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Enjoy these easy Coffee Cake Muffins made with sour cream any time of the year. This classic recipe combines easy to find ingredients that you probably already have in your kitchen.
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Pin ItNo dry or boring muffins here. If you love coffee cake, then you will love these muffins. The streusel mixture is folded into the batter and also crumbled on top. The result is buttery soft muffins with a streusel topping.
Sour cream and butter adds a delicious flavor and buttery richness to these muffins. This recipe is a classic that I turn to again and again for weekend brunch, afternoon snack or on-the-go breakfast.
They also taste great with homemade Apple Butter!
Table of Contents
What are coffee cake muffins?
Coffee cake muffins are inspired by classic coffee cake but in muffin form. Coffee cake is a delectable breakfast that you can enjoy with your morning cup of coffee. It’s dense and crumbly with a delicious cinnamon crumble topping.
You can enjoy individual servings of coffee cake by making these muffins. They are perfect for serving to guests and are great for on-the-go. You can even add a drizzle of glaze, if desired.
Baking Tips
- Use a pastry blender to cut the butter into the flour mixture. You can also use two forks to cut the butter into the flour. The butter should be no larger than oat-sized.
- Stir wet ingredients into the dry ingredients until just incorporated. The mixture will be thick.
- Crumble the streusel mixture in your hands while sprinkling over the batter to create large pieces.
Storage and Freezer Instructions
Once the muffins are completely cool, store them in an airtight container or zipped top bag at room temperature for up to 3 days.
To freeze, store the cooled muffins in a freezer safe bag or airtight container and freeze for up to 2 months. Thaw at room temperature before serving. To warm, heat in the microwave for about 20 seconds.
Other Variations and Flavors
You can add more flavor to the coffee cake muffins by mixing in different ingredients. Simply fold in one of the following ingredients just before transferring to the muffin tin.
- Strawberry: Fold in 1 cup coarsely chopped fresh strawberries.
- Blueberry: Fold in 1 cup blueberries.
- Apple: Fold in 1 cup coarsely chopped tart apple such as Baldwin, Braeburn, Fuji, Gala or Granny Smith.
- Chocolate Chips: Fold in 1 cup of chocolate chips to the batter.
- Carrot Cake: Fold in 1 cup loosely packed grated carrot.
Optional Glaze
Drizzle the muffins with a simple glaze made by whisking together 1 cup confectioners’ sugar, 3 tablespoons milk and 1/2 teaspoon pure vanilla extract.
Breakfast Muffin Recipes
- Banana Chocolate Chip Muffins
- Blackberry Muffins
- Chocolate Chip Muffins
- Banana Coconut Muffins
- Pumpkin Muffins
Instead of making a traditional coffee cake, try these individual coffee cake muffins with sour cream. They are delicious and buttery. Enjoy for breakfast or snack any time of the year!
Coffee Cake Muffins with Sour Cream
Ingredients
- ½ cup pecans, finely chopped
- ¼ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 9 tablespoons unsalted butter, softened
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup sour cream, or Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin-tin with paper liners.
- In a medium bowl, combine chopped pecans, brown sugar, and cinnamon. Mix well and set aside.
- In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized.
- Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel. Scoop out 3/4 cup of streusel for muffin batter and set aside.
- Cut the remaining tablespoon of butter into the remaining streusel until streusel resembles a crumble, then set aside for topping muffins. Add baking powder and baking soda to remaining flour mixture and stir to combine.
- In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add the 3/4 cup reserved streusel to flour mixture and stir until streusel is just distributed throughout batter. The batter will be thick.
- Divide batter among 12 muffin cups and sprinkle generously with streusel topping, pressing lightly with the back of a spoon, so that streusel sinks slightly into batter.
- Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Pecans: You can use another type of nut for the crumble topping, including almonds or walnuts. You can also omit the nuts, if desired.
- Drizzle the muffins with a simple glaze made by whisking together 1 cup confectioners’ sugar, 3 tablespoons milk and 1/2 teaspoon pure vanilla extract.
- You can freeze these muffins. Wrap them individually in aluminum foil or plastic wrap. Place in a freezer bag, seal and freeze for up to 2 months. Thaw them at room temperature or unwrap and heat in the microwave for about 20 seconds. Do not freeze with the optional glaze.
- Strawberry: Fold in 1 cup coarsely chopped fresh strawberries.
- Blueberry: Fold in 1 cup blueberries.
- Apple: Fold in 1 cup coarsely chopped tart apple such as Baldwin, Braeburn, Fuji, Gala or Granny Smith.
- Carrot Cake: Fold in 1 cup loosely packed grated carrot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe originally published in 2013 and updated with new photos, process shots and tips in July 2020.
This is the best muffin recipe! I followed the exact directions and added 1 cup of raspberries. They were a big hit. The streusel makes the topping crunchy. My next try is with apple!
A while ago I was gifted some apples and had them sitting them for a while. I decided to make something, other than a pie, with them. Decided on a coffee cake muffin. I used sliced almonds and whole wheat flour instead because it’s what I had on hand but they still tasted amazing! Will make these again for sure, they are a great sweet treat with your coffee!
These were fabulous! This will definitely be added to our after school treat list!
Just made these. Perfect for our afternoon snack. Although I am going to save some for breakfast tomorrow. These would be perfect to grab and go! Delicious and easy to make.
Looks delicious! Can’t wait to try this with the family.
Your muffins look and sound delicious, I love the look of the streusel topping!
I absolutely LOVE coffee cake! Your idea to make it into muffins is fabulous! 🙂