Sour Cream Coffee Cake Streusel Muffins

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!

Sour Cream Coffee Cake Streusel Muffins | #recipe #breakfast #muffins #cake

I can’t resist coffee cake, especially when it’s piled high with crumb topping. The streusel is hands down the best part of a 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.

This coffee cake muffin is super moist thanks to the sour cream. There is 1 cup of sour cream in these muffins! This may seem like a lot but it makes the muffins super soft and spongy.

These muffins are not too sweet with the perfect amount of spice from the cinnamon.  No coffee cake is complete without a drizzle of our simple glaze.

They are wonderful as a snack or as dessert. Perfect to go alongside your morning cup of coffee.

Sour Cream Coffee Cake Streusel Muffins | #recipe #breakfast #muffins #cake

This recipe makes a total of 12 regular sized muffins. You can always turn them into jumbos if you prefer. (I won’t judge). The secret ingredient to make these muffins super moist and tender is sour cream. 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.

Sour Cream Coffee Cake Streusel Muffins | #recipe #breakfast #dessert #muffins

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. 

Sour Cream Coffee Cake Streusel Muffins | #recipe #breakfast #dessert #muffins

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.

Sour Cream Coffee Cake Streusel Muffins | #recipe #breakfast #dessert #muffins 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!!

Sour Cream Coffee Cake Streusel Muffins

3.67 from 6 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
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!


Sour Cream Coffee Cake Streusel Muffins

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

Streusel topping

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


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


Sour Cream Coffee Cake Streusel Muffins

  1. Preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray or with muffin liners.
  2. Add flour, salt, cinnamon, baking powder and baking soda to a large bowl.
  3. In a stand mixer with the paddle attachment cream butter and both sugars, 2-3 minutes.
  4. Add in eggs one at a time, scraping the bowl between each addition.
  5. Stir in sour cream and vanilla and mix to combine.
  6. Fold in dry ingredients and mix just until combined. (Do not overmix).
  7. Scoop 1-2 tablespoons of batter into the greased muffin pan. Sprinkle each with some of the streusel. Top with the remaining batter (fill 3/4 of the way up). Sprinkle with the remaining streusel.
  8. 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.
  9. Allow the muffins to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
  10. Drizzle glaze on top of each cooled muffin and serve!

Streusel topping

  1. 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.


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

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!









Leave a Comment


  • I couldn’t trust myself around a whole batch of these either. These look so delicious and I love that they’re in mini form too. So perfect for breakfast!

  • Wow this looks delicious! yeah sour cream is a magical thing 🙂 Love it too as an ingredient. Hm I just made Chocolate Muffins 🙂 but I think I have to make them again tomorrow.. seems like I didnt fill the muffin cases enough.. but at first you never know how much they’ll rise 🙂 Nice that you gave instruction about how much you filled your muffin cases.

  • Love these cute muffins and the streusel is just outstanding! Love the use of sour cream in baked goods! Pinning!

  • These look so fancy – like they came straight from the bakery. I love that they are easy to make and take minimal kitchenware. As a bonus, my hubby likes a good coffee cake so I think he would be ecstatic that they are loaded with the crumb topping.

  • One of my fav thing about baking treats like these is getting to drizzle them after! I also agree with the general consensus here…There is no way I could trust myself around a batch of these! Loveee the concept… Coffee + cream + streusel = heaven. Although I would totally have to have them with a mug of milky tea 🙂

  • Jennifer

    I made these muffins following the recipe exactly, including not overworking the batter. I think there is something missing from the recipe. The mixture was very much like bread dough– not liquid at all and somewhat crumbly. I literally picked it up with my hands and put it into the muffin tins it was so doughy. I thought it might be the sour cream, but it felt like there needed to be milk in it. The result was bland, doughy tasting muffins. I won’t be making this again. I hope the rest of you have better luck.

    • Joy

      Same thing happened to me when I tried making them. It was just like bread dough.

      • Sondra :(


        I agree with the above comments, I wished I had read them before baking – What a mess! The “batter” was so thick it was like play dough! I have a messy kitchen and no yummy muffins to speak for it.

        I think this is only a 5 star because people are pinning the beautiful pictures and not ACTUALLY baking it. The recipe HAS to be missing an ingredient.

        • Hi Sondra,

          I am so sorry that these did not work out for you. I am going to remake these myself and see what the issue is. I appreciate you trying the recipe and am so sorry that they did not turn out for you.

          Thank you,


          • Sharon

            April 19, 2019 – trying these today; currently have first 2 pans in the oven. Doubled the recipe because they looked so yummy and appeared similar to a favourite of my kids and grandkids from a local coffee shop. However, same experience – dough, super think, difficult to fill the pans. Will be interested to see and taste the final result. Will update once they have been taste tested.

  • Nata Etherton


    What was the result when you remade the coffee cake muffins? They look so good, but I’d like to hear your answer before I make them.


  • Beth Johnson

    While the muffins turned out OK, the narrative (I was looking for something easy and quick for a summer house full of children – big and small) does not match the directions!!!!!
    “This is a super easy recipe for coffee cake muffins. It requires two bowls and no mixer! Everything gets folded by hand.” These directions are at odds with the directions which call for using a stand mixer! As well, paragraph 3 notes 1.25 C of sour cream,=;
    the recipe 1 cup. Frustrating in the early morning trying to get something yummy on the table quickly!

    • Hi Beth,

      I’m so sorry about that. I can see how that is super confusing. I will fix the recipe and instructions asap. Thanks for making me aware of this.



  • Amanda

    Would love to make these, but there is a discrepancy between the narrative and the recipe about how much sour cream – is there 1 1/4 cups or 1 cup of sour cream? It just doesn’t seem like there is enough liquid to make a velvety cake-like batter and I don’t want to end up with so-so muffins. On to another recipe…..

  • Claudette Zieschang

    I really enjoyed this reciepe just change a few things I melted the butter put the 2 eggs and sour cream in one bowl. The other bowl put flour , sugar 2 tsp baking powder and 1 tsp baking soda. This muffin turn wonderful thanks for the reciepe. Everyone love them.

  • Debra Christmas

    Just made these with my lovely 11 year old granddaughter Sophie. They were absolutely fantastic. I have been making a sour cream coffee cake for 20 years and she wanted to make sour cream coffee cake muffins and we found yours. Might be my favourite muffin. Thanks so much. We love them!

  • Sharon

    April 19, 2019 – made a double batch of these today and wish I had read the comments before deciding to double the batch. As mentioned by others, the batter was more like bread dough. I spent time spreading the layers before and after adding the middle sprinkle of streusel mixture. I used a standard muffin tin (12). Doubled recipe resulted in 24 huge muffins and 12 regular size muffins. I was generous with the streusel but still ended up discarding about 1/3 of mixture. Baked in my gas oven – took about 25 minutes per batch. Resulting flavour and texture – acceptable but would love to hear if you adjust aspects of the recipe and get better results.