Coffee Cake Muffins with Sour Cream

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.

Mini Crumb Coffee Cakes

🥘 Ingredients

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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.

👪 Serving size

This recipe will make 16 Coffee Cake Muffins with Sour Cream.

🍽 Equipment

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Muffin pans, two muffin pans will be needed to make this recipe. If you have a 12 cup and 6 cup pan, that will work. Or use these individual silicone cupcake baking cups. I wish they would make an 18 cup pan!

A large mixing bowl and two smaller mixing bowls, plus 1 prep cup (for the reserved sugar mixture. This stackable set will provide you all you need.

Electric hand mixer to mix the muffin batter and a rubber spatula to scrape the bowl.

Tablespoon size scoop. I like to use this scoop for a lot of my baking from cookies to muffins.

🔪 Instructions

How to make Coffee Cake Muffins with Sour Cream

Step 1:

1. Preheat the oven to 400°. In a small mixing bowl, combine the first 3 ingredients. Reserve 3 tablespoons of the brown sugar mixture in a small prep bowl and set aside.

Step 2:

1. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
2. Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.

Step 3:

1. Combine the flour, baking powder, and salt in a large bowl, stirring well with a whisk.
2. Add the flour mixture to the sour cream mixture and mix until blended.

Step 4:

1. 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.
2. Evenly sprinkle the batter with the brown sugar mixture. Spoon the remaining batter evenly over the sugar streusel in the muffin cups.
3. Sprinkle the remaining 3 tablespoons of the brown sugar mixture evenly over the top of the second muffin batter layer.

Step 5:

1. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Immediately remove the muffins from the pan and place on a wire rack.
2. Combine the powdered sugar, heavy cream, and vanilla in a small bowl, stirring until smooth. Drizzle the icing evenly over the warm muffins.

💭 Top Tip

• To get the texture results that I received, be sure to mix the sugar and butter for the 3 minutes indicated as well as the addition of eggs, water and vanilla.
• Weighing the flour if at all possible is highly recommended for this recipe.
• If unable to weigh the flour, be sure to sift and the scoop with a spoon into the measuring cup to measure, being sure to not pack the flour into the cup.
• Scoop 1 tablespoon of batter into the muffin pans, then gently tap the pans on the counter to flatten the batter over the bottom of the pan.

📖 Variations

• For a lighter flavor, substitute light brown sugar for the dark brown sugar.
• Mix the streusel mixture into the batter instead of creating a layer (keeping the 3 tablespoon reserved for topping out).
• Substitute chopped walnuts for the pecans or leave the nuts out entirely.
• Lighten the muffin up by substituting low fat sour cream for the regular sour cream.

More Muffin recipes

Almond Joy Muffins

Banana Crumb Muffins

Cherry Chocolate Chip Muffins

French Toast Muffins

Pecan Praline Pumpkin Muffins

Rhubarb Crumb Muffins

*If you made these coffee cake muffins, please give them a star rating*