Miss your favorite coffee cake from that bakery or coffee shop around the corner? Try these Sour Cream Coffee Cake Muffins! Making your own version of this classic is surprisingly easy – and everyone will love the alternating layers of extra-moist cake and cinnamon-sugar crumbles! Luckily, making them at home is a 35-minute project, and it allows you to create some delicious treats on a whim.
To start, preheat your oven and line a muffin pan with paper liners. Next, make the streusel. Then combine the dry ingredients for the batter in a mixing bowl and set aside. Use a stand mixer fitted with the paddle attachment to mix the wet ingredients, then mix in the flour mixture, sour cream, and vanilla. Be sure not to overmix the batter to ensure light and fluffy muffins. To assemble, spoon a portion of the batter into each muffin cup, then top with a sprinkle of streusel. Top with another portion of batter and add a final sprinkle of streusel on top. Bake the muffins until golden brown, and a skewer inserted in the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Serve these muffins with a cup of coffee for the perfect afternoon pick-me-up!
To make the Sour Cream Coffee Cake Muffins, you will need the following ingredients:
Preheat the oven to 350 °F. Line a 12-cup muffin pan with paper liners and set aside.
In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
Add 4 tablespoons of slightly softened butter and use a fork to mash the mixture together until combined and resembles wet sand. Set it aside.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix ⅓ cup unsalted butter butter, ⅓ cup vegetable oil, and 1 cup sugar on medium speed until combined.
With the mixer on low, add 2 large eggs one at a time, making sure each egg is completely incorporated before adding the next.
Add in 1 cup sour cream and 2 teaspoons vanilla extract and mix to combine.
With the mixer on low, gradually beat in the dry ingredients until just combined.
Spoon a portion of the batter into each muffin cup, then add a sprinkle of streusel.
Top with another portion of batter and add a final sprinkle of streusel on top.
Bake for 18 to 22 minutes until golden brown and a skewer inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a rack to cool completely.
Serve with a cup of coffee and enjoy! The leftovers will keep well in an airtight container at room temperature for up to four days.
Bake up a batch of these quick and easy Sour Cream Coffee Cake Muffins and enjoy them with a cup of your favorite coffee. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes. We love seeing what you’ve made!
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