Sour cream coffee cake muffins

If you love coffee cake, why not try it in muffin form? Obviously, the best part about these muffins is the streusel topping! This is great for breakfast (and likely with a cup of coffee)!

sour cream coffee cake muffin

I very rarely buy sour cream. It’s just not my thing, and I don’t usually eat it with tacos or other Mexican food. Yes, I am weird, but we already established that.

However, I buy it on occasion, but usually only if a recipe calls for it. Not too long ago, I made a lemon raspberry cake that included sour cream. Since it did not use the entire container, I had some left over sour cream. What to do with the remainder?

sour cream coffee cake muffin

My mind immediately went to a sour cream coffee cake, but I didn’t want to bake an entire cake. Naturally, my next thought was to make muffins. So here we are, with some sour cream coffee cake muffins.

The muffins came together very quickly. I found that the streusel recipe made A LOT and I ended up discarding some of it because it was just too much. As you can see in the photos, I overloaded my muffins with a ton of streusel, and I still had a lot remaining.

sour cream coffee cake muffin

I’d recommend baking these for less time than the recipe states below. Mine were a tad on the dry side, but the flavors were good. My family liked these but wanted something a little less dry for the next time.

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Sour cream coffee cake muffins

If you love coffee cake but don't want an entire cake, make these muffins instead. They are perfect for breakfast.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes



  • 2 and ¼ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cup unsalted butter room temperature
  • cup unsweetened applesauce
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract


  • ½ cup all-purpose flour
  • ½ cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons unsalted butter softened


Make the muffin batter

  • Preheat your oven to 350°F. Generously grease or line a standard muffin pan and set aside (I used a silicone muffin pan and did not line or grease it).
  • In a medium sized bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter, applesauce, and sugars on medium speed for about 2-3 minutes.
  • Add the eggs, one at a time, making sure the first one is fully incorporated before adding the next.
  • Turn your mixer to low and slowly add in the dry ingredients, sour cream, and vanilla. Mix until everything just comes together. Do not over mix.
  • Transfer the batter to your prepared muffin pan, filling each well at least ¾ full.

Make the streusel

  • In a medium sized bowl, mix together the flour, brown sugar, and cinnamon. Using a fork or pastry cutter, blend in the butter until you achieve pea-sized pieces. The streusel will resemble wet sand.
  • Add some streusel on top of the muffin batter.
  • Bake the muffins in your preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Don't over bake these or else they will be dry.
  • Allow the muffins to cool completely before serving.


Leftover muffins should be stored in an airtight container in the refrigerator or on the countertop and will last a few days. The streusel may start to get soggy after a day or two on the counter so I recommend keeping the muffins in the refrigerator.
Source: Slightly adapted from Just a Taste

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