Sour Cream Coffee Cake Muffins

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by Nancy

6 Comments

These sour cream coffee cake muffins are made with simple ingredients and have cinnamon and sugar inside and out.

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

Being able to make these delicious muffins.

The only thing needed for this recipe that may not be a regular pantry item is sour cream.

About this Recipe

These muffins are made with a sour cream coffee cake recipe that I make often.

And I’m always amazed at how good this recipe is because it’s made with such simple ingredients.

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

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

For the Sour Cream:

No need to get a name brand of sour cream for this recipe.

A generic brand of sour cream works great.

Just make sure to get the regular sour cream (not low fat or fat free).

For Baking:

These sour cream coffee cake muffins can be baked in a muffin pan with, or without paper liners.

The step-by-step images below show both options…in a muffin pan greased with butter, or with paper liners

Serving

These muffins are wonderful served for breakfast, a snack or for dessert.

They’re delicious served slightly warm with a layer of softened butter spread on top or in the middle (if cut in half).

Let’s check out the ingredients.

Regular sour cream (not low or fat free), softened butter, granulated sugar, all-purpose flour, eggs, baking powder, baking soda, vanilla extract and ground cinnamon

HOW TO MAKE THIS RECIPE

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

Preparation

Preheat the oven to 350 degrees F.

If Baking the Muffins Without Paper Liners:

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

Set aside.

If Baking the Muffins With Paper Liners:

Add paper liners to a muffin pan and set aside.

Cinnamon and Sugar Mixture:

To a small bowl, add cinnamon and sugar.

Mix together until blended and set aside.

For the Batter

To a large mixing bowl, add softened butter…

…and granulated sugar.

Beat until light and fluffy.

To the bowl, add flour…

…sour cream…

…and…

…the…

…eggs.

Next add baking soda, baking powder and…

…vanilla extract.

Beat on low speed until blended.

Then beat another 3 minutes more.

For Baking

If Baking the Muffins Without Paper Liners:

Add batter to the greased muffin pan…fill each cavity halfway full.

Top the batter generously with a layer of the cinnamon and sugar mixture.

Next, add another layer of batter for each muffin.

And top the batter with the remaining cinnamon and sugar mixture.

If Baking the Muffins with Paper Liners:

Repeat the process above using a paper-lined muffin pan.

Bake

Bake until the inside of each muffin is still slightly moist (about 27 minutes).

TIP – Use a toothpick to test the middle of a muffin; if the toothpick comes out with a small amount of moist cake on it then remove it from the oven to cool.

TIP – 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.

Cool

Let the muffins cool.

When the muffins are cool enough to handle, carefully remove them from the muffin pan.

Serve

Serve with…

…softened butter…

…or…

…just as they are.

Then…

…enjoy each…

…and every…

…bite…

Thank you so much for stopping by CCC!

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Sour Cream Coffee Cake Muffins

These sour cream muffins are made with simple ingredients and taste just like comfort food.

5 from 1 vote

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Yield: 17 Servings (makes about 17 muffins)

Prep: 20

Cook: 30

Total: 50

Ingredients

Cinnamon and Sugar Mixture:

1-1/2 teaspoons ground cinnamon for the topping and inside layer
3/4 cup granulated sugar for the topping and inside layer

For the Muffin Pan (Can use paper liners instead)

2 tablespoons softened butter to grease the muffin pan (optional, can grease pan or use paper liners instead)

Batter:

3/4 cup (1-1/2 sticks) softened butter (salted)
1-1/4 cup granulated sugar for the batter
3 eggs
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 cups regular sour cream (not the low or fat free type)

Equipment

Muffin pan
Paper liners (optional) instead a muffin pan greased with butter can be used

Instructions

Preparation:

Heat the oven to 350 degrees F.
If Baking the Muffins Without Paper Liners: Generously grease the bottom and all sides of the muffin pan cavities with softened butter. Set aside
If Baking the Muffins With Paper Liners: Add paper liners to a muffin pan and set aside.
For the Cinnamon and Sugar Mixture: To a small bowl, add cinnamon and sugar. Mix together until blended and set aside.

Batter:

In a large mixing bowl, add softened butter and sugar. Beat until light and fluffy.
To the bowl, 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 Batter to Muffin Pan:

Add batter to the greased, or paper-lined muffin pan…fill each cavity halfway full.
Top the batter generously with a layer of the cinnamon and sugar mixture.
Next, add another layer of batter for each muffin. And top the batter with the remaining cinnamon and sugar mixture.

Bake:

Bake in a preheated oven (at 350 degrees F.) until the inside of each muffin is still slightly moist (about 27 minutes).
Use a toothpick to test the middle of a 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.

Cool:

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

Serve:

Serve slightly warm (optional) with softened butter or just as they are.

Notes

TIPS:

About Baking the Muffins – Use a toothpick to test the middle of a 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 just enough so that the middle of the muffin is as moist as possible, otherwise they tend to dry out.

Author: Nancy@CouponClippingCook

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Coffee Cake, Muffins, Sour Cream, Sour Cream Cake, Sour Cream Muffins

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