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!
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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
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
Nutrition Information
Did you make this?
I'd love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don't forget to follow @thechefsavvy.
Lynn
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.
Maya
These look so good Kelley! I’m so on board with the 1/2 streusel 1/2 muffin combo 🙂 Yum!
Kelley
Thanks Maya!
Kathy
Oh wow, sour cream coffee cake. Yes please. WOW
Tash
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 :(
DON”T MAKE THIS RECIPE – COMPLETE FAILURE!
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.
Kelley
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,
Kelley
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
Kelly,
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.
Thanks.
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!
Kelley
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.
Thanks,
Kelley
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!
Kelley
So glad you enjoyed this recipe! Thanks for sharing!