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Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins are so light and delicate. A delicious breakfast treat! - Bake or Break

If there’s one thing I wish I baked more often, it’s muffins. How much nicer is it to have a homemade muffin for breakfast instead of the usual breakfast fare? I am not known for being a morning person, which most likely explains the few and far between muffin recipes on BoB.

Sour Cream Coffee Cake Muffins are so light and delicate. A delicious breakfast treat! - Bake or Break

These muffins may have the lightest and most delicate texture of any muffin I’ve ever made. They have a cake-like consistency that is so much nicer than most muffins or coffee cakes. Muffins can tend to be dry and generally unappealing once you get past the wrapper. These little gems, however, are not in the least bit dry. They are light and moist and just plain delicious.

I sent a dozen or so of these muffins to Quinn’s co-workers, and they didn’t last long. Someone sent word that these are everything a muffin should be. I couldn’t agree more.

Find more muffin recipes in the Recipe Index!

Sour Cream Coffee Cake Muffins

Yield 24 standard-size muffins
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Sour Cream Coffee Cake Muffins are so light and delicate. A delicious breakfast treat!

Sour Cream Coffee Cake Muffins are so light and delicate. A delicious breakfast treat! - Bake or Break

Ingredients

For the muffins:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 2 large eggs
  • 1 cup (226g) sour cream
  • 1/2 teaspoon vanilla extract

For the topping:

  • 1/4 cup (50g) packed brown sugar
  • 1 cup (120g) finely chopped pecans
  • 1 & 1/2 teaspoons ground cinnamon

Instructions

To make the muffins:

  1. Preheat oven to 350°F. Line 24 standard-sized muffin cups with paper liners.
  2. Whisk together the flour, baking powder, salt, and baking soda. Set aside.
  3. Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the sugar and mix well. Add the eggs, 1 at a time, beating until blended after each addition. Add the sour cream and vanilla. Beat until blended.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing until just blended. The batter will be thick.
  5. Divide the muffin batter evenly among the muffin cups, filling each about 2/3-full.

To make the topping:

  1. Mix the brown sugar, pecans, and cinnamon together in a small bowl. Sprinkle over the muffin batter in the muffin pans.
  2. Bake the muffins for 25-30 minutes, or until a wooden pick inserted in the center comes out clean.
  3. Cool the muffins in the pans for about 5 minutes. Then remove the muffins from the pans and cool completely on wire racks.

Notes

Recipe slightly adapted from an unlabeled clipping buried deep in my “to-bake” stack.

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    20 Comments on “Sour Cream Coffee Cake Muffins”

  1. These are just terrific. Moist and delicious. Everyone loved them, from my girl friends to my 7-year old daughter. Her only comment was that she wasn’t crazy about the nut topping. Well, it would be easy to do a crumble topping that wasn’t nuts. Thank you!

  2. Excellent post. I was checking continuously this blog and I’m impressed!

  3. These were ridiculously tasty!
    I was a bit dubious as in your photos they seemed to be sagging in the middle, so I wasn’t entirely sure. Decided to make them anyway because of three reasons – not a single recipe I’ve tried from here has ever failed, I love sour cream more than anyone really should, liked how they looked on the inside.

    I may have added a couple more tablespoons of flour, as my batter seemed a tad too liquid, but that’s not unusual. I also realised at 11PM that I had no baking soda and no muffin cases, so I just added half a teaspoon extra baking powder and improvised the cases out of regular baking paper. I didn’t get 24 muffins, but 14 well-sized ones. And the topping is perfect, just that little crunch the muffins needed.

    And they are brilliant. Moist, even after a night outside in the kitchen with no cover over them, the topping is crunchy and nice, they look beautiful and didn’t sag at all and are an instant favourite! Plus, they taste like they won’t mind other additions for different flavours.

  4. Just tried them using the recipe verbatim, and that was a bad idea. They are running over the whole pan, liquid and awful-looking. So the extra half-cup of flour is necessary, for sure – this is the only thing I did different from other times.

    • Sorry for your troubles, Chai. I’ve made these multiple times with no problems. Even with following a recipe exactly, there can sometimes be differences in equipment and ingredients that can alter the outcome.

  5. Made them this am–subbed 1 cup of white whole wheat flour for 1 cup AP. used sliced almonds instead of pecans.

    got 24 muffins, filling tins 2/3 full.

    moist, tender and just plain yummy!

  6. Have you tried freezing these?

  7. Good evening! I made these a few hours ago, and your description of them is right on the mark. Light, fluffy and to die for! I tend to overfill my muffin cups so 22 came out instead of 24. Wow, I’ll definitely make these again! Simply wonderful recipe, thank you!

  8. I just made these. They smell and taste great. The only thing I was disappointed with was that they sagged in the middle and seem a little too crumbly. They don’t come easily out of the liners. Do you have any idea why that would be? I didn’t change anything in the recipe.

    • Muffins can sometimes sag in the middle if the bottoms and/or sides bake a little too quickly. If you’re using a dark pan, that could be the problem. Also, if you haven’t already done so, an oven thermometer is a small investment that will let you know if your oven temperature is correct.

  9. when recipe says 2/3 full could you tell me exactly how to measure 2/3 mine seem to be diff sizes all the time i know this sounds weird but there must be a way to measure so they are all the same .

    • Hi, Jane. It’s really just an estimate so that you’re leaving space to allow the muffins to rise. Most muffin pans will hold 1/4 to 1/3 cup of volume. It can be tough to estimate 2/3 full depending on how tapered the sides are. You can fill up each cup of your muffin pan with water to verify the volume of each cup, then use 2/3 of that volume as a reference to measure your batter for each cup.

  10. Best tasting batter ever. My granddaughter licked the spoon and bowl. I filled the cups too full so next time I will stick to the 2/3 cup. Also, I will add a little more baking poweder so they don’t sag too much in the middle. They taste excellent. Thank you!

  11. Will be baking these tomorrow for church refreshments.  They sound delicious and prefect with coffee.

  12. Few & far between muffins? My dear you have many more muffins. Than just about any blogger on line!
    I love muffins too. Real muffins not coffee shop cupcake muffins crumbly things with 7or 800 calories 
    a piece Tonight you’ve beefed up my Muffin Board considerably, along with puddings, a pie, some apple
    Hand Pies, a quick bread, A scone & a biscuit. You have some marvelous recipes! I particulars enjoyed 
    finding Maple Nut Muffins! I grew up on a farm in Maple Syrup country.  Real maple syrup is the only
    thing in this house.. May I suggest you try baking with B Grade Maple Syrup. It is very potent maple flavor..Very good eating on whole grain waffles & pancakes, hearty whole grain cereals & whole grain baked goods, try it in your Banana Muffins with Spelt flour. Or in whole grain bread. Sometime you need to try Maple Nut ice Cream. It’s normally made with toasted walnuts but you could certainly use toasted pecans.I think you will enjoy, it especially in the hot miserable 2018 summer!  Thank you for such great recipes, I will most definitely return! I’ve been following for some time. Been here & gone a couple three times. Keep up your great work. Regards MA from Boston, MA! ❤️🙃❤️ ⭐️⭐️⭐️⭐️⭐️

    • Hi, Maryann! Thank you so much for your comment! I feel like I don’t bake muffins often, but I am blessed with 12+ years of sharing recipes on this blog, so they really add up. 🙂 Thanks for the tip about the B grade maple syrup. I’ll definitely give that a try. Happy baking! 

  13. PS You can make muffins any old time of day & stash them in the freezer! No sense depriving yourself
    Of muffins for breakfast! MA

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