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Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins: Moist Perfection Awaits

These Sour Cream Coffee Cake Muffins are deliciously moist with a cinnamon streusel topping, making them a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour Substitute with whole wheat flour for a healthier option.
  • 1 cup Granulated sugar Can use coconut sugar for a lower glycemic index.
  • 2 tsp Ground cinnamon Increase based on your preference.
  • 1 tsp Salt Omit for low-sodium diets.
  • 1 tbsp Baking powder Ensure it's fresh for the best results.
  • 1 tsp Baking soda Can substitute with baking powder (triple the amount).
  • 6 tbsp Unsalted butter Add moisture and flavor to the streusel; replace with margarine for a non-dairy option.
  • 1/4 cup Vegetable or canola oil Substitute with applesauce for a lighter version.
  • 2 large Eggs Flaxseed meal mixed with water can substitute for a vegan option.
  • 1 cup Sour cream The key to moisture and flavor; Greek yogurt is an excellent substitute.
  • 2 tsp Vanilla extract Use almond extract for a different flavor profile.
For the Streusel Topping
  • 1/2 cup All-purpose flour You can use oats for added texture.
  • 1/2 cup Granulated sugar Brown sugar will deepen the flavor profile.
  • 1 tsp Ground cinnamon Adjust according to your taste.
  • 6 tbsp Unsalted butter Swap with coconut oil for a delightful twist.

Equipment

  • Muffin tin
  • Mixing bowls
  • Stand Mixer
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Combine flour, sugar, and cinnamon in a bowl for the streusel. Cut in the butter until crumbly, then set aside.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt for the muffin batter.
  4. Beat the butter, oil, and sugar on medium speed until fluffy. Add eggs one at a time, mixing well.
  5. Slowly mix in sour cream and vanilla extract until fully blended. Avoid overmixing.
  6. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined.
  7. Spoon batter into muffin cups, add streusel, top with more batter, and finish with more streusel.
  8. Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Mix gently to achieve light and fluffy muffins. Check the freshness of your baking powder and baking soda for optimal rise.

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