Deliciously moist sour cream coffee cake muffins filled with a ribbon of brown sugar and cinnamon. Each muffin is finished with a buttery cinnamon streusel on top and a light vanilla glaze for a sweet, bakery-style finish.
Sour Cream Coffee Cake Muffins
This muffin recipe is adapted from the classic sour cream coffee cake. The same tender, moist crumb you expect from that cake is captured here in individual portions—perfect for busy mornings or for taking on the go. The batter yields twelve generously sized muffins with a soft interior and a crisp, streusel-topped exterior.
To achieve a slightly crunchy top and a soft, fluffy center, use a two-stage oven temperature: start at a high heat to set the tops, then lower the oven temperature to finish baking. This technique helps create the contrast between a golden crust and a tender inside.
Bake the muffins at 425°F for five minutes, then reduce the oven temperature to 350°F and continue baking until a toothpick inserted in the center comes out clean.
- Preheat the oven to 425°F
- Bake for 5 minutes
- Reduce the oven temperature to 350°F
- Bake for an additional 12–13 minutes
Breakfast Muffins
These muffins are ideal for breakfast and pair beautifully with a cup of coffee or a glass of orange juice. The cinnamon-scented streusel provides a pleasing crunch that complements the soft, tender crumb.
The recipe breaks down into three straightforward parts: the muffin batter, the crumb mixture used both as a filling and as the streusel topping, and a simple vanilla glaze to drizzle over cooled muffins.
Expect warm notes of cinnamon, brown sugar, and butter in every bite—this recipe works well as comfort food, a sweet breakfast treat, or a brunch favorite.
Related: Vanilla Cinnamon Sugar Swirl Cupcakes
Easy to Make
Begin by preparing the muffin batter. For the lightest muffins, mix until ingredients are combined but avoid overbeating; overmixing develops gluten and yields dense muffins. After the batter is ready, prepare the crumb mixture that will serve as both the filling and the streusel topping.
To make the crumb mixture, melt the butter and stir in flour, brown sugar, cinnamon, a touch of cocoa, and a pinch of salt. Combine until the mixture is crumbly in texture—this is your filling and topping.
Line a 12-cup muffin tin with paper liners or grease the tin well. Spoon about 1 teaspoon of batter into each liner, then add 1 teaspoon of the crumb mixture on top of that layer. Finish by filling each liner to the top with remaining batter, pressing the crumb filling gently into the batter, and sprinkling the remaining crumb mixture over the tops.
Bake in the preheated oven at 425°F for five minutes, then reduce the oven to 350°F and bake 12–13 minutes more, or until a toothpick comes out clean. Transfer the muffins to a wire rack and allow them to cool completely before glazing.
For the glaze, whisk together milk, confectioner’s sugar, and vanilla until smooth. Drizzle the glaze over fully cooled muffins—if the muffins are still warm, the glaze will sink in rather than resting on top.
📖 Recipe
Sour Cream Coffee Cake Muffins
Author: Dana
Moist, tender muffins with a cinnamon-brown sugar filling and buttery streusel, finished with a light vanilla glaze.
Prep Time: 10 mins • Cook Time: 16 mins • Total Time: 26 mins
Servings: 12 muffins • Calories (per muffin): 405 kcal
Course: Breakfast • Cuisine: American
Ingredients
Sour Cream Coffee Cake Muffins
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 3/4 cup sour cream
- 1/3 cup milk
- 1 1/2 cups all-purpose flour
Muffin Filling & Topping (Streusel)
- 3 tablespoons butter, melted
- 1/2 cup packed brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon cocoa powder
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin tin with liners or grease the cups well.
- In a large bowl, beat the softened butter with the granulated and brown sugars until creamy. Add vanilla and eggs, then mix until combined. Beat in the sour cream until smooth.
- Stir in salt, baking powder, and baking soda. Gently fold in the flour without overmixing. Add the milk and mix until just incorporated.
- Place about 1 teaspoon of batter into each muffin liner and set aside.
- Prepare the cinnamon filling by combining melted butter, brown sugar, cinnamon, cocoa, salt, and flour. Mix until crumbly.
- Add about 1 teaspoon of the crumb mixture on top of the batter in each liner.
- Top each with remaining batter, filling liners to the top, pressing the crumb filling gently into the batter. Sprinkle the remaining crumb mixture over each muffin.
- Bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake an additional 12–13 minutes, until a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and cool on a wire rack.
- When muffins are completely cool, whisk together 2 tablespoons milk, 1/2 teaspoon vanilla, and 1/2 cup confectioner’s sugar until smooth. Drizzle over muffins. Store in an airtight container.
Nutrition (per muffin)
Calories: 405 kcal • Carbohydrates: 49 g • Protein: 4 g • Fat: 22 g • Saturated Fat: 13 g • Sugar: 32 g
Nutritional information is an estimate. Actual values may vary based on ingredients and portion sizes.
© Mama Needs Cake
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