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.


  1. 9

    Aerin says

    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!

  2. 10

    sally says

    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….

  3. 11

    Mandie says

    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.

  4. 14

    irma botones says

    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 :)

  5. 16

    Jamie Lee says

    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!

  6. 17

    Jordan says

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

  7. 18

    Gabby says

    These were amazing. Soft, moist and full of flavour. But I think I used the butter at the wrong temperature for the streusel. I guess it was too soft so I didnt get that “crumble” texture. Instead I put in the centre of the muffin so when it baked, you had a little spiced surprise in the middle. But AMAZING recipe!!!!

  8. 19

    Jamie Lee says

    Any idea how I might change this up a little to make banana coffee cake? I ABSOLUTELY LOVE this recipe… but I have these ripe bananas staring at me that need to me made into something delicious! I keep looking at recipes, but this one is always the one I come back to, I just don’t know how I would adjust the batter to add in the bananas. Thanks so much in advance!!

  9. 22

    Yadira says

    Hi! I was wondering if you can make these into mini bundt cakes? And do you think the struesel would melt into the cake instead of it being all yummy and crumbly?

    • Kelly Senyei replied: — December 31st, 2014 @ 11:30 am

      Hi there! I don’t see why not! If you bake them at the same temp, and just adjust the time, it should work out. Let me know if you give it a shot!


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