These rich, tender sour cream muffins have a buttery cinnamon streusel layered through the center and scattered generously over the top. The sour cream keeps the muffins moist, while cake flour gives them a particularly soft crumb.
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| Sour Cream Coffee Cake Muffins |
Yield: 10 large muffins
Bake Time: 25–30 minutes
Oven: 350°F
Ingredients:
For the Muffins:
- 12 tablespoons unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- 1¼ cups sour cream
- 2½ cups (280 grams) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Streusel:
- ⅓ cup packed light brown sugar
- ⅔ cup all-purpose flour
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions:
- Preheat oven to 350°F. Line approximately 10 large muffin cups with tulip or regular paper liners.
- In the bowl of a stand mixer, cream the butter and granulated sugar on medium speed for 4–5 minutes, until light and fluffy.
- Add the eggs one at a time, mixing for 20–30 seconds after each addition, just until incorporated.
- Add the vanilla and mix for another 30 seconds.
- Weigh 280 grams of cake flour into a separate bowl. Add the baking powder and baking soda and whisk to combine. Sift the mixture through a fine-mesh strainer to remove any lumps, then stir in the salt.
- Add one-third of the dry ingredients to the butter mixture and mix for about 20 seconds. Add one-third of the sour cream and mix for another 20 seconds. Continue alternating the dry ingredients and sour cream by thirds until everything is incorporated. Avoid overmixing.
- Make the streusel: Combine the brown sugar, flour, cinnamon, salt and cold butter. Cut the butter into the dry ingredients with a pastry blender or your fingertips until well combined and the butter is approximately the size of small peas.
- Spoon ¼ cup batter into each prepared muffin cup. Sprinkle approximately 2 teaspoons streusel over the batter.
- Add another ¼ cup batter to each muffin, then finish with approximately 2 teaspoons additional streusel.
- Bake for 25–30 minutes. Begin checking at 25 minutes by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached.
- Allow the muffins to cool slightly before removing them from the pan.
Tip: Don’t overwork the streusel. Leaving the cold butter in small pea-sized pieces helps create those buttery, crumbly pockets on top as the muffins bake.
Source: Not provided