Dishing up Easy Recipes and Forkin' Fun
Sour Cream Coffee Cake Muffins

Sour Cream Coffee Cake Muffins

Shh. Don't tell anyone, but you can have your cake and eat it too. Really. Lisa has taken her scrumptious streusel coffee cake and disguised it by transforming it into mouthwatering muffins. These handy, single-serving breakfast "muffins" (nudge, nudge) are topped with a brown sugar and cinnamon crumble. As the icing on the cake (wink, wink), each domed top is drizzled with a gorgeous glaze. These moist muffins really do take the cake (say no more, say no more) alongside a cup of steaming coffee.

Bite Me Bit

"A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece."

-Ludwig Erhard


Crumble Topping

1 cup flour
½ cup packed brown sugar
½ tsp ground cinnamon
¼ tsp kosher salt
¼ cup butter, softened

Sour Cream Coffee Cake Muffins

2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ tsp ground cinnamon
½ cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
¾ cup sour cream

Sweet Glaze

½ cup icing sugar
1 tbsp milk
¼ tsp vanilla extract


1) For the crumble topping, in a medium bowl, combine flour, brown sugar, cinnamon and salt. Cut in butter with your fingers until mixture is crumbly. Set aside.

2) For the muffins, preheat oven to 350°F. Line a 12-cup muffin tin with paper muffin cups. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.

3) In an electric mixer, cream butter and sugar on medium speed until well blended. Add eggs one at a time, beating well after each addition. On low speed, add vanilla and sour cream, beating just until combined. Add flour mixture, mixing just until flour is incorporated.

4) To assemble muffins, place a spoonful of batter in the bottom of each muffin cup and finish each muffin sprinkled with crumble topping. Bake 24 minutes. Allow muffins to cool before glazing.

5) For the glaze, in a small bowl, stir together icing sugar, milk and vanilla until smooth. Drizzle on cooled muffins.

Yield: 12 muffins

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