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.
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Sour Cream Coffee Cake Muffins with Streusel
Yield: About 12 jumbo muffins
- 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.