Coupon Clipping Cook

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. 

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 the sour cream.

No need to get the fancy schmancy brand of sour cream for this recipe either.  Feel free to get the generic brand if the price is better but for sure get the regular type rather than the fat free version.

These muffins are wonderful for breakfast or anytime of the day.

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.

Even though this is a coffee cake recipe, the cake is very light and tastes like comfort food.

So 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.

Here’s how to make it:

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.

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,

Vanilla Extract in Batter

and vanilla extract.

Mix Muffin Batter

Beat on a low speed until blended.  Then beat another 3 minutes more.

Muffin Batter in Pan

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

Cinnamon 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.

Batter in Muffin Pan

Next, add another layer of batter for each muffin.

Cinnamon 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

Serve with butter or as is…

Butter on Sour Cream Muffin

…then enjoy each and every bite.

Sour Cream Muffins on Plate

Thank you so much for stopping by CCC!

More Breakfast Recipes You May Also Like:

Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting

Donut Balls with Tart Lemon Glaze

Blueberry Streusel Coffee Cake with Lemon Glaze

Carrot Cake Banana Bread Baked Doughnuts

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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. 

Course Breakfast, Dessert
Cuisine American
Keyword Sour Cream Muffins
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 17 (Makes about 17 muffins)

Ingredients

  • ¾ cup softened butter (1-½ sticks)
  • 1-¼ cup sugar for the cake
  • 3 eggs
  • 1-½ teaspoons baking soda
  • 1-½ teaspoons double acting baking powder
  • 1-½ teaspoons vanilla extract
  • 3 cups flour
  • 1-½ cups sour cream (regular, not the fat free type)
  • 2 tablespoons butter to grease the muffin tin
  • 1-½ teaspoons ground cinnamon for the topping
  • ¾ cup sugar for the topping

Instructions

  1. Heat the oven to 350 degrees F. 

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

  3. In a large mixing bowl, add butter and sugar. Beat until light and fluffy. 

  4. 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. 

  5. Add the batter to the muffin pan only filling the space halfway for each muffin.  Set aside for a moment.

  6. In a separate small bowl, mix the cinnamon and sugar. Then generously top the batter with half of the cinnamon and sugar mixture.

  7. Next, add another layer of batter for each muffin. 
  8. 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. 

  9. Let the muffins cool; when the muffins are cool enough to handle, carefully remove them from the muffin pan. 

  10. Serve with plain or with softened butter.

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

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6 Comments

  1. This looks so delish!!! Yum!!! I’m gonna try bake this. I’m just curious, since it’s my first time in baking, I’d like to know what is the double acting baking powder? And also, if it’s not available, what can I substitute it with? thanks!

    • Hi Marion, double-acting baking powder is an ingredient that helps make baked goods rise. It’s located in the flour and sugar section of the grocery store and is generally available in “double-acting” as opposed to “single-acting”. For me the hardest part about baking powder is making sure that I don’t mix it up with “baking soda”. I always have to read the recipe over again and then look at the label closely to make sure I don’t mix them up. I’m not aware of a substitute for the double-acting baking powder so hopefully it’s available in the market that you shop at. I hope you enjoy these super delish muffins. Have a super great weekend!

  2. These are fabulous. They would make the perfect breakfast.

  3. Ooh yum, your muffins look so good!