Sour Cream Coffee Cake Muffins Recipe

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Sour Cream Coffee Cake Muffins are light and fluffy. Use these sour cream muffins for a sweet breakfast or snack!  


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 extract FOR 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 


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.  

Step 6

Also See

Also See

Mini Blueberry Muffins Recipe