Sour Cream Coffee Cake Muffins

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Sour Cream Coffee Cake Muffins

 

Sour Cream Coffee Cake Muffins for Anytime

If you’ve ever had a sour cream coffee cake, you know the wonderful flavor that is contained in a piece of cake.  Buttery, cinnamon-y, and wonderful, nothing can quite beat the flavor.  Until now.  Totally portable and delicious, Sour Cream Coffee Cake Muffins will make getting up in the morning worth the effort.  They bake up fluffy and buttery, and are perfect with your favorite morning beverage.  They are even filled with cinnamon-y goodness, making them fabulous!  And since they are totally homemade, you know all of the ingredients that go into them.

Making Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins are like a bakery muffin, with a beautiful crumb topping.  I start by making the crumb topping from butter, sugar, flour, and cinnamon.  While that rests, I whip up the rest of the muffin.  It’s a pretty standard base of flour, baking powder and soda, salt, and the like.  But then you add in a cup of sour cream.  This gives the cake portion a tangy flavor and a tender crumb that will keep you coming back for more.  The original recipe I have didn’t have any other flavoring but vanilla in the muffin portion.  I changed that with a bit of cinnamon in the batter to add an extra boost.  It was perfection!

Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins

Ingredients

    Topping
  • 6 T butter, softened
  • ½ C flour
  • ½ C sugar
  • 1 t cinnamon
  • Cake
  • 2 ½ C flour
  • 2 t baking powder
  • ½ t baking soda
  • 1 t cinnamon
  • ¼ t salt
  • ⅓ C butter
  • ⅓ C olive oil
  • 1 C sugar
  • 2 egs
  • 1 C sour cream
  • 2 t vanilla

Instructions

  1. Heat oven to 350°F. Line a muffin pan with paper cups. Set aside.
  2. In a small bowl, mix the topping ingredients and set aside.
  3. In a medium bowl, mix the flour, baking powder and soda, cinnamon, and salt. Set aside.
  4. In a large bowl, mix the butter, oil, sugar, and eggs.
  5. Add the sour cream and vanilla; mix well.
  6. Slowly add the dry ingredients to the wet and mix well.
  7. Place a tablespoon or so of batter in the bottom of each muffin cup.
  8. Divide half of the topping amongst the 12 muffin cups and place on the batter.
  9. Top with remainder of the batter.
  10. Sprinkle the remainder of the topping on the muffins.
  11. Bake 15-20 minutes, until a toothpick inserted into the center comes out clean.
  12. Cool and enjoy!
http://modernchristianhomemaker.com/sour-cream-coffee-cake-muffins/

Freezing Sour Cream Coffee Cake Muffins for Later

It might be tempting to eat all of your Sour Cream Coffee Cake Muffins at once.  They are certainly delicious enough to.  But if you don’t want to eat them all in one sitting, or you want to make up a couple of batches to save some for later, you are in luck!  Sour Cream Coffee Cake Muffins freeze well and thaw to be just like fresh made.  I tend to make them up for trips such as camping trips.  They are a great grab and go breakfast muffin, and they travel in the cooler frozen.  So use up that sour cream hiding in the fridge with a batch of Sour Cream Coffee Cake Muffins and freeze the leftovers!

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Comments

  1. Your Muffins look so moist and delicious! Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  2. Thanks for this – will have to try it really soon! They look so yummy! Blessings!

  3. Stephanie Phelps says:

    I want ti make these!

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