Sour Cream Coffee Cake Muffins Recipe with Cinnamon Streusel

What is coffee cake?

Coffee cake typically refers to a buttery, slightly dense cake meant to be enjoyed with coffee or tea. It often includes a streusel or crumble topping and sometimes a swirl of cinnamon or crumble through the middle. It is usually less sweet than layer cakes because it lacks heavy frosting, making it well suited to breakfast, brunch, or an afternoon treat.

Ingredients for Sour Cream Coffee Cake Muffins

Notes on ingredients: use unbleached all-purpose flour and measure it gently (or weigh it) to avoid packing. Full-fat sour cream and room-temperature wet ingredients help create a tender muffin with an open crumb.

• All-purpose flour – produces soft, tall muffins; avoid compacting when measuring.
• Baking powder – provides lift for tall muffin tops.
• Baking soda – reacts with sour cream and contributes to golden color.
• Oil – keeps muffins moist because it remains liquid at room temperature; use a neutral oil like sunflower or vegetable.
• Brown sugar – used in both batter and topping; light or dark both work.
• Granulated sugar – helps stabilize moisture and texture.
• Vanilla extract – key flavor component; use a good-quality extract.
• Sour cream – adds body, tang, and richness to the batter.
• Milk – contributes moisture and a lighter crumb.
• Unsalted butter – for the crumb topping and a rich finish.
• Cinnamon – essential for the coffee cake flavor; use generous amounts for a pronounced swirl.

Step-by-step instructions

• Step 1 — Make the topping and filling. Combine 2/3 cup all-purpose flour, 2/3 cup packed light brown sugar, 2 teaspoons cinnamon and 1/4 teaspoon salt. Stir in 4 tablespoons melted and cooled unsalted butter until the mixture forms clumps. Reserve 3/4 cup of the mixture and stir in the remaining 1/2 teaspoon cinnamon to make the filling; keep the rest for the crumb topping.
• Step 2 — Make the muffin batter. Sift 2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon baking soda into a large bowl. Add 1/2 cup packed light brown sugar, 1/3 cup granulated sugar and 1/2 teaspoon salt; whisk to combine and break up any brown sugar lumps.
• Step 3 — Combine the wet ingredients. Whisk together 2 large room-temperature eggs, 1/2 cup full-fat sour cream, 2 teaspoons vanilla extract, 1/3 cup sunflower or neutral oil and 3/4 cup whole milk until smooth.
• Step 4 — Mix wet and dry. Pour the wet mix into the dry ingredients and gently fold until uniform, scraping the bottom so no pockets of flour remain. Cover and rest for 30 minutes while preheating the oven.
• Step 5 — Assemble muffins. Preheat oven to 425°F for tall peaks. Line a standard 12-cup muffin pan with paper liners (or bake 10 extra-large muffins if preferred). Use about 1.5-ounce portions: add one scoop of batter to each cup, sprinkle 1 tablespoon of the cinnamon filling on top, then cover with more batter until cups are full. Generously mound the reserved crumb topping on each muffin.
• Step 6 — Bake and finish. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (do this with the oven door closed) and continue baking for 15 minutes more, or until a skewer inserted comes out clean. Cool in the pan 5 minutes, then transfer to a rack. Serve warm or store cooled in an airtight container; they remain moist for several days.

Yes. Using melted butter will add a richer flavor, but the batter will be slightly thicker and the finished muffins will be a bit firmer because butter is solid at room temperature. Oil yields a softer, more tender crumb that stays moist longer.

Measure flour accurately, do not skimp on sugar, avoid over-mixing, and do not over-bake. Resting the batter briefly can also help with texture and rise.

Yes. Wrap each muffin tightly in plastic wrap or foil and store in a resealable freezer bag for up to three months. Thaw at room temperature or gently reheat.

Full-fat Greek yogurt or other thick Balkan-style yogurt with comparable fat content works well as a substitute, and will keep the batter rich and tender.

Ingredients

Filling & Topping:

• 2/3 cup (95g) all-purpose flour
• 2/3 cup (145g) packed light brown sugar
• 2 1/2 teaspoons ground cinnamon, divided
• 1/4 teaspoon salt
• 4 tablespoons (56g) unsalted butter, melted and cooled

Muffin batter:

• 2 cups (284g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (110g) packed light brown sugar
• 1/3 cup (65g) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (120ml) full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1/3 cup (80ml) sunflower or neutral oil
• 3/4 cup (180ml) whole milk, at room temperature

Glaze (optional):

• 1/2 cup (60g) powdered confectioner’s sugar
• 1 tablespoon (15ml) light cream (about 10% fat) or half-and-half

Instructions

1. Make the filling/topping: In a bowl combine 2/3 cup flour, 2/3 cup packed brown sugar, 2 teaspoons cinnamon and 1/4 teaspoon salt. Mix in the melted butter until clumpy. Reserve 3/4 cup of this mixture and stir in the remaining 1/2 teaspoon cinnamon for the filling; keep the rest for topping.
2. Make the muffin batter: Sift 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon baking soda into a large bowl. Add 1/2 cup packed brown sugar, 1/3 cup granulated sugar and 1/2 teaspoon salt; whisk to combine and break up any lumps.
3. Whisk together 2 eggs, 1/2 cup sour cream, 2 teaspoons vanilla, 1/3 cup oil and 3/4 cup milk until smooth.
4. Fold the wet ingredients into the dry just until combined. Cover and let rest 30 minutes while preheating the oven.
5. Preheat oven to 425°F. Line a standard 12-cup muffin pan with liners. Portion batter (about 1.5 oz per cup), add a tablespoon of the cinnamon filling, top with more batter until cups are full, then pile on the crumb topping.
6. Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake 15 more minutes or until a skewer comes out clean. Cool 5 minutes in the pan, then transfer to a rack. Drizzle glaze if desired.