Best 3 Sour Cream Coffee Cake Muffins Recipes
Indulge in a delightful culinary journey with our heavenly Sour Cream Coffee Cake Muffins, a symphony of flavors that will tantalize your taste buds. These irresistibly moist and fluffy muffins are infused with the tangy zest of sour cream, creating a rich and decadent flavor profile. Each muffin is crowned with a delectable streusel topping, a crispy and sweet layer that perfectly complements the tender crumb below. Our recipe collection offers three tempting variations to satisfy every palate: the classic Sour Cream Coffee Cake Muffins, bursting with the comforting flavors of cinnamon and nutmeg; the indulgent Chocolate Sour Cream Coffee Cake Muffins, where rich cocoa powder elevates the experience; and the irresistible Blueberry Sour Cream Coffee Cake Muffins, featuring plump and juicy blueberries that burst with sweetness in every bite. Whichever variation you choose, you're in for a treat that will leave you craving more.
Here are our top 3 tried and tested recipes!
SOUR CREAM COFFEE CAKE MUFFINS
These muffins are like a wee, portable coffee cake. Moist and tasty!
Provided by movita beaucoup
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
- Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
- Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 30.2 g, Cholesterol 59.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 218.6 mg, Sugar 13 g
SOUR CREAM COFFEE CAKE MUFFINS
I actually got this recipe from a Bed & Breakfast that I once stayed at. I was so impressed with these muffins, I had to ask for the recipe. Much to my surprise, the pastry chef gave it to me and asked nothing in return. I lost this recipe and found it recently...OMG It's a keeper!
Provided by Vseward Chef-V
Categories Quick Breads
Time 37m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix brown sugar walnuts and cinnamon together and set aside.
- Muffin: Mix butter, sugar and eggs.
- Add sour cream and vanilla.
- Add dry ingredients.
- Marble the brown sugar mixture through the batter using a table knife.
- Reserve a few tablespoons for sprinkling on top.
- Fill 12 greased muffin cups.
- Sprinkle remaining brown sugar mix on top of each.
- Bake at 375 degrees for 22 minutes.
- Remove from pan and cool.
Nutrition Facts : Calories 293.3, Fat 15.6, SaturatedFat 7.7, Cholesterol 61.3, Sodium 281.5, Carbohydrate 34.8, Fiber 1, Sugar 18.1, Protein 4.4
SOUR CREAM COFFEE CAKE MUFFINS
Make and share this Sour Cream Coffee Cake Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 39m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line muffin pan with paper liners.
- In a medium bowl, combine flour, baking powder and salt.
- In a bowl, using electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla.
- Add eggs, one at a time, beating well after each addition. Add sour cream and beat until smooth.
- Add flour mixture and beat just until combined.
- Topping: In a medium bowl, combine sugar, walnuts, chocolate chips and cinnamon. Spoon batter into prepared muffin cups, filling halfway. Sprinkle evenly with half of the topping. Spoon in remianing batter and sprinkle with remaining topping.
- Bake in preheated oven for 24 minutes or until puffed, golden and a tester inserted into center comes out clean.
- Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Tips:
- For a richer flavor, use full-fat sour cream.
- To make sure the muffins are evenly cooked, fill the muffin cups no more than 2/3 full.
- If you don't have a muffin pan, you can bake the batter in a 9x13 inch pan for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- For a streusel topping, combine 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup butter in a small bowl and mix until crumbly. Sprinkle over the batter before baking.
- To add a citrus flavor, add 1 tablespoon of lemon zest or orange zest to the batter.
- For a nutty flavor, add 1/2 cup chopped walnuts or pecans to the batter.
- For a chocolate chip coffee cake, add 1/2 cup chocolate chips to the batter.
Conclusion:
Sour cream coffee cake muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their moist and tender crumb, sweet and tangy flavor, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast treat, give these sour cream coffee cake muffins a try!
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