These Coffee Cake Muffins with Sour Cream is a version of the popular coffee cake served in a muffin shape. The soft, slightly spongy cake like texture has a hint of brown sugar cinnamon and pecan filling and crumb top. The finishing touch is a vanilla icing drizzled while the muffin is still warm.
I love to serve these sour cream coffee cake muffins on weekends when I have time to sit and relax with a hot cup of coffee and a couple of warm and delicious muffins.
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Mini Crumb Coffee Cakes
I love coffee cakes. This blueberry coffee cake has been a favorite of my family for years now. However, one of my favorite coffee cakes is the New York Crumb Cake.
I also love mini food. So, it is quite natural for me to really love muffins! I love trying new recipes out all the time when it comes to theses breakfast mini cakes. So, I decided to take my mom's coffee cake with sour cream recipe and turn it into muffins.
My family was not disappointed! These Coffee Cake Muffins with sour cream were so delicious, my family devoured almost every one of them the morning I made them!
Key Ingredients for Coffee Cake Muffins
See the recipe card below for a full list of ingredients and instructions.
Dark brown sugar, chopped toasted pecans, and ground cinnamon are what makes the streusel and the crumb topping.
Unsalted butter and granulated sugar. The butter should be at room temperature to make it easy to cream into the sugar..
Large eggs, full fat sour cream, water, and pure vanilla extract are the wet ingredients for these coffee cake muffins. The eggs should be room temperature. This combination is what lends the texture and flavor. I highly recommend this vanilla extract.
Bread flour, baking powder, and salt are the dry ingredients. It is bread flour that also lends to the texture and sponginess to this coffee cake muffin recipe. I highly recommend this bread flour.
Ingredient Substitutions
- All-purpose flour: use a 1:1 swap for bread flour for a slightly less spongy, but still delicious texture.
- Greek yogurt: substitute full-fat plain Greek yogurt for sour cream to maintain moisture and tang. Or, make my homemade sour cream to use in this recipe.
- Walnuts: swap pecans for chopped walnuts or almonds to get a similar crunch in the streusel and filling.
Variations
- Fruit swirl: fold in ½ cup of fresh blueberries or diced apples before layering for a juicy burst.
- Nut-free: leave out the pecans for a nut free version.
- Maple glaze: swap vanilla extract for maple extract in the icing.
Tips for the Best Sour Cream Coffee Cake Muffins
- Mix well: beat the butter and sugar for 3 minutes, then beat another 3 minutes after adding the liquid ingredients to ensure the perfect texture.
- Measure accurately: weigh the flour for precision, otherwise, sift and spoon it into your measuring cup without packing it down.
- Level the batter: scoop 1 tablespoon of batter into the liners and tap the pan on the counter to flatten it before adding the filling.
More Muffin Recipes You'll Love
If you loved these Coffee Cake Muffins, you'll definitely want to try more of my family-favorite treats like these decadent Almond Joy Muffins and Classic Banana Crumb Muffins. For even more variety on your breakfast table, don't miss out on my fruity Cherry Chocolate Chip Muffins or the perfectly spiced Cinnamon Sugar Donut Muffins.
I'd love to know what you think of these muffins, so please leave a ⭐⭐⭐⭐⭐ rating and a comment below. If you snag a photo, tag me @grumpyshoneybunch - I love seeing your photos!
📖 Recipe
Coffee Cake Muffins with Sour Cream
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Ingredients
FOR THE TOPPING/FILLING
- ½ cup dark brown sugar , packed
- ¼ cup chopped pecans
- 1½ teaspoons ground cinnamon
FOR THE MUFFIN BATTER
- 1 cup granulated sugar
- ¼ cup butter , softened
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 7 ounces bread flour OR (1¾ cup)
- 1 teaspoon baking powder
- ½ teaspoon salt
ICING DRIZZLE
- 6 tablespoons powdered sugar
- 3 teaspoons heavy cream
Instructions
- Preheat the oven to 350°. Combine the first 3 ingredients, set aside.
- Place granulated sugar and butter in a large
bowl; beat with a mixer at medium speed until well blended (about 3
minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water,
and vanilla. - Combine the flour, baking powder, and salt in a large bowl, stirring well with a whisk. Add the flour mixture to the sour cream mixture and mix until blended.
- Reserve 3 tablespoons of the brown sugar mixture in a small bowl and set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
- Line muffin pans with paper liners. Spoon 1 tablespoon of the batter into the paper lined muffin cups. Tap the muffin pan on the counter to spread the batter out over the bottom of the muffin cup.
- Evenly sprinkle the batter with the brown sugar mixture. Spoon the remaining batter evenly over the sugar streusel in the muffin cups.
- Sprinkle the remaining 3 tablespoons of the brown sugar mixture evenly over the top of the second muffin batter layer. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Remove the muffins from pan immediately; place on a wire rack.
- Combine the powdered sugar, heavy cream, and vanilla in a small bowl, stirring until smooth. Drizzle the icing evenly over the warm muffins.
Creative One says
I am a big fan of muffins and these would certainly hit the spot with me.
The days are getting closer for your cruise, you are going to have such a blast.
Ingrid says
Those look amazing! I haven't eaten breakfast. Now I want muffins.
~ingrid
Glamorous Beauty says
Those are some great looking muffins.
Laura says
I know nothing about cruises, but that muffin looks awesome. I hope your dr gives you good news.
Katy ~ says
HoneyB, a cruise sounds so luxurious! I am so very happy for you and Grumpy to have such happy plans!
Yummmm...these muffins look fab!
Helene says
Sounds like quite a trip. You'll have a super time. Those muffins looks great, I have to make them.
Christy says
Holy Yum!! These muffins look FABULOUS!! We're taking a road trip for a baseball tournament next weekend and these will be perfect to pack up for a quick breakfast in the hotel. 🙂
I've never been on a cruise (although I've tried talking hubby into them MANY times) so I'll have to live vicariously through you.