Sour Cream Coffee Cake Muffins are super moist and topped with the most delicious streusel topping. You’ll love these classic muffins!
Coffee cake muffins are a classic for a reason. They are super delicious and easy to love. In this recipe, I’ve incorporated sour cream in order to add additional moisture to the muffin. The result is a fantastically moist muffin base that is absolutely delicious. And it’s all topped off with a tasty streusel crumble!
Why is there no coffee in coffee cake muffins?
Now, before anyone gets mad, there is no coffee in coffee cake so I didn’t miss an ingredient or do anything weird or non traditional. Without fail, someone always leaves a nasty comment about that. The reason why it’s called coffee cake is because it is traditionally served up with coffee, not because coffee is an ingredient.
Variation: Layering the Streusel
I’ve kept this recipe super simple. If you want to do something a little more complicated, you can always layer the streusel topping into the muffin. Simply fill the bottom of the muffin tin with enough batter to cover the bottom and then add in a spoonful of the streusel. Cover with more batter to fill the muffin about 3/4 full and then top with another spoonful of streusel topping.
Layering the streusel gives you more of that delicious streusel flavor, but it can cause the muffin to break apart a little bit. Just be sure to give a solid base layer of the batter before putting streusel in the middle.
Storage Instructions:
These muffins will stay good for 3-5 days. Be sure to place them into an airtight container or plastic bag to store. Always cool off baked goods completely before storing, otherwise the heat from the bread will release steam and you’ll end up with soggy bread.
If you like this recipe, you may be interested in some of our other delicious muffin recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
These turned out great, made a half recipe and layered streusel. Great flavor and moist! As one other mentioned, the batter did not make as many muffins as stated and there was a lot of struesel. For me that was fine, I was tired of store varieties and so glad to find these! I swear I make at least one recipe from here each week and it is my go-to site to get tried and true ideas.
I added pumkin spice to mine and they came out amazing!! They’re so moist and fluffy! Best muffin I’ve eaten and I made it! Thank you for the recipe!
Not quite enough to make 24. Too much streusel topping. I had at least a cup leftover after piling it on each muffin. But…most and delicious!
Would you have a good recipe for bran muffins or any other that is low in carbs? Thanks. Love your recipes!
Yes! We love bran muffins! https://thestayathomechef.com/coconut-oil-bran-muffins/
These are delicious and easy to make. And they make 24. My husband is in a nursing home and I like to take the staff treats as a thank you for the excellent care they provide him and the other residents. And they are much appreciated particularly through this horrid pandemic. I cannot go into the nursing home but I deliver them to the door and get a multitude of thumbs up. ?
Rachel,
Can you add blueberries to this recipe?