Delicious Sour Cream Coffee Cake Muffins

Category: Start Your Day Right

Dive into these fluffy muffins with loads of creamy sour cream and a heap of cinnamon sugar crunch. You’ll love how simple they are—just spread some crumb mix inside and pile a bunch on top before baking. Sour cream keeps everything extra light and soft, while cinnamon and vanilla add warmth in every bite. These are awesome warm from the oven with hot coffee, but also make a great on-the-go snack. They bake up quick, just under 20 minutes. Go easy on the mixing—that’s what keeps them pillowy—and wait till they cool so they stay super light.

Dana
Updated on Fri, 20 Jun 2025 12:42:08 GMT
Cupcake dusted with powdered sugar. Pin
Cupcake dusted with powdered sugar. | chefsnaps.com

You get all the cozy, old-school charm you love from classic coffee cake, but in muffin form that's super easy to grab on the run. I pull out this go-to any time I need a can’t-fail crowd pleaser for brunch or those mornings my teenagers are racing out the door. Every bite’s soft as a pillow, packed with cinnamon, and finishes with that awesome crumbly, buttery topping.

Lazy Sundays brought these to life when I was dreaming about coffee cake but wanted something I could hand out easily. They’re now the number one request when my family comes over for brunch.

Effortless Ingredients

  • All-purpose flour: Keeps muffins fluffy, not tough. I grab unbleached for a purer taste
  • Granulated sugar: Sweetens both the muffin and the topping. Pure cane keeps the flavor clean
  • Ground cinnamon: For that classic coziness and smell. Go for the freshest you can find
  • Unsalted butter: Makes these moist and rich—let it get nice and soft before you start
  • Vegetable or canola oil: Extra moisture and softness, use whatever mild oil you like best
  • Baking powder and soda: The lift behind those sky-high muffins. Using fresh makes all the difference
  • Salt: Boosts the sweet edge. I go with fine sea salt so it blends well
  • Large eggs: Hold things together and build flavor. Farm eggs always seem to give the best rise
  • Sour cream: The star that makes every muffin moist and a little tangy. Full-fat wins for texture
  • Vanilla extract: Rounds out the flavors with extra warmth. Real vanilla smells best
  • For the crumbly topping: Use the best cinnamon and fresh, soft butter. That combo makes every bite amazing

Step-by-Step Guide

Cool Down and Serve:
Pull muffins from the oven and set them up on a wire rack to cool all the way. This really lets them set and brings out every last bit of flavor
Finish and Bake:
Pop the pan in and bake for fifteen to twenty minutes. You’ll know they’re ready when a toothpick poked in comes out clean and you catch a whiff of cinnamon
Streusel Top and Fill:
Spoon a big heap of batter in each liner. Sprinkle a third of your streusel on top, add the rest of the batter, then finish with the leftover crumb so every muffin gets that crunchy bite
Mix the Wet and Dry Together:
Drop the dry into the wet in smaller amounts, mixing softly by hand at the end so you don’t miss any flour. Go easy or your muffins could get tough
Blend in Sour Cream and Vanilla:
Turn your mixer down and pour in sour cream and vanilla. Stop as soon as everything’s mixed for the creamiest batter
Beat in Eggs One at a Time:
Crack in the eggs, making sure to beat after each. You’ll get a silky, even batter that rises well
Cream Oil, Butter, and Sugar:
Toss soft butter, sugar, and oil into your mixer. Go medium speed till it whitens and fluffs up, usually a few minutes. This is what gives muffins great texture
Shake Up the Dry Ingredients:
Mix flour, baking soda, baking powder, and salt in another bowl. Smash out any clumps so your muffins come out airy
Make the Streusel:
Throw flour, cinnamon, and sugar in a bowl and stir. Drop in butter pieces, then squish and pinch everything up till you’ve got chunky crumb bits. Let this chill while you prep the rest
Set Up and Heat:
Lay out paper liners in your muffin pan and get your oven warming to 350°F (about 175°C). This way, muffins cook even and don’t stick
Muffins on a plate with a dusting of powdered sugar. Pin
Muffins on a plate with a dusting of powdered sugar. | chefsnaps.com

The best part is tossing on the streusel. My youngest usually takes over and there’s always that happy cinnamon sugar smell rolling out of the kitchen

Storage Ideas

These stay soft for three days at room temp if you use an airtight container. For longer, pop them into a zip-top bag in your freezer. You can let them thaw on the counter or give them a quick zap in the microwave. It’s like having your favorite bakery treat on hand for busy mornings

Swaps & Switches

No sour cream? You can totally use full-fat Greek yogurt and get almost the same flavor and moist crumb. If your butter’s gone, try coconut oil in the crumb top for a subtle nutty spin. Swapping in a good gluten-free flour mix works too, just don’t overmix or they’ll get dense

Fun Ways to Serve

Show these off at brunch with some eggs and fruit, or line a few up with coffee when folks come by. Tuck one in a lunchbox for a nice surprise. Feeling fancy? Dust with powdered sugar right before passing them out

Cupcake topped with brown sugar crumble. Pin
Cupcake topped with brown sugar crumble. | chefsnaps.com

Background Bite

This kind of cake goes way back with roots in Europe—especially in Germany and Scandinavia. When folks moved to the States, adding sour cream caught on for extra rich and moist coffee cakes. Turning it into a muffin is a smart modern twist that keeps the same old-school feels, just easier to share and eat

Recipe FAQs

→ Why do you add sour cream in these muffins?

Using sour cream keeps the muffins extra soft and moist, plus it helps them taste richer and fluffier.

→ How do I make sure the streusel topping is nice and crumbly?

Just use cold butter and cut it into the mix with flour, sugar, and cinnamon. A fork or pastry cutter works best for those big crumb chunks.

→ How can I keep muffins from getting heavy?

Don’t mix the batter a bunch. Just stir until it’s barely combined and your muffins will be light as air.

→ Can I swap out sour cream for yogurt?

Totally! Plain Greek yogurt works the same way and gives you pretty much the same fluffiness and tang.

→ What’s a foolproof way to check if my muffins are baked through?

Poke the middle with a toothpick. If it comes out with no sticky batter (a crumb or two is fine), you’re good!

Sour Cream Muffins

These soft sour cream muffins are loaded with cinnamon sugar crunch and are awesome for breakfast or a quick treat.

Preparation Time
25 min
Cooking Time
20 min
Total Time
45 min
By: Dana

Category: Breakfast

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 standard muffins)

Dietary Preferences: Vegetarian

Ingredients

→ Streusel Topping

01 1 teaspoon ground cinnamon
02 100 g granulated sugar
03 85 g unsalted butter, chopped into small cubes
04 65 g all-purpose flour

→ Batter

05 2 teaspoons baking powder
06 200 g granulated sugar
07 280 g all-purpose flour
08 2 teaspoons vanilla extract
09 2 large eggs
10 240 g sour cream
11 1/2 teaspoon baking soda
12 75 g unsalted butter, softened
13 80 ml vegetable oil or canola oil
14 1/4 teaspoon fine salt

Steps

Step 01

Once they're baked, take the muffins out. Place each one on a wire rack so they can cool all the way. When they're not hot anymore, enjoy eating them.

Step 02

Slide the muffin tray into your hot oven. Let them cook for 15 to 20 minutes. If a toothpick poked into the middle comes out without any mess, they're set.

Step 03

Drop a heaping spoonful of your batter into every muffin slot. Sprinkle some of your crumbly streusel on top. Add the rest of the batter, and finish off each one with the leftover streusel, spreading it out evenly.

Step 04

Start adding your flour mixture to the rest, little by little. Don't over-mix, just combine until it comes together. Use a spatula at the end to grab any bits hiding at the bottom.

Step 05

Turn your mixer to low. Pour in the sour cream and splash of vanilla. Blend until it just looks mixed in.

Step 06

Crack in an egg, beat it in fully, then do the same with the next egg. Make sure everything's mixed up well each time.

Step 07

Beat the softened butter with oil and sugar in a stand mixer. Keep going until it looks fluffy and creamy.

Step 08

Grab another bowl and stir together the flour, baking powder, baking soda, plus a bit of salt. Give them a quick whisk, then leave that aside.

Step 09

Toss the flour, sugar, and cinnamon into a medium bowl. Cut in the butter with a fork or pastry tool until it looks crumbly and rough. Sit this aside for now.

Step 10

First, set your oven to 175°C. Pop paper liners into your muffin tray and leave it for later.

Notes

  1. Don’t mix the batter too much or they’ll come out tough. You want them soft and moist.

Required Tools

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

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has wheat (gluten)
  • Has dairy
  • Has eggs

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 285
  • Fats: 13 g
  • Carbohydrates: 37 g
  • Protein: 4 g