Sour Cream Coffee Cake Muffins are light and fluffy. Use these sour cream muffins for a sweet breakfast or snack!
INGREDIENTS
FOR THE MUFFINS:– 2 cups (240g) all-purpose flour– 1 teaspoon baking powder– 1/4 teaspoon baking soda– 1/4 teaspoon salt– 1 cup (226g) unsalted butter, softened– 2 cups (400g) granulated sugar– 2 large egg– 1 cup (226g) sour cream– 1/2 teaspoon vanilla extractFOR THE TOPPING:– 1/4 cup (50g) packed brown sugar– 1 cup (120g) finely chopped pecan– 1 & 1/2 teaspoons ground cinnamon
MAKE MUFFINS:
Preheat oven to 350°F. Paper-line 24 regular muffin cups. Mix flour, baking powder, salt, and soda. Set aside.
Step 1
INSTRUCTIONS
Beat butter on medium speed with an electric mixer. Add sugar gradually and combine thoroughly. After adding each egg, beat until combined. Add vanilla and sour cream. Mix well.
Step 2
Lower mixer speed. Add flour mixture slowly, mixing just until mixed. Batter will be thick. Evenly fill muffin cups with batter, about 2/3 full.
Step 3
MAKE TOPPING:
Mix brown sugar, pecans, and cinnamon in a small basin. Sprinkle over muffin batter in pans.
Step 4
Bake the muffins until a wooden pick inserted in the center comes out clean, 25-30 minutes.
Step 5
Allow muffins to cool in pans for 5 minutes. Cool the muffins on wire racks after removing them from the tins.