Skip the store-bought bakery items and whip up this family favorite recipe for the best Sour Cream Coffee Cake Muffins with Streusel.

A top-down view of Sour Cream Coffee Cake Muffins with Streusel in a muffin tin next to a latte

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.

A small clear bowl containing streusel

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.

A clear stand mixer bowl containing batter

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.

A top-down view of unbaked muffins topped with streusel in a lined muffin tin

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!

Sour Cream Coffee Cake Muffins in a muffin tin next to two mugs with whole milk lattes

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Sour Cream Coffee Cake Muffins with Streusel

Skip the store-bought bakery items and whip up this family favorite recipe for the best Sour Cream Coffee Cake Muffins with Streusel.
4.80 from 30 votes
A top-down view of Sour Cream Coffee Cake Muffins with Streusel in a muffin tin next to a latte
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 12 muffins


  • 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


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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Batter recipe adapted from King Arthur Flour.

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Calories: 384kcal, Carbohydrates: 48g, Protein: 4g, Fat: 19g, Saturated Fat: 13g, Cholesterol: 60mg, Sodium: 156mg, Potassium: 147mg, Sugar: 26g, Vitamin A: 435IU, Vitamin C: 0.2mg, Calcium: 69mg, Iron: 1.6mg

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  1. These muffins are GREAT, my husband’s favorite!! Just wondering, can I make the recipe in a bundt pan? If so, what would the baking time be? TIA

    1. Hi Linda – I’ve never made this recipe using a bundt pan so unfortunately, I’m not sure about the bake time. Would love to hear your results if you give it a shot!

  2. 5 stars
    Very, very good recipe! I didn’t have a full two cups of sour cream, so I added a good size dollop of mayonnaise.

      1. 5 stars
        Made these tonight cause I only had light brown sugar on hand and all other recipes for coffee cake muffins had dark brown sugar. They turned out delicious and moist. Personally I like to add a little more cinnamon to the streusel.

  3. 5 stars
    These muffins are wonderful. Be very generous with streusel. I put a tablespoon in the middle and a heaping tablespoon on top. I doubled the recipe and had 30 very nice size muffins. These are my go to for Cinnamon Streusel Muffins

    1. 5 stars
      I 1/2 the amount of streusel and replace with chopped pecans. I also swapped out Greek yogurt for the sour cream for a bit more protein.

      This is a weekend favorite at our house.

  4. 5 stars
    These are amazing muffins! My family’s #1 choice! I had apples that weren’t as crisp as I like, so I made an apple compote and added a layer of that in the middle, topped with the streusel mix, and then a layer of batter, then top it off with a generous amount of streusel and turned out to be stunningly delicious I doubled the batch, so for the apple stuffed recipe, I used my own oatmeal streusel recipe (2 cups flour, 1 1/2 cups instant oatmeal, 1 cup packed brown sugar and 1/2 cup butter), and with the 2nd recipe, I made a quick blueberry compote, added a dollop of that in between the layers, used the Just a Taste streusel recipe, and I had to substitute lime for lemon in the glaze, and they were scrumptious . I can’t wait to share this recipe with my friends and family! I’ve already printed off 25 copies of your recipe to hand out to everyone who tastes one… cause they always want the recipe after tasting them. Thanks for laying down the groundwork so we can just play with it, along with the original recipe… these will all be handed down labeled “Family Favourites”

    1. YUM! I’m so thrilled you enjoyed the recipe, Brenda! And thanks so much for sharing it with your friends and family! :)

    2. 5 stars
      I make these often.
      Sometimes I throw in blueberries in a few. My kids like them as is.
      I appreciate that they’re sweet enough for breakfast, but not too sweet.

  5. 4 stars
    My muffins had only a trace of struesel inside because I did not realize how much I should have sprinkled in between the bottom and top layers. I suggest that the struesel is divided in half, and then make sure you use half in the filling, and half as the topping. In an effort to make a healthier muffin, I substituted 1 cup white whole wheat flour and 1/4 cup wheat germ for some of the white flour. The muffins came out well. Will try again, and maybe even try some whole wheat flour. Thanks for the nice recipe.

    1. Hi Marianne – Oven temperatures can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature? And was the rack in the center of the oven?

  6. 5 stars
    Loved these muffins. Very light and not overly sweet.
    The recipe actually made 15 muffins in my tins.
    Can’t wait to share with neighbor & friends!

  7. 4 stars
    I added 1tsp cinnamon to batter and I needed a bit more flour in the streusel to get a better consistency. I started the muffins at 425 for a few mins before dropping the temp to 350 until toothpick comes clean to get a nice doom shape. Wonderful muffins they were gone by the next morning

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