Fluffy Sour Cream Coffee Cake Muffins

Nothing warms you up like a tray of coffee cake muffins coming out of the oven. The sour cream makes the texture super soft, and every bite has that crazy good, buttery cinnamon topping.

When I made these on a cold Saturday, the cinnamon smell pulled everyone into the kitchen before I even served them.

Cozy Ingredients

• Vanilla extract: adds warmth and deep taste, try pure vanilla for max flavor
• Salt: boosts all the other flavors, go for fine sea salt if you've got some
• Baking soda: teams up with sour cream so everything rises nicely
• Baking powder: helps get a nice muffin top, just check it isn’t old
• Sour cream: gives the muffins that super-soft and plush texture, stick to full-fat
• Eggs: bring the batter together and help it puff up, let them sit at room temp
• Vegetable or canola oil: keeps things juicy, stick to a neutral oil so nothing overpowers
• Unsalted butter: makes it rich, use quality stuff and let it soften for batter but keep it cold for streusel
• Ground cinnamon: gives that classic spice, fresher cinnamon really pops
• Granulated sugar: sweetens and works in both the batter and topping, make sure it’s not clumpy
• Allpurpose flour: holds it all together and makes it soft, always use fresh for better muffins

Simple How-To

Let Your Muffins Cool:

Once baked, take out the muffins and let them chill on a wire rack until totally cool so the inside stays tender.

Time to Bake:

Slide the muffin pan right onto the center rack. Set the timer for about fifteen minutes, and poke one with a toothpick to check. If it’s clean or just has a crumb, you’re done. If not, leave them a bit longer—up to five more minutes.

Layer Batter and Streusel:

Drop a big spoonful of batter into each lined muffin spot. Sprinkle some streusel on top. Do another layer of batter, filling until about three-quarters full, then toss on the last of your streusel.

Add the Dry Blend:

With the mixer still on low, pour in your flour mixture. Stop as soon as it’s mixed and use a spatula to scoop up anything stuck to the bottom.

Mix in Sour Cream and Vanilla:

With the mixer on low, slowly pour in the sour cream and vanilla. Stop when it's just blended so the batter stays soft.

Add Eggs One at a Time:

Drop in an egg, mix until blended, then toss in the next. One by one makes things smooth and stops lumps.

Cream Butter, Sugar, and Oil:

In a big bowl or stand mixer, beat your soft butter, the sugar, and oil for a couple of minutes until it looks light and fluffy.

Get Your Dry Mix Ready:

In a different bowl, whisk together the flour, baking powder, baking soda, and salt. You want the baking stuff to be mixed in well—leave this bowl aside for now.

Make Streusel:

Whisk the flour, sugar, and cinnamon, then toss in cold butter pieces. Use a fork or pastry blender to mix until you have crumbly bits that stick when squished. Set aside—this is your topping and filling.

Prep Your Oven and Pan:

Start by heating up the oven to 350° F. Line your muffin tin with papers to make life easier, then set it aside for filling later.

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I always load up on cinnamon for coffee cake—never enough of that sweet kick. My kids love making the crumb topping with me. They sneak bites before the muffin tin’s full every single time.

Storing Made Easy

After cooling, keep your muffins in a sealed container at room temp for two or three days. For even longer, wrap each one good and tight in plastic, then freeze. I stash a few in the freezer so I always have a homemade muffin for busy mornings.

Easy Ingredient Swaps

No sour cream? Plain Greek yogurt with all the fat will get you close. Want it dairy free? Just switch to plant-based sour cream and butter. I’ve traded in white whole wheat flour for half the regular flour too—it gives a nice nutty flavor and you won’t even notice the change in feel.

Serving Ideas

Pair these muffins with a hot cup of coffee or tea—they’re even better that way. I sometimes give them a dusting of powdered sugar before I plate them up. Add some fruit and scrambled eggs for brunch or toss one into a lunchbox as a sweet surprise later in the day.

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Fun Coffee Cake Backstory

Coffee cake started in old Europe as a treat meant to go with your coffee break. Streusel was a German twist that stuck around once it hit American kitchens. My grandma always made a big cake for holidays—making these muffins feels like bringing a bit of her kitchen into mine.

Common Recipe Questions

→ How does sour cream change muffins?

It makes your muffins extra soft and keeps them moist, plus gives them a bit of tang that balances the sweet stuff.

→ Is it okay to swap Greek yogurt for sour cream?

Totally. Full-fat Greek yogurt works great and gives you the same kind of creamy, tangy vibe.

→ Why bother stacking the streusel inside and on top?

You’ll get a cinnamon swirl in every bite and that awesome crunchy top—so good.

→ How do I check if the muffins are baked through?

Stick a toothpick in one. If nothing’s left but some crumbs or it comes out clean, you’re good.

→ Can these muffins go in the freezer?

For sure. When they’re fully cool, wrap them up tight and stash in the freezer for a couple of months.

→ How should I keep extra muffins fresh?

Put them in something airtight and leave them on the counter. They’ll be tasty for about 3 days.