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    Home » Dessert Recipes

    Sour Cream Coffee Cake Muffins

    BY: Ben Rayl PUBLISHED: 10 Apr, '13 UPDATED: 16 May, '21 10 Comments

    RecipePrintComments
    5 from 1 vote

    This coffee cake muffins recipe is amazing and the texture is perfect - they are just like coffee cake - firm and chewy, but not dry at all. They are perfectly sweet and the cinnamon sugar layer really does adds great flavor and sweetness.  The nutty crumble topping adds the perfectly crunch.

    Sour cream coffee cake muffins
    Sour cream coffee cake muffins

    Sour Cream Coffee Cake Muffins

    This coffee cake muffins recipe is amazing and the texture is perfect - they are just like coffee cake - firm and chewy, but not dry at all. They are perfectly sweet and the cinnamon sugar layer really does adds great flavor and sweetness.  The nutty crumble topping adds the perfectly crunch.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 12 Servings
    Calories: 491kcal
    Author: Ben Rayl

    Ingredients
     

    for the crumb topping:

    • ¾ cup all purpose flour
    • ¾ cup brown sugar
    • ¼ teaspoon salt
    • ½ cup walnuts - finely chopped
    • 6 tablespoon butter - cold and cut into small pieces

    for the cinnamon swirl:

    • ½ cup sugar
    • 1 ½ teaspoon cinnamon

    for the muffins:

    • 3 ½ cups all purpose flour
    • 1 teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup butter - softened
    • 1 ½ cups sugar
    • 4 large eggs
    • 2 cups sour cream
    • 1 ½ teaspoon vanilla extract

    Instructions

    to make the crumble:

    • In a medium bowl, sift the flour, sugar and salt together, then stir in the walnuts.
    • Use a pastry cutter or your fingers to mix the butter in until the mixture looks like coarse bread crumbs.  Cover with plastic wrap and refrigerate until you're ready to use it.

    to make the swirl:

    • In a small bowl, mix the sugar and cinnamon together well, then set aside.

    to make the muffins:

    • Preheat the oven to 350 F (175 C) and spray a muffin pan well (inside the cups and on the top) with cooking spray.
    • Sift the flour, baking powder, baking soda and salt together in a medium bowl, and set aside.
    • In a larger bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.  Add the eggs one at a time, beating well after each addition.
    • Add the sour cream and vanilla, and mix until just blended.
    • Add the flour mixture in three equal additions, beating just enough to incorporate after each addition - do not over-mix.
    • Spoon the batter into the muffin cups, filling them about two thirds full then sprinkle over a large spoonful of the cinnamon sugar and use a knife to gently swirl it in.  Top with another spoonful of batter, spreading it evenly over the top.
    • Sprinkle the crumb topping on top of the muffins and bake in the oven for about 25 - 30 minutes, until a toothpick test comes clean.

    Nutrition

    Calories: 491kcal | Carbohydrates: 84g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 406mg | Potassium: 204mg | Fiber: 2g | Sugar: 49g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg

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      Recipe Rating




    1. Roseanne

      August 28, 2021 at 5:46 pm

      Are these supposed to be jumbo muffins? Even with overfilling my muffin tin, I still had a lot of batter, cinnamon/sugar, plus a ridiculous amount of the topping. Ended up making a small loaf cake but still have left over topping and cinnamon/sugar.

      Reply
      • Ben Rayl

        August 29, 2021 at 12:13 am

        Given the style of muffin, I guess you could call them jumbo. I've updated the serving size to reflect 24 to clarify. And I love the way you turned the extra batter into a loaf!

        Reply
    2. coffee cake muffins without sour cream | Recipe Unique

      December 04, 2014 at 9:57 pm

      […] Comfortable food - sour cream coffee cake muffins […]

      Reply
    3. Raspberry Sour Cream Coffee Cake Muffins Raspberry Sour Cream Coffee Cake Muffins sitename%%

      October 21, 2014 at 6:45 am

      […] Comfortable food – sour cream coffee cake muffins […]

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    4. mezzapinta

      October 04, 2014 at 6:30 am

      Can this be made as a whole cake instead of muffins? What size pan would be needed?

      Reply
    5. June

      January 25, 2014 at 8:51 pm

      I made these gave nothing on the recipe about how many it makes. I thought it was a dozen, but let me tell you it makes more. piled the batter on top still had so much batter. well they over flowed what a mess. please who ever posted this recipe please give the amount they make what a waste delicious but should have had more with out mess thank goodness I put on a tray. let everyone know how many it makes before they make them like I did. because the are so good

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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