These sour cream coffee cake muffins are tender and moist with a rich, tangy flavor and a buttery crumb topping. Perfect for breakfast, brunch, or a sweet snack alongside your morning coffee.
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the streusel topping:
1/2 cup brown sugar, packed
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Directions:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine sour cream, melted butter, eggs, and vanilla extract. Mix until smooth.
Add the wet ingredients to the dry ingredients and gently stir until just combined—do not overmix.
Prepare the streusel topping by mixing brown sugar, flour, and cinnamon in a bowl. Cut in the cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
Divide the batter evenly among the muffin cups, filling about 2/3 full. Sprinkle a generous amount of streusel topping over each muffin.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 290 kcal per muffin | Servings: 12 muffins