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

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.
4.73 from 40 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.

Kelly's Notes:

  • Don’t over-mix the batter. Doing so will toughen up the gluten in the flour and lead to dense muffins.
  • Don’t open the oven while the muffins are baking or you’ll risk causing the muffins to deflate.
  • Keep any leftovers in an airtight container at room temperature and store for up to four days.
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