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

The best Sour Cream Coffee Cake Muffins with Streusel slathered with butter

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.

Fork in bowl containing streusel crumble

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.

Muffins topped with streusel in paper-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!

Easy sour cream coffee cake muffins with streusel on plate

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Breakfast

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.
4.75 from 24 votes
The best Sour Cream Coffee Cake Muffins with Streusel slathered with butter
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 12 muffins

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Batter recipe adapted from King Arthur Flour.


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Nutrition

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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Comments

  1. 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?

  2. 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!

  3. 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

  4. 5 stars
    I had to modify for family allergies but still was very good with GF flour and vegan butter/sour cream. This was a great treat for a lazy Saturday brunch.

  5. 5 stars
    These were delicious! I didn’t have light brown sugar so I used a 50-50 mix of dark brown and white sugar in the strudel. It browned nicely and was delicious The batter portion did not brown even when done but it looked delightful with the dark strudel. Easily one of my favorites!

  6. Delicious coffee cake muffins I have come across in years
    Moist, flavourful , easy to make – son in laws favourite muffins

  7. I’m wondering if the batter would be too wet to add 1/2 cup of cookie butter (biscoff) to this. What do you think, cause this recipe looks spot on!

    1. Hi Katrina – I’ve never tried that so I can’t say with certainty what the resulting texture would be like. Let me know if you give it a shot!

  8. 5 stars
    I have made these several times and LOVE them Today I had some apples that needed to be used. I took 2 cups of finely chopped apples tossed them with 2 tsp sugar and 1 tsp cinnamon. I folded into the batter t the very end Baked for 30 minutes (the muffins tins were full but since the batter is thick they did really well). They came out amazing.

  9. 4 stars
    Really good muffins – made to split with a neighbor… Appearance remained very pale – I kept longer in the even than needed for toothpick test and spring back test but I could not get the browning I expected. I gave up so I would not burn them or dry them out. I’ve never had that happen. Presentation was an important thing I was looking for. My husband says they taste great but I cannot taste them… (He’s very reliable…) Maybe I should use brown sugar in batter rather than white???

    1. Hi there! Yes, this recipe will yield roughly double the number of muffins if you use a regular-sized muffin tin. Also, regular-sized muffins could take anywhere from 15 to 20 minutes. The key is to rely on the toothpick test to determine doneness.

  10. Did you bake these in a jumbo muffin tin, or just overfill a regular muffin tin? Wondering if this makes 6 or 12 actual jumbo muffins. TIA!

  11. These were SO good! I’ve made them twice already to share with friends :) Amazing with coffee! thanks for the recipe!

  12. 5 stars
    I just took mine out of the oven. They are HUGE! I am letting them cook a bit before I taste one! Can’t wait…. thanks for the recipe!

  13. 5 stars
    Hi….I’ve made this twice now in a cake version. 9×9 pan 350 for about 40 minutes. I also used yogurt instead of sour cream. Basically the same thing. Plus I added nuts to the streusel. Can I tell you how delicious this is. Thanks for sharing. This is a forever recipe. For me, I like the cake version instead of muffins. Thanks again. ;)

    1. Hi Linda! I’ve never tried that with this recipe so I can’t say with certainty what the results will be. And just remember to adjust the baking time. Let me know if you give it shot!

  14. 4 stars
    Hi! I made these exactly as directed. They taste really good, but when taking them out of the muffin tins, the muffins split where the inner layer of streusel is. I think I might leave that out next time, or swirl it in a bit.

    Good recipe!

  15. Could you hand mix the batter instead of using a mixer? I’m so excited to try your delicious recipe but unfortunately I don’t have a mixer!

    1. Hi Shelley! I’ve never made this batter in advance so I can’t say for certainty what the results would be but I think it *should* keep overnight. However you’ll liking need to increase the bake time slightly so rely on the toothpick test to determine doneness. Let me know if you give it a shot!

  16. 4 stars
    These came out really good, thank you for a great recipe! I did reduce the butter and oil to 1/4 cup each, they still came out really moist because of the full cup of sour cream. And I added oats to the top streusel for an extra crunch.

  17. 5 stars
    JACK AND I HAVE MADE YOUR MUFFINS, THEY ARE AWESOME, WE WILL BE MAKING THEM AGAIN ON SATURDAY THANK YOU!!!!

  18. Should specify in the recipe to use a jumbo muffin tin. Way too much batter for a standard muffin tin.

  19. 4 stars
    It made 22 muffins with the yellow scoop. I put walnuts in half of the topping. They baked for 15-16 min at 350 F. They are tasty and have a nice texture. Next time I will try them with the brown sugar topping.

  20. I made this in a loaf pan. Just a warning to anyone else who wants to try using a loaf pan: it was still uncooked in the center after an hour. I upped the heat to 375. After about fifteen more minutes it was done! Nice recipe though. Next time I’ll see what happens in a ring pan.

  21. Good Basic Sour Cream Muffin Recipe! Take this Recipe To The Best by my Copying from Memory a German Bakery in a small town of Northern Wisconsin.
    Cut Struesel amount in Half Too Much!
    Add 1 tsp Cinnamon and 1 tsp Nutmeg

    For Batter Add 2 tsp Cinnamon and 1 tsp Nutmeg
    Wunderbar!

  22. Is there no coffee in the recipe, or are they meant to be had with a cup of coffee?

    Going to try and make them anyway because I love streusel, but just thought I would ask

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

  23. another way of keeping things fresh is by freezing your muffins in bags. my mom was a home cake decorator and se would freeze her cake scraps and they would still be fresh a few days later. you should also freeze them while the muffins are still warm, because then they keep that moist consistency.

  24. 5 stars
    These are okay as is…..add raspberries or blueberries or a fruit of your choice and they become outstanding. Thanks for this keeper!

  25. Do you think they’d still come out as high if I baked them in muffin liners rather than directly in a muffin tin?

    I’ve been loving the taste of almond extract in my muffins. Would it work in this recipe instead of vanilla?

    1. Hi there! I don’t see why not! The key is to rely on the toothpick test to determine doneness. Substituting almond extract in place of vanilla should work, too!

    1. Hi Daphne! Thanks so much for catching that typo. I’ve updated the ingredient list to say “softened butter.” Also, “coffee cake” is just the name of the dish, since this type of muffin/cake is commonly served with a cup of coffee. :)

  26. This is a delicious recipe. I had a small amount of rhubarb, strawberries and raspberries in my freezer (probably 1 cup total combined) I added a 1/2 cup sugar more to this recipe and stirred in the fruit and the end. I had to bake them about 30 minutes – THEY WERE AMAZING!!!

  27. 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?

    1. 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!

    1. Absolutely, Christine! Just remember to adjust the baking time if you change the size of the muffins.

  28. 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!!

  29. 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!!!!

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

    1. 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 :)

  31. 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.

  32. 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….

    1. 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!

  33. Kelly,

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

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