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Sour Cream Coffee Cake Muffins

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Deliciously moist sour cream coffee cake muffins filled with a layer of brown sugar and cinnamon. These muffins have a streusel topping made with butter, brown sugar, and cinnamon. A sweet vanilla glaze is drizzled on these muffins as the finishing touch.

Sour Cream Coffee Cake Muffins

These muffins are based on my Sour Cream Coffee Cake.  We absolutely love this cake but muffins are more convenient to eat, especially on the go!  It has the same moist and fluffy texture that the cake has and the batter is enough to make 12 muffins!

To achieve a crunch when biting into the muffin and having a soft and fluffy center, changing the oven temperatures will get these results.

To get bakery-style muffins like this, adjust the oven from 425° to 350° after baking for 5 minutes.  When the temperature is reduced to 350° then allow the muffins to bake for the rest of the time.

Check the center of the muffin with a toothpick to ensure doneness.

  • Preheat the oven to 425°
    • Bake for 5 minutes
  • Reduce the oven temperature to 350°
    • Bake for an additional 12-13 minutes
Sour cream coffee cake muffins resting on wire rack and drizzled with glaze.

Breakfast Muffins

These muffins are great for breakfast and they pair wonderfully with coffee or orange juice.  The muffins have a nice crunch on top with the cinnamon-flavored streusel topping.

These muffins are also incredibly easy to make.  Making these muffins are broken down into 3 steps: preparing the batter, preparing the crumb topping that is used for both the filling and the streusel, and making the sweet vanilla glaze drizzle.

These muffins have a delicious flavor of cinnamon throughout as well as the flavors of butter and brown sugar.  These muffins make great comfort food, or dessert and are great served for either breakfast, dessert, or even brunch!

Related:  Vanilla Cinnamon Sugar Swirl Cupcakes

A deliciously moist coffee cake muffin filled with a layer of brown sugar and cinnamon with e a streusel topping made with butter, brown sugar, and cinnamon.

Easy to Make

The first step to making these muffins is to make the muffin batter.  To get moist and fluffy results you want to be careful not to overbeat the mix.  If you do, the muffins will be dense and dry.  Once the muffin mix is made, it’s time to make the streusel topping for the inside of the muffins as well as the crumb topping.

Simply melt the butter and add the flour, brown sugar, cinnamon, flour, salt, and cocoa powder.  Combine until it is crumbly.  That’s it!

Line a muffin tin with 12 cupcake liners or grease the liner and rim well.  Add 1 teaspoon of the batter to each liner and then add 1 teaspoon of the filling on top of the batter.

Finish prepping the muffins by filling the liners all the way to the top with the remaining batter.  Bake in the preheated oven at 425° for five minutes and then reduce the temperature to 350° and bake for the remaining time.

Allow the muffins to cool completely by removing them from the muffin tin and cooling them on a wire rack.

Make the sweet vanilla glaze by combining the milk, confectioner’s sugar, and vanilla until smooth and creamy.  Drizzle on top of the muffins once they are completely cooled.  If the muffins are not cool then the drizzle will melt into the muffins.

Close up of sour cream coffee cake muffin with sweet glaze on gray circular board.
Yield: 12 muffins

Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins

Deliciously moist sour cream coffee cake muffins filled with a layer of brown sugar and cinnamon. These muffins have a streusel topping made with butter, brown sugar, and cinnamon. A sweet vanilla glaze is drizzled on these muffins as the finishing touch.

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

Sour Cream Coffee Cake Muffins

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ⅓ cup brown sugar
  • 2 eggs
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla
  • ¾ cup sour cream
  • ⅓ cup milk
  • 1 ½ cup all-purpose flour

Muffin Filling & Topping

  • 3 tbsp butter, melted
  • ½ cup brown sugar, packed
  • 1 tbsp cinnamon
  • ½ tsp cocoa
  • ⅛ tsp salt
  • ½ cup all-purpose flour

Instructions

  1. Preheat the oven to 425°
  2. Line a muffin tin with liners or grease the tin well.
  3. In a large bowl, beat together the softened butter, granulated sugar, and the brown sugar.
  4. Add in the vanilla extract and eggs, mix.
  5. Beat in the sour cream until it is well blended.
  6. Add in the salt, baking powder, and baking soda.
  7. Blend the flour, careful not to overbeat.
  8. Add in the milk until mixed.
  9. Add 1 tsp of batter to 12 liners. Set aside.

Cinnamon Filling

  1. Mix together the melted butter, brown sugar, cinnamon, cocoa, salt, and flour.
  2. Combine until the mixture is crumbly
  3. Add a tsp of the mixture on top of the batter inside the muffin tins.

Making the Muffins

  1. After sprinkling 1 tsp of the mixture to the tins, fill the liners with the remaining batter all the way to the top. Gently press into the muffin batter.
  2. Sprinkle the rest of the crumb mixture
  3. Bake in the preheated oven at 425° for 5 minutes.
  4. Reduce the temperature to 350° and bake for 12-13 minutes.
  5. Remove from the oven and let cool on a wire rack.

Sweet Vanilla Glaze

  1. Combine 2 tbsp of milk, ½ tsp of vanilla, and ½ cup of confectioner's sugar.
  2. Drizzle the glaze on the crumb topping once the muffins are completely cool.
  3. Store in an airtight container.

Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Calories: 396Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 282mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 4g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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