Scrumptious Sour Cream Coffee Cake Muffins Recipe
Good day to all the coffee and cake lovers out there! I’m excited to share with you my favorite recipe for Sour Cream Coffee Cake Muffins. As a barista, I know that having a good cup of coffee paired with a delicious pastry can make your day so much better. And this muffin recipe does just that – it’s the perfect treat for those early mornings or afternoon breaks.
Once you try these muffins, you won’t be able to resist them. They are soft, moist, and fluffy – everything you want from a perfect muffin. And let me tell you, the aroma of cinnamon and vanilla in these muffins will fill your kitchen and leave your mouth watering.
No need to fear if you’re avoiding gluten- this recipe can easily be made gluten-free. Plus, it uses low-fat sour cream so it’s a healthier option than most bakery items out there. It’s easy to make and requires only basic ingredients found in any kitchen pantry.
So whether you’re enjoying one with your morning coffee or treating yourself after a long day, these Sour Cream Coffee Cake Muffins will definitely satisfy your cravings. So let’s get baking!
Why You’ll Love This Recipe
Listen up, coffee cake and muffin lovers! This recipe for Sour Cream Coffee Cake Muffins is about to rock your world. There are countless reasons why you’ll love this recipe, so let me break it down for you.
First off, who doesn’t love a good coffee cake? This recipe gives you all the flavors of a delicious coffee cake, but in the convenient form of muffins. No fussing with slicing a cake or worrying about portions here. You can grab a muffin and go – perfect for busy mornings or as an afternoon treat.
But these aren’t just any old coffee cake muffins. Oh no, they’re made with sour cream which adds an extra layer of moisture and tanginess to the batter. And let’s not forget the crumbly streusel topping made with walnuts, brown sugar, and cinnamon. It’s like having dessert for breakfast (or anytime of day, really).
And here’s another reason why you’ll love this recipe: it’s versatile. You can make substitutions or variations to suit your preferences or dietary needs. Want to make them gluten-free? Swap out the all-purpose flour for a gluten-free flour blend. Don’t have walnuts on hand? Use pecans instead. The possibilities are endless.
But perhaps my favorite reason why you’ll love this recipe is that it’s just plain delicious. The combination of flavors and textures in every bite will have you coming back for more. Whether you’re sipping on a cup of coffee or tea with these muffins or enjoying them as an afternoon snack, they will not disappoint.
So what are you waiting for? Get in that kitchen and start baking up some Sour Cream Coffee Cake Muffins. Trust me, your taste buds will thank you.
Ingredient List
Here are the ingredients you will need to make Sour Cream Coffee Cake Muffins:
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Cinnamon Streusel Muffins
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For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
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For the Muffin Batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/3 cups sour cream
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Cinnamon Swirl Mini Muffins
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For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
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For the Muffin Batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ tsp ground cinnamon
- ¾ cup granulated sugar
- 1/3 cup vegetable oil
- 3 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 and /13 cups sour cream or milk plus vinegar (Ina Garten’s Sour Cream Method)
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Gluten-Free Cinnamon Coffee Cake Muffins
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Cinnamon Streusel Muffins
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For the Streusel Topping:
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
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For the Muffin Batter:
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 and /13 cups sour cream or plain Greek yogurt
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Each recipe has its own ingredient list adapted to different preferences such as regular, small size or gluten-free. Each recipe consists of a cinnamon flavored streusel crumble that tops the deliciously moist and fluffy cake muffins. The fundamental ingredients include flour, baking powder, baking soda, salt, unsalted butter, eggs, vanilla extract and sour cream.
The Recipe How-To
Now that you have gone through the ingredients list, let’s dive right into how to make these delicious Sour Cream Coffee Cake Muffins.
Step 1: Prepare The Batter
Begin by preheating your oven at 350°F/180°C. Using a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
In another bowl or a stand mixer, cream together unsalted butter and granulated sugar until the mixture becomes pale in colour and fluffy in texture. Add in eggs one at a time and mix well after each addition. Add in the vanilla extract and low-fat sour cream, mixing until combined.
Gradually incorporate the dry ingredients into the batter mixture by adding them in three parts alternately with the sour cream. Beat just enough after each addition to blend well.
Optional: Prepare The Streusel Topping
If you want to make your muffins more deliciously pretty, start by preparing the crumbly topping. For this, you’ll need:
- 1/2 cup unsalted butter softened
- 1 cup packed brown sugar
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups chopped walnuts or pecans (Optional)
In a separate bowl, combine brown sugar, all-purpose flour, ground cinnamon, and salt. Gradually stir in softened unsalted butter until the mixture becomes crumbly. Stir in chopped walnuts or pecans to add an extra layer of flavor.
Step 2: Fill The Muffin Cups & Add The Streusel/Crumble Topping
Take muffin cups through which we are filling muffins; either large or mini-muffin pans can be used based on your preference, grease the pan with butter or vegetable oil.
When filling the muffin cups, I recommend making layers of batter and streusel crumbles to create an even distribution of flavor. Start by spooning a small amount of batter into each cup, then sprinkle a layer of crumble on top of it.
Repeat this process until you reach the top of the muffin cup with approximately 3/4 full. Tap the pan gently on your work surface to settle everything in place.
Step 3: Bake & Cool The Muffins
Bake for about 20-25 minutes if you are making regular-sized muffins or 15-20 minutes if you are making mini muffins, until a toothpick inserted into the center comes out clean.
Once baked, remove from pan and allow them to cool for a few minutes before transferring them to a wire rack to completely cool.
*Note: If you have used a streusel topping, it may come off as fragile and crumbly when hot. Be gentle while removing
Substitutions and Variations
Now, let’s get creative and adventurous, shall we? One of the best things about this recipe is that there are so many variations that you can try out to make it your own. Here are some exciting options you can consider:
– Gluten-Free: If you’re looking for a gluten-free option, simply swap out the all-purpose flour for almond flour and use 1 teaspoon of baking soda for every 2 cups of almond flour. You may also want to add xanthan gum or guar gum to help the muffins hold their shape.
– Apple-Cinnamon: For an extra hint of sweetness and freshness, mix in some sliced apples into the batter and sprinkle some cinnamon on top before baking. The combination of soft muffin and crunchy apple bits is mouthwatering!
– Streusel Topping: To take your baking skills up a notch, sprinkle some streusel topping on your muffins before popping them in the oven. Simply mix together 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/4 cup softened unsalted butter. Now you’ve got crumbly goodness on top of your muffins!
– Mini Muffins: If you’re planning on serving these muffins at a party or gathering, miniature versions could be just perfect! Simply fill mini-muffin tins with the batter and decrease cook time by about five minutes.
– Different Nuts: Although walnuts are used in the recipe, you might want to experiment with other nuts that you enjoy – such as pecans or almonds – to add more flavor or texture to the muffins.
So many possibilities! Which variation will be your favorite?
Serving and Pairing
Now that you’ve made these delicious sour cream coffee cake muffins, it’s time to think about serving and pairing them. These muffins are perfect for a leisurely breakfast or brunch with friends and family. They’re also great as an afternoon snack with a hot cup of coffee or tea.
When it comes to serving, I recommend enjoying these muffins warm out of the oven, when the streusel is still crumbly and the smell of cinnamon fills the room. If you have leftovers or plan on making them ahead of time, simply pop them in the microwave for a few seconds to warm them up.
In terms of pairing, these coffee cake muffins go perfectly with a freshly brewed cup of coffee or tea. The richness of the muffins pairs nicely with the bitterness of black coffee, but feel free to add your favorite creamer or milk to your cup.
If you want to make an extra special treat out of these muffins, top them with a dollop of whipped cream and fresh berries. The tartness from the fruit cuts through the sweetness of the muffin and makes for a perfect balance.
Overall, these sour cream coffee cake muffins are versatile enough to enjoy on their own or with a few simple additions. Serve them for breakfast, brunch or as an indulgent snack throughout the day.
Make-Ahead, Storing and Reheating
You can make the Sour Cream Coffee Cake Muffins ahead of time and store them for up to 3 days at room temperature in an airtight container. These muffins hold their texture and flavor well, even after a few days.
To make-ahead, complete the recipe and let the muffins cool to room temperature. Then, store them in an airtight container at room temperature until you are ready to eat them. When you take them out of storage, they will taste just as delicious as when you first made them.
If you have leftover muffins and want to reheating them, pop them in the microwave for 20-30 seconds or place them in the oven at 300°F(150°C) for 5-10 minutes. However, be cautious not to overheat your muffins or they may become dry.
Alternatively, if you want to freeze the muffins, it’s best to wrap each muffin individually with plastic wrap or foil and then place it in an airtight container or freezer bag. You could keep these muffins safely frozen for up to three months without losing their quality.
Overall, this recipe offers enormous possibilities for storing correctly: make-ahead, reheating or freezing – whatever is most convenient for your schedule!
Tips for Perfect Results
To ensure that your sour cream coffee cake muffins come out perfectly, follow these tips for perfect results:
First, make sure to use room temperature ingredients. This means taking out your eggs and butter from the fridge at least an hour before starting the recipe. Room temperature ingredients mix better and create a smoother batter.
Second, don’t overmix the batter. Mix everything together just until it’s combined. Overmixing can result in tough muffins.
Third, line your muffin pan with baking cups or lightly grease it before adding the muffin batter. This will ensure that the muffins don’t stick to the pan and are easy to remove.
Fourth, use a cookie scoop or ice cream scoop to portion out the muffin batter evenly. This will also make sure that each muffin is the same size.
Fifth, don’t over-bake! Keep a close eye on the muffins and take them out of the oven once they’re golden brown on top and a toothpick inserted comes out clean.
Sixth, let the muffins cool completely in the pan before removing them. This will help them set and prevents them from falling apart when you take them out of their cups.
Finally, feel free to experiment with different toppings and flavors! Try adding sliced apple or a cinnamon swirl for some extra texture and flavor. Don’t be afraid to get creative with your sour cream coffee cake muffins!
Bottom Line
In conclusion, the Sour Cream Coffee Cake Muffins Recipe is an exceptional choice for anyone looking to explore their taste buds with something unique and scrumptious. These muffins are easy to make and packed with the goodness of walnuts, cinnamon, and delicious crumb toppings. Not only do these muffins taste divine, but they also add a touch of elegance to any mealtime.
I hope you try out this recipe and enjoy it as much as I do. Don’t be afraid to experiment with different variations and substitutions to tailor the recipe to your taste buds. Whether you’re serving them at a party or enjoying them alone with a cup of coffee, gluten-free or not, these cakes are sure to please.
So gather your ingredients, preheat your oven, and get ready to indulge in the heavenly aroma of freshly baked sour cream coffee cake muffins. Trust me; your taste buds will thank you for it!
Sour Cream Coffee Cake Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup low-fat sour cream
topping
- 1/2 cup granulated sugar
- 1/2 cup coarsely chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F Line muffin pan with paper liners.
- In a medium bowl, combine flour, baking powder and salt.
- In a bowl, using electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla.
- Add eggs, one at a time, beating well after each addition. Add sour cream and beat until smooth.
- Add flour mixture and beat just until combined.
- Topping: In a medium bowl, combine sugar, walnuts, chocolate chips and cinnamon. Spoon batter into prepared muffin cups, filling halfway. Sprinkle evenly with half of the topping. Spoon in remianing batter and sprinkle with remaining topping.
- Bake in preheated oven for 24 minutes or until puffed, golden and a tester inserted into center comes out clean.
- Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.