Sour Cream Coffee Cake Muffins

Featured in Sweet Moments of Joy.

These sour cream coffee cake muffins boast a buttery, tangy crumb thanks to rich sour cream and a blend of butter and oil. A cinnamon-sugar streusel topping creates crunchy, sweet layers both inside and on top. Begin by prepping a quick streusel, then whisk together a simple batter featuring classic baking staples like flour, sugar, eggs, and vanilla. Sour cream gives each muffin incredible moisture and a subtle tang. Layer the batter and streusel in muffin tins for tasty pockets of cinnamon in every bite. After a short bake, the muffins emerge soft, fragrant, and golden—ready to enjoy with your morning coffee or as a sweet snack any time.

Barbara Chef
Updated on Tue, 17 Jun 2025 14:03:50 GMT
A cupcake with powdered sugar on top. Pin it
A cupcake with powdered sugar on top. | gracefulflavors.com

There is nothing cozier than a batch of sour cream coffee cake muffins warming up the kitchen The rich tang from sour cream gives an incredibly soft crumb and the buttery cinnamon streusel makes each bite irresistible

I baked these on a chilly Saturday morning and the smell of cinnamon brought everyone to the table before they were even out of the oven

Ingredients

  • Allpurpose flour: provides structure and a soft texture Use fresh flour for best results
  • Granulated sugar: sweetens both the batter and the streusel You want it to be free of any lumps
  • Ground cinnamon: gives the classic spiced flavor Go for fresh or recently purchased for the best aroma
  • Unsalted butter: adds richness Always bake with good quality butter and make sure it is truly soft for the batter and cold for the streusel
  • Vegetable or canola oil: keeps the muffins extra moist Neutral oils work best so the flavor stays pure
  • Eggs: bind everything together and help the muffins rise Choose large and at room temperature for easy mixing
  • Sour cream: makes these muffins plush and tender Use fullfat sour cream not low fat
  • Baking powder: lifts the muffins for a dome without being dry Always check your baking powder is not expired
  • Baking soda: balances the acidity of the sour cream for an even rise
  • Salt: brings out all the flavors Use a fine sea salt for best dispersion
  • Vanilla extract: rounds out the flavor with warmth Pick pure vanilla extract for the richest taste

StepbyStep Instructions

Prep the Oven and Muffins Tin:
Get your oven heating to three hundred fifty degrees right away Line a standard muffin tin with paper liners for easy cleanup and set it aside
Make the Streusel:
In a bowl combine the flour sugar and cinnamon with a whisk so everything is evenly mixed Add the cold butter pieces and work them in with a fork or pastry cutter Keep pinching and mixing until you have a crumbly mixture that sticks together in clumps Set this aside as you will use it twice
Mix Dry Ingredients for Batter:
In a separate bowl whisk together your flour baking powder baking soda and salt Give it a few passes with the whisk to make sure the leaveners are distributed evenly Set aside
Cream Butter Sugar and Oil:
In the bowl of a stand mixer or a large mixing bowl beat the softened butter with the sugar and oil This should take two to three minutes until the mixture looks pale and fluffy
Add Eggs One by One:
Mix in one egg at a time let each one beat in completely before you add the next This makes the batter smoother and less likely to curdle
Incorporate Sour Cream and Vanilla:
With the mixer on low gradually add in the sour cream and vanilla Only mix until these are just combined so you do not overwork the batter
Add Dry Ingredients:
Now with the mixer still on low carefully pour in your dry ingredient blend Stop the mixer as soon as you see no more flour streaks then use a spatula to fold the batter once to scoop up any unmixed streaks from the bottom
Layer Batter and Streusel:
Spoon a generous tablespoon of batter into the bottom of each prepared muffin cup Sprinkle a good pinch of streusel topping over the batter Repeat layering with the rest of the batter until the liners are threequarters full Finish each muffin with the remaining streusel
Bake:
Place your filled muffin tin in the center rack of the oven Set a timer for fifteen minutes and check with a toothpick at the center of a muffin If it comes out clean or with just a crumb or two they are done If not bake up to five minutes longer
Cool:
Take the pan out and gently lift the muffins out onto a wire rack Let them cool completely so the crumb can set
A cupcake with powdered sugar on top. Pin it
A cupcake with powdered sugar on top. | gracefulflavors.com

Cinnamon has always been a must for me in coffee cake You can never have too much of that sweet spice My kids love to help with the streusel and always sneak a pinch for themselves before the muffins even go in the oven

Storage Tips

Once the muffins have cooled store them in an airtight container at room temperature for two to three days For longer storage wrap each tightly in plastic and freeze for up to two months I often freeze a few so I can enjoy a homemade treat on busy mornings

Ingredient Substitutions

If you do not have sour cream you can use plain full fat Greek yogurt for similar results For a dairy free version use your favorite plant based butter and sour cream Many times I have swapped white whole wheat flour for half of the allpurpose It adds a bit of extra nuttiness without affecting texture

Serving Suggestions

These muffins really shine alongside a hot mug of coffee or tea I sometimes dust them with a sprinkle of powdered sugar before serving For a brunch spread serve with fresh fruit and scrambled eggs or tuck one into a lunchbox for a sweet afternoon surprise

A cupcake with powdered sugar on top. Pin it
A cupcake with powdered sugar on top. | gracefulflavors.com

A Bit of Coffee Cake History

Classic coffee cake has its roots in Old World traditions and was meant to be served with a morning or afternoon cup of coffee The addition of streusel is a German touch that became popular in American baking My grandmother made a fullsized version for every family holiday and this muffin version is my nod to her kitchen

Frequently Asked Questions

→ What does sour cream add to muffins?

Sour cream keeps muffins extra moist and tender, lending a subtle tang to balance sweetness.

→ Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt can replace sour cream for a similar creamy texture and mild tang.

→ Why is the streusel layered inside and on top?

Layering streusel both inside and on top creates a delicious cinnamon ribbon and a crunchy finish.

→ How do I know when the muffins are done?

Insert a toothpick in the center; if it comes out clean or with a few crumbs, the muffins are ready.

→ Can I freeze these muffins?

Absolutely. Once cooled, wrap the muffins tightly and store in the freezer for up to 2 months.

→ What’s the best way to store leftovers?

Keep muffins in an airtight container at room temperature for up to 3 days for maximum freshness.

Sour Cream Coffee Cake Muffins

Moist muffins with cinnamon streusel and a delicate sour cream base; ideal for breakfast or any sweet craving.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Barbara


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

→ Streusel Topping

01 1/2 cup all-purpose flour
02 1/2 cup granulated sugar
03 1 teaspoon ground cinnamon
04 6 tablespoons unsalted butter, cut into 1/2-inch pieces

→ Batter

05 2 1/4 cups all-purpose flour
06 2 teaspoons baking powder
07 1/2 teaspoon baking soda
08 1/4 teaspoon salt
09 1/3 cup unsalted butter, softened to room temperature
10 1/3 cup vegetable oil or canola oil
11 1 cup granulated sugar
12 2 large eggs
13 1 cup sour cream
14 2 teaspoons vanilla extract

Instructions

Step 01

Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners and set aside.

Step 02

In a medium bowl, whisk together the flour, sugar, and cinnamon. Add the butter pieces and incorporate using a fork or pastry blender until the mixture forms coarse crumbs. Set aside.

Step 03

In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

Step 04

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, oil, and granulated sugar together until smooth and creamy.

Step 05

Add the eggs one at a time, beating well after each addition to ensure thorough integration.

Step 06

Reduce mixer speed to low. Pour in sour cream and vanilla extract, mixing until just combined.

Step 07

Gradually add the dry flour mixture to the wet ingredients. Mix until just combined, being careful not to overwork the batter. Finish by stirring by hand with a spatula to ensure all ingredients are incorporated from the bottom.

Step 08

Spoon a generous tablespoon of batter into each muffin cup. Sprinkle a portion of the streusel over the batter. Divide remaining batter among the cups, then top each with the rest of the streusel, distributing evenly.

Step 09

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin emerges clean.

Step 10

Transfer the muffin tin from the oven and carefully remove each muffin onto a wire rack to cool completely before serving.

Notes

  1. Use a light hand when combining the batter to ensure moist, tender muffins.

Tools You'll Need

  • Standard 12-cup muffin tin
  • Paper muffin liners
  • Mixing bowls
  • Whisk
  • Stand mixer with paddle attachment
  • Spatula
  • Fork or pastry blender
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (gluten)
  • Contains egg
  • Contains milk

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 401
  • Total Fat: 20.7 g
  • Total Carbohydrate: 49.3 g
  • Protein: 5.5 g