If you’re like me, then you like a little coffee cake with your streusel, which is why these Sour Cream Coffee Cake Muffins—starring alternating layers of extra-moist cake and cinnamon-sugar crumbles—are a breakfast dream.
While I’m all for a classic slice of coffee cake (be it studded with raspberries or layered with strawberries), there’s just something about the appeal of a handheld breakfast. So you can skip the forks and either spoon the batter directly into a greased muffin pan or use your muffin wrappers of choice.
I first published this recipe in 2012, and I’ve made it many times since then. The recipe below is the original, tried-and-tested favorite, but I’ve given the images a glow-up. It’s the “plain” version of my Blueberry Coffee Cake Muffins with Streusel.
“Coffee cake” is just the name of the dish, there isn’t actually coffee in the ingredients, since this type of muffin/cake is commonly served with a cup of coffee.
Why You’ll Love These Muffins
- Jumbo, bakery-style muffins.
- Extra-moist with a light and fluffy texture.
- Quick and easy to whip up.
- Simple ingredient list.
- Delicious served warm and slathered with butter.
Although traditionally served for breakfast or brunch, the truth is, they’re just as good as an anytime snack as they are as dessert!
Cinnamon Streusel Topping
- Prepare the streusel topping.
- Combine dry ingredients. Use a whisk to combine the flour, baking powder, baking soda and salt in a medium bowl. Set it aside.
- In a separate bowl, combine wet ingredients. Beat together the butter, oil and sugar until well mixed. Add the eggs, one at a time, beating well between each addition.
- Gradually add dry ingredients to wet ingredients. Reduce the mixer speed to low, and then gradually beat in the flour mixture, sour cream and vanilla just until combined.
- Spoon into a jumbo muffin pan. Layer the batter and streusel in the prepared muffin pan by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.
- Bake. Bake the muffins until a toothpick inserted comes out clean, 18 to 22 minutes.
- Cool and devour! Remove the muffins from the oven and let them cool slightly in the muffin pan before transferring them to a rack to cool completely.
I love to serve these hot from the oven slathered with unsalted butter. Whip up a bowl of my fave Fruit Salad with Honey-Lime Dressing and your breakfast or brunch spread is complete!
Recipe FAQs
Why is this called coffee cake?Because it is meant to be served with coffee.
What if I don’t have a stand mixer?No problem! A handheld beater works or just grab a wooden spoon and mix.
How long will muffins stay fresh after baking?
Keep any leftovers in an airtight container at room temperature and store for up to four days.
With four tiny taste-testers, muffins are a food group in our house. Here are my go-to recipes:
- Mini Banana Chocolate Chip Muffins
- Banana Granola Muffins
- Raspberry Chocolate Chip Muffins
- Blueberry Coffee Cake Muffins with Streusel
- Mini Sour Cream Doughnut Muffins
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