Sour Cream Coffee Cake Muffins

If there’s one thing I wish I baked more often, it’s muffins. How much nicer is it to have a homemade muffin for breakfast instead of the usual breakfast fare? I am not known for being a morning person, which most likely explains the few and far between muffin recipes on BoB.

Sour Cream Coffee Cake Muffins are so light and delicate. A delicious breakfast treat!

These muffins may have the lightest and most delicate texture of any muffin I’ve ever made. They have a cake-like consistency that is so much nicer than most muffins or coffee cakes. Muffins can tend to be dry and generally unappealing once you get past the wrapper. These little gems, however, are not in the least bit dry. They are light and moist and just plain delicious.

I sent a dozen or so of these muffins to Quinn’s co-workers, and they didn’t last long. Someone sent word that these are everything a muffin should be. I couldn’t agree more.

Sour Cream Coffee Cake Muffins

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 24 standard-sized muffins

Sour Cream Coffee Cake Muffins

Ingredients

    For the muffins:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • For the topping:
  • 1/4 cup packed brown sugar
  • 1 cup finely chopped pecans
  • 1 & 1/2 teaspoons ground cinnamon

Instructions

To make the muffins:

Preheat oven to 350°. Line standard-sized muffin tins with 24 paper liners.

Whisk together flour, baking powder, salt, and baking soda. Set aside.

Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar and mix well. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla. Beat until blended.

Gradually add flour mixture. Mix until just blended. The batter will be thick.

Spoon muffin batter into cups, filling about 2/3-full.

To make the topping:

Mix all ingredients together in a small bowl. Sprinkle over muffin batter in muffin tins.

Bake muffins for 25-30 minutes, or until a wooden pick inserted in the center comes out clean.

Remove from pans and cool completely on wire racks.

Notes

Recipe adapted from an unlabeled clipping buried deep in my “to-bake” stack.

http://www.bakeorbreak.com/2011/12/sour-cream-coffee-cake-muffins/
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14 Comments

  1. leslie December 21, 2011 Reply

    These are just terrific. Moist and delicious. Everyone loved them, from my girl friends to my 7-year old daughter. Her only comment was that she wasn’t crazy about the nut topping. Well, it would be easy to do a crumble topping that wasn’t nuts. Thank you!

  2. Breana Shrode January 10, 2012 Reply

    Excellent post. I was checking continuously this blog and I’m impressed!

  3. Chai December 8, 2012 Reply

    These were ridiculously tasty!
    I was a bit dubious as in your photos they seemed to be sagging in the middle, so I wasn’t entirely sure. Decided to make them anyway because of three reasons – not a single recipe I’ve tried from here has ever failed, I love sour cream more than anyone really should, liked how they looked on the inside.

    I may have added a couple more tablespoons of flour, as my batter seemed a tad too liquid, but that’s not unusual. I also realised at 11PM that I had no baking soda and no muffin cases, so I just added half a teaspoon extra baking powder and improvised the cases out of regular baking paper. I didn’t get 24 muffins, but 14 well-sized ones. And the topping is perfect, just that little crunch the muffins needed.

    And they are brilliant. Moist, even after a night outside in the kitchen with no cover over them, the topping is crunchy and nice, they look beautiful and didn’t sag at all and are an instant favourite! Plus, they taste like they won’t mind other additions for different flavours.

  4. Chai March 31, 2013 Reply

    Just tried them using the recipe verbatim, and that was a bad idea. They are running over the whole pan, liquid and awful-looking. So the extra half-cup of flour is necessary, for sure – this is the only thing I did different from other times.

    • jennifer March 31, 2013 Reply

      Sorry for your troubles, Chai. I’ve made these multiple times with no problems. Even with following a recipe exactly, there can sometimes be differences in equipment and ingredients that can alter the outcome.

  5. anige August 10, 2013 Reply

    Made them this am–subbed 1 cup of white whole wheat flour for 1 cup AP. used sliced almonds instead of pecans.

    got 24 muffins, filling tins 2/3 full.

    moist, tender and just plain yummy!

  6. Lisa January 23, 2014 Reply

    Have you tried freezing these?

    • Author
      Jennifer McHenry January 23, 2014 Reply

      Hi, Lisa. No, I haven’t frozen these, but I think they would freeze just fine.

  7. Kendall Stark February 16, 2014 Reply

    Good evening! I made these a few hours ago, and your description of them is right on the mark. Light, fluffy and to die for! I tend to overfill my muffin cups so 22 came out instead of 24. Wow, I’ll definitely make these again! Simply wonderful recipe, thank you!

  8. Roxanna March 7, 2014 Reply

    I just made these. They smell and taste great. The only thing I was disappointed with was that they sagged in the middle and seem a little too crumbly. They don’t come easily out of the liners. Do you have any idea why that would be? I didn’t change anything in the recipe.

    • Author
      Jennifer McHenry March 9, 2014 Reply

      Muffins can sometimes sag in the middle if the bottoms and/or sides bake a little too quickly. If you’re using a dark pan, that could be the problem. Also, if you haven’t already done so, an oven thermometer is a small investment that will let you know if your oven temperature is correct.

  9. JANE April 25, 2014 Reply

    when recipe says 2/3 full could you tell me exactly how to measure 2/3 mine seem to be diff sizes all the time i know this sounds weird but there must be a way to measure so they are all the same .

    • Author
      Jennifer McHenry April 25, 2014 Reply

      Hi, Jane. It’s really just an estimate so that you’re leaving space to allow the muffins to rise. Most muffin pans will hold 1/4 to 1/3 cup of volume. It can be tough to estimate 2/3 full depending on how tapered the sides are. You can fill up each cup of your muffin pan with water to verify the volume of each cup, then use 2/3 of that volume as a reference to measure your batter for each cup.

  10. Laura June 21, 2014 Reply

    Best tasting batter ever. My granddaughter licked the spoon and bowl. I filled the cups too full so next time I will stick to the 2/3 cup. Also, I will add a little more baking poweder so they don’t sag too much in the middle. They taste excellent. Thank you!

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