Sour Cream Coffee Cake Muffins with Streusel
Kelly Senyei
25
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99 Comments
Skip the store-bought bakery items and whip up this family favorite recipe for the best 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 Sour Cream Coffee Cake Muffins—starring alternating layers of extra-moist cake and cinnamon-sugar crumbles—are a breakfast dream.
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.
As we’ve learned time and time again, sour cream really is the secret to extra-moist and bakery-worthy baked goods. It lends a touch of tang while ensuring these muffins have the ultimate light and fluffy texture.
While I’m all for a classic slice of coffee cake (be it studded with raspberries or layered with strawberries), there’s just something about the appeal of a handheld breakfast. So you can skip the slicing and the forks and either spoon the batter directly into a greased muffin pan or use your muffin wrappers of choice.
I serve these coffee cake muffins hot from the oven slathered with unsalted butter. Whip up a bowl of my fave Fruit Salad with Honey-Lime Dressing and your breakfast or brunch spread is complete!
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Sour Cream Coffee Cake Muffins with Streusel
Ingredients
- Cooking spray
For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup white or packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, slightly softened and cubed
For the batter:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, at room temp
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions
Make the streusel:
Preheat oven to 350°F. Grease a muffin pan with cooking spray.
In a medium bowl, whisk together the flour, brown sugar and cinnamon. Add the butter, and using a fork, mash the mixture together until well combined. (The streusel should be the consistency of wet sand.) Set it aside.
Make the batter:
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil and sugar on medium speed until well mixed. Add the eggs, one at a time, beating well between each addition.
Reduce the mixer speed to low, and then gradually beat in the flour mixture, sour cream and vanilla just until combined.
Layer the batter and streusel in the prepared muffin pan 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 the muffins until a toothpick inserted comes out clean, 18 to 22 minutes.
Remove the muffins from the oven and let them cool slightly in the muffin pan before transferring them to a rack to cool completely.
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