Sour Cream Coffee Cake Streusel Muffins

This Sour Cream Coffee Cake Streusel Muffins recipe lets you enjoy the classic coffee cake you love, but in an easy-to-grab muffin! Tender spiced coffee cake piled high with buttery streusel and then drizzled with a simple glaze, these are super easy to make for breakfast or dessert!

Love sweet breakfast pastries? Then you’ve got to try my Buttermilk Pancakes and Blueberry Scones!

Sour Cream Coffee Cake Streusel Muffins (for Breakfast or Dessert!)

I can’t resist coffee cake, especially when it’s piled high with crumb topping. The streusel is hands down the best part of any coffee cake. That’s why when I make my muffins I go heavy on the streusel topping. I prefer equal amounts of coffee cake to my streusel!

These coffee cake muffins are super moist thanks to the sour cream. There’s 1 cup of sour cream in these muffins! This may seem like a lot but it makes the muffins super soft and spongy. They’re not too sweet with the perfect amount of spice from the cinnamon. And no coffee cake is complete without a drizzle of a simple glaze. They’re wonderful as a snack or as dessert. Perfect to go alongside your morning cup of coffee.

Looking for more coffee cake recipes? Then try my Pumpkin Coffee Cake and Blueberry Sour Cream Coffee Cake!

Key Ingredients

These Sour Cream Coffee Cake Streusel Muffins are comprised of three components — the muffins, the streusel, and the glaze.

For the muffins, you’ll need staple baking ingredients like all-purpose flour, salt, baking powder, baking soda, unsalted butter, brown sugar, granulated sugar, eggs, vanilla extract, and canola oil. But what makes these coffee cake muffins stand out is the cinnamon and sour cream. The cinnamon accentuates the coffee cake flavors, and the sour cream makes them super moist with a fine crumb, I tested these muffins with buttermilk and greek yogurt and found that sour cream gives the muffins the best consistency. Super moist on the inside with a slight crunch on the outside.

For the streusel topping, you’ll need more unsalted butter, brown sugar, all-purpose flour, and cinnamon.

And for the simple glaze, you just need powdered sugar and milk. That’s all!

How To Make Coffee Cake Muffins

• For the Coffee Cake Muffins: Preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray or use muffin liners. Add flour, salt, cinnamon, baking powder and baking soda to a large bowl. In a stand mixer with the paddle attachment cream butter and both sugars, 2-3 minutes. Add in eggs one at a time, scraping the bowl between each addition. Stir in sour cream and vanilla and mix to combine. Next, fold in dry ingredients and mix just until combined. (Do not overmix). Scoop batter into the greased muffin pan. Sprinkle each with some of the streusel. Place in the oven and bake for 15-20 minutes or until muffins are set. Stick a toothpick or knife in the center and make sure it comes out clean. Allow the muffins to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
• For the Streusel Topping: Add butter, brown sugar, flour and cinnamon to a small bowl. Mix together until the streusel forms a crumb like texture similar to wet sand. Set aside.
• For the Sweet Glaze: Add sugar and milk to a small bowl. Whisk to combine. Set aside until the muffins are cool enough to drizzle with the glaze. After they are out of the oven and cooled completely drizzle with the simple glaze (milk + powdered sugar). If your like me and do not usually have regular milk on hand use soy milk. (I used Silk vanilla soy milk and it went perfectly in the glaze and gave it a slight vanilla flavor.
• Storage Instructions: This recipe makes a total of 12 regular sized muffins. You can always turn them into jumbos if you prefer. (I won’t judge). I keep half of the cooked muffins on the counter sealed at room temperature. The rest I throw in the freezer to eat whenever I please. I don’t trust myself around a full batch of these muffins.

Variations

• Mix in your favorite berries, like blueberries, raspberries, or strawberries. Fresh or frozen will work!
• Add some nuts like walnuts or pecans.
• Mix in some semisweet chocolate chips to take these over the top!

More Muffin Recipes To Enjoy

• Healthy Banana Chocolate Chip Oatmeal Muffins
• The BEST Zucchini Muffins
• Flourless Peanut Butter Banana Muffins
• Pumpkin Chocolate Chip Muffins
• Easy Chocolate Chip Muffins
• Double Chocolate Chip Muffins
• Blueberry Streusel Muffins
• French Toast Muffin Cups

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Sour Cream Coffee Cake Streusel Muffins

3.67 from 6 votes

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Enjoy the classic coffee cake you love but in a muffin! Piled high with buttery streusel and drizzled with a simple glaze. Super easy to make!

Servings: 12 muffins

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Ingredients 

Sour Cream Coffee Cake Streusel Muffins

• 2 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tbsp vanilla extract
• 1 cup sour cream
• 1/3 cup canola oil

Streusel topping

• 4 tablespoons unsalted butter, cubed
• 1/2 cup light brown sugar
• 1/2 cup all purpose flour
• 1 teaspoon cinnamon

Glaze

• 1/4 cup powdered sugar
• 1/2 tablespoon milk

Instructions 

Sour Cream Coffee Cake Streusel Muffins

• Preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray or with muffin liners. Add flour, salt, cinnamon, baking powder and baking soda to a large bowl.
  
• In a stand mixer with the paddle attachment cream butter and both sugars, 2-3 minutes.
  
• Add in eggs one at a time, scraping the bowl between each addition.
  
• Stir in vanilla, sour cream and canola oil and mix to combine.
  
• Fold in dry ingredients and mix just until combined. (Do not overmix).
  
• Scoop batter into muffin tin filling 3/4 of the way up. Sprinkle with the streusel topping.
  
• Place in the oven and bake for 15-20 minutes or until muffins are set. Stick a toothpick or knife in the center and make sure it comes out clean. Allow the muffins to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
  
• Drizzle glaze on top of each cooled muffin and serve!
  

Streusel topping

• Add butter, brown sugar, flour and cinnamon to a small bowl. Mix together until the streusel forms a crumb like texture similar to wet sand. Set aside.
  

Glaze

• Add sugar and milk to a small bowl. Whisk to combine. Set aside.
  

Notes

This recipe has been updated 10/6/17 based on the comments below. I have tested it numerous times, added more butter and adjusted other ingredients for the perfect muffin!!

Nutrition Information

Calories: 478.54kcalCarbohydrates: 62.5gProtein: 4.58gFat: 23.99gSaturated Fat: 14.64gCholesterol: 90.65mgSodium: 171.38mgPotassium: 134.21mgFiber: 1.02gSugar: 37.95gVitamin A: 750.19IUVitamin C: 0.17mgCalcium: 71.44mgIron: 1.78mg

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