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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.
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)


  • 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


  • 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.