Sour Cream Coffee Cake Muffins

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Sour Cream Coffee Cake Muffins are so moist and topped with the most delicious streusel. You’re going to love these classic muffins!

Coffee cake muffins are a classic for a reason. They’re super delicious and easy to fall in love with. In this recipe, I add sour cream to add moisture to the muffins. The result is a perfectly delicious moist muffin base. Finished off with delicious streusel crumbs!

Why is there no coffee in coffee cake muffins?

Now, before anyone gets mad, there’s no coffee in the coffee cake, so I didn’t miss an ingredient or do anything weird or unconventional. No doubt there will always be some nasty comments about it. The coffee cake is called because it is traditionally served with coffee, not because coffee is an ingredient.

Variation: Layered Streusel

I keep this recipe super simple. If you want to do something a little more complicated, you can always layer the streusel topping into the muffins. Simply fill the bottom of a muffin tin with enough batter to cover the bottom, then add a scoop of streusel. Cover with more batter, filling muffins about 3/4 full, then top with another scoop of streusel.

Layering the streusel will give you more delicious streusel flavor, but it will cause the muffins to fall apart a bit. Be sure to give the batter a solid base layer before placing the streusel in the center.

Storage Instructions:

These muffins will keep for 3-5 days. Just be sure to store them in an airtight container or plastic bag. Make sure to let baked goods cool completely before storing, otherwise the heat of the bread will release steam and you’ll end up with soggy bread.

A closeup of a sour cream coffee cake muffin with its wrapper cut in half and a bite out.

If you liked this recipe, you might be interested in some of our other delicious muffin recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Sour Cream Coffee Cake Muffins on a Wire Cooling Rack.

Sour Cream Coffee Cake Muffins are so moist and topped with the most delicious streusel. You’re going to love these classic muffins!

Preparation time 10 minute

cooking time 25 minute

total time 35 minute

raw material


  • 1/2 cup salted butter Room temperature
  • 1 cup sour cream
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 big egg
  • 1 3/4 cup all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda


  • 1 cup packaged brown sugar
  • 1 cup all purpose flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold salted butter Cut into small pieces


  • In a medium bowl, prepare the streusel topping by whisking together the brown sugar, flour, and salt. Using a pastry blender (or two knives), cut the butter into the flour mixture until it resembles small pebbles or sand. on hold.

  • Preheat oven to 350°F. Lightly grease muffin tins, or line with paper cups.

  • In a mixing bowl, combine butter, brown sugar, sour cream, granulated sugar, vanilla, and eggs with an electric hand mixer and beat muffin batter until creamy. Add flour, baking powder and baking soda and stir until combined.

  • Pour batter into prepared muffin tins (makes 24 muffins). Sprinkle a tablespoon of streusel on top.

  • Bake in the preheated oven for about 25 minutes, until a toothpick inserted in the center comes out clean. Remove muffins from tin and transfer to a wire rack to cool completely.

Calories: 212kcal | carbohydrate: 29G | protein: 2G | fat: 10G | Saturated fat: 6G | cholesterol: 38mg | sodium: 178mg | Potassium: 85mg | sugar: 17G | Vitamin A: 315unit | Vitamin C: 0.1mg | calcium: 43mg | iron: 0.9mg