You’ll love these easy-to-make sour cream coffee cake muffins so much that it will be hard to stop at just one.

Sour Cream Coffee Cake Muffin on plate

You know what’s really great about keeping basic pantry items on hand?

Being able to make these scrumptious muffins.

The only thing needed that’s not a regular pantry item is sour cream.

No need to get a fancy schmancy brand of sour cream for this recipe either.

Feel free to buy the generic brand if the price is better, but make sure to get the regular sour cream and not the fat free version.

These muffins are wonderful for breakfast and for a snack.

The top of the muffins have a slight crispiness to them from the cinnamon and sugar that tastes wonderful.

And there’s a layer of cinnamon and sugar on the inside too.

Let’s check out the ingredients.

Ingredients for Sour Cream Muffins

Sour cream, eggs, double acting baking powder, baking soda, vanilla extract, butter, flour, sugar, and cinnamon

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Heat the oven to 350 degrees F.

Baking Pan Greased with Butter

Generously grease the bottom and all sides of a muffin pan with butter.

Butter in Metal Bowl

Add the butter,

Pour Sugar in Bowl

and sugar to a large mixing bowl.

Sour Cream Coffee Cake batter in bowl

Beat until light and fluffy.

Add Flour In Bowl

Next add the flour,

Add Sour Cream in Bowl

sour cream,

Sour Cream in Flour Bowl

and…

Eggs in Bowl

…the eggs…

Pour Eggs in Flour Batter

…then add…

Baking Soda in Batter

the baking soda and baking powder,

Add Vanilla Extract in Batter

and vanilla extract.

Mixed Muffin Batter in bowl

Beat on a low speed until blended.

Then beat another 3 minutes more.

Add Muffin Batter in Pan

Add the batter to the muffin tin only filling the space about halfway for each muffin.

Cinnamon and Sugar in Bowl

Then mix the cinnamon and sugar for the topping.

Cinnamon Sugar on Muffin Batter

Top the batter generously with the cinnamon and sugar mixture.

Coffee Cake Batter in Muffin Pan

Next, add another layer of batter for each muffin.

Cinnamon and Sugar on Batter

Lastly, top the batter with a generous portion of the cinnamon and sugar mixture.

Sour Cream Muffins in Pan

Bake about 27 minutes or when the inside of each muffin is slightly moist.

These muffins are best when baked just enough so that the middle of the muffin is as moist as possible otherwise, they tend to dry out.

Sour Cream Muffins on Plate

Let the muffins cool.

Butter on Sour Cream Muffin on plate

Serve with butter…

Butter on Sour Cream Muffin on plate

…or as is.

Sour Cream Muffins on Plate

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Sour Cream Muffins on Plate

Sour Cream Coffee Cake Muffins

You'll love these easy-to-make sour cream coffee cake muffins so much that it will be hard to stop at just one.
5 from 1 vote

Ingredients

  • 3/4 cup (1-1/2 sticks) butter (salted) softened
  • 1-1/4 cup sugar for the cake
  • 3 eggs
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons vanilla extract
  • 3 cups flour
  • 1-1/2 cups sour cream (regular, not the fat free type)
  • 2 tablespoons butter to grease the muffin tin
  • 1-1/2 teaspoons ground cinnamon for the topping
  • 3/4 cup sugar for the topping

Instructions

  • Heat the oven to 350 degrees F. 
  • Generously grease the bottom and all sides of the muffin pan with butter.
  • In a large mixing bowl, add butter and sugar. Beat until light and fluffy. 
  • Next add flour, sour cream, eggs, baking soda, baking powder, and vanilla extract. Beat on a low speed until blended. Then beat for another 3 minutes. 
  • Add the batter to the muffin pan only filling the space halfway for each muffin.  Set aside for a moment.
  • In a separate small bowl, mix the cinnamon and sugar. Then generously top the batter with half of the cinnamon and sugar mixture.
  • Next, add another layer of batter for each muffin. 
  • Lastly, top the batter with the remaining cinnamon and sugar mixture.
    Bake until the inside of each muffin is still slightly moist (about 27 minutes; use a toothpick to test the middle of the muffin, if the toothpick comes out with a small amount of moist cake on it then remove it from the oven to cool).
    These muffins are best when baked so that the middle of the muffin is as moist as possible otherwise they tend to dry out. 
  • Let the muffins cool; when the muffins are cool enough to handle, carefully remove them from the muffin pan. 
  • Serve with plain or with softened butter.

This recipe was originally posted on 3/16/2013.

Recipes with Cinnamon

Here are more recipes with cinnamon you may like “Snickerdoodle Skillet Biscuits“, “Apple and Cinnamon Toast Butter” and “Brown Sugar and Honey Cinnamon Rolls“.

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