PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | YIELD: 12 muffins
These sour cream coffee cake muffins are an excellent breakfast. A freezer-friendly treat that you can easily whip up. Moist muffins with sour cream in the batter that are perfectly sweet with crumbly streusel topping.
INGREDIENTS :
Streusel:
- 1 tsp ground cinnamon
- ½ c. all-purpose flour
- 6 tbsp unsalted butter, cut into ½” pieces
- ½ c. granulated sugar
Batter:
- 2 large eggs
- 1/3 c. vegetable or canola oil
- ½ tsp baking soda
- 1/3 c. unsalted butter, softened to room temperature
- ¼ tsp salt
- 1 c. granulated sugar
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 c. sour cream
- 2 ¼ c. all-purpose flour
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees. Using paper liners, line a muffin tin and set it aside.
Step 2: Add the dry streusel ingredients to a medium bowl and whisk well until blended. Add the butter pieces and work into the dry mixture using a fork or pastry cutter until well blended. Set aside.
Step 3: For the batter, add the flour, baking powder, baking soda, and salt in a different medium bowl until well mixed. Set aside.
Step 4: Beat the softened butter, oil, and sugar in the bowl of a stand mixer. Then, add the eggs, one at a time, beating well after each addition.
Step 5: While the mixer is on low speed, gradually add the sour cream and vanilla. Lastly, the flour mixture. Beat well until just combined. Turn the mixer off and give the mixture one additional stir using a spatula.
Step 6: Into each prepared muffin cup, spoon a heaping tablespoon of batter and sprinkle with some of the streusel mixtures. Into the muffin cups, divide the rest of the batter and the rest of the streusel on top of each batter.
Step 7: Place in the preheated oven and bake for about 15 to 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Transfer the muffins to a wire rack when done to cool fully.
Nutrition Facts:
Serving Size: 1 muffin, Serves: 12
Amount Per Serving: Calories 401, Total Fat 20.7g 27%, Saturated Fat 9.2g, Trans Fat 0g, Polyunsaturated Fat 2.5g, Monounsaturated Fat 8.1g 0%, Cholesterol 66.5mg 22%, Sodium 130mg 6%, Total Carbohydrate 49.3g 18%, Dietary Fiber 0.9g 3%, Sugars 25.2g, Protein 5.5g 11%
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SOUR CREAM COFFEE CAKE MUFFINS
Ingredients
- Streusel:
- 1 tsp ground cinnamon
- ½ c. all-purpose flour
- 6 tbsp unsalted butter, cut into ½” pieces
- ½ c. granulated sugar
- Batter:
- 2 large eggs
- 1/3 c. vegetable or canola oil
- ½ tsp baking soda
- 1/3 c. unsalted butter, softened to room temperature
- ¼ tsp salt
- 1 c. granulated sugar
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 c. sour cream
- 2 ¼ c. all-purpose flour
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using paper liners, line a muffin tin and set it aside.
Step 2: Add the dry streusel ingredients to a medium bowl and whisk well until blended. Add the butter pieces and work into the dry mixture using a fork or pastry cutter until well blended. Set aside.
Step 3: For the batter, add the flour, baking powder, baking soda, and salt in a different medium bowl until well mixed. Set aside.
Step 4: Beat the softened butter, oil, and sugar in the bowl of a stand mixer. Then, add the eggs, one at a time, beating well after each addition.
Step 5: While the mixer is on low speed, gradually add the sour cream and vanilla. Lastly, the flour mixture. Beat well until just combined. Turn the mixer off and give the mixture one additional stir using a spatula.
Step 6: Into each prepared muffin cup, spoon a heaping tablespoon of batter and sprinkle with some of the streusel mixtures. Into the muffin cups, divide the rest of the batter and the rest of the streusel on top of each batter.
Step 7: Place in the preheated oven and bake for about 15 to 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Transfer the muffins to a wire rack when done to cool fully.
