a toothpick inserted comes out clean. (See Kelly's Notes.)

Remove muffins from oven and let cool in tin for 5 minutes before transferring to a cooling rack.

Kelly's Notes:
The baking time will vary based on the size of your muffins. I opted for oversize muffins, however regular-sized muffins could take anywhere from 15 to 20 minutes. The key is to rely on the toothpick test to determine doneness.

Batter recipe adapted from King Arthur Flour.


26 Responses to “Sour Cream Coffee Cake Muffins with Streusel”

  1. #
    Alison @ Ingredients, Inc. — July 25, 2012 at 9:22 am

    I’ll have one! Love anything coffee cake!

  2. #
    cassie — July 25, 2012 at 3:32 pm

    Oh yeah, the streusel is actually why I eat coffee cake in the first place. I love that crumbly brown sugar topping!

  3. #
    JulieD — July 25, 2012 at 7:38 pm

    These look perfect!! I love them, Kelly!

  4. #
    Jenny @ BAKE — July 26, 2012 at 12:03 pm

    Your photos are making my mouth water! what a brilliant snack!

  5. #
    Kiran @ — July 31, 2012 at 5:51 pm


    This looks amazingly yummy. I want it, with a cup of coffee. Can never get enough coffee :D

  6. #
    Eliana — August 3, 2012 at 2:52 pm

    These muffins look so comforting and delicious. Just perfect!

  7. #
    Chung-Ah | Damn Delicious — August 17, 2012 at 11:04 am

    Wow, just look at that gorgeous crumb topping! I will most definitely have to try this!

  8. #
    Meghan — August 17, 2012 at 11:18 am

    Yes, I’m all about the streusel & these are gorgeous!

  9. #
    Aerin — September 1, 2012 at 10:00 pm

    Could you substitute the sour cream for Greek yoghurt?

    • Kelly Senyei replied: — September 2nd, 2012 @ 9:45 am

      Hi Aerin! I haven’t tried substituting in yogurt in this recipe, but if it’s the full-fat yogurt, you should have a pretty similar result (just don’t use non-fat). I’ve also read that you need to add an additional teaspoon of baking soda. Hope that helps!

  10. #
    sally — November 17, 2012 at 9:02 pm

    My topping didn’t turn out quite like yours but sure was yummy before baked lol. Will definately try again. Maybe it was the brown sugar….

  11. #
    Mandie — January 5, 2013 at 4:17 pm

    I Made these today as I had sour cream that was about to expire. I also added pieces of apple, and baked them in tall silicon muffin pans. What a great tasting and moist muffin.

  12. #
    Lisa — February 17, 2013 at 3:05 pm

    These just came out of the oven and the house smells wonderful!

  13. #
    emily — May 20, 2013 at 9:01 pm

    i also added chopped pecans to the streusel! very nice added touch :)

  14. #
    irma botones — January 3, 2014 at 6:14 am

    dumb question… coffee cake without coffee in the ingredients?

    • Kelly Senyei replied: — January 3rd, 2014 @ 1:13 pm

      Hi Irma! “Coffee Cake” is just the name of the dish, since this type of muffin/cake is commonly served with a cup of coffee :)

  15. #
    Lori Gaudreau — February 16, 2014 at 8:58 am

    Absolutely delicious! My boys loved them.

    • Kelly Senyei replied: — February 16th, 2014 @ 6:01 pm

      Awesome! So glad you enjoyed the recipe, Lori!

  16. #
    Jamie Lee — March 2, 2014 at 2:30 pm

    I just made these, substituting the sour cream with greek yogurt. Oh my wow are they delicious!

    • Kelly Senyei replied: — March 3rd, 2014 @ 6:11 pm

      Awesome substitution, Jamie Lee!

  17. #
    Jordan — April 8, 2014 at 2:04 pm

    They turned out beautifully. The batter was delicious–I almost wanted to eat it right out of the bowl!


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