Sour Cream Coffee Cake Muffins

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Christina Marsigliese

These Sour Cream Coffee Cake Muffins are absolutely irresistible with a beautiful soft and moist texture that melts in your mouth. They have a buttery cinnamon brown sugar crumb topping that doubles as the swirl through the middle. These are wonderful for any day of the year!

5 from 7 votes

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Prep Time 15

Cook Time 20

Rest Time 30

Servings 10 muffins

Ingredients

Filling & Topping:

⅔ cup (95g) all-purpose flour
⅔ cup (145g) packed light brown sugar
2 ½ teaspoon ground cinnamon, divided
¼ teaspoon salt
4 tablespoon (56g) unsalted butter, melted and cooled

Muffin batter:

2 cups (284g) all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ cup (110g) packed light brown sugar
⅓ cup 65g granulated sugar
½ teaspoon salt
2 large eggs, at room temperature
½ cup (120ml) full fat sour cream, at room temperature
2 teaspoon (10ml) pure vanilla extract
⅓ cup (80ml) sunflower oil
¾ cup (180ml) whole milk, at room temperature

Glaze:

½ cup (60g) powdered confectioner’s sugar
1 tablespoon (15ml) light (half & half) 10% cream

Instructions

Make the filling/topping. Combine flour, brown sugar, 2 teaspoons of cinnamon and salt until blended. Add the melted butter and stir it in until it evenly blended and the mixture forms clumps. To make the filling, take ¾ cup of this mixture and place in a separate bowl and stir in the other ½ teaspoon of cinnamon. Cover the bowl with the rest of the mixture and set it aside for topping.
Make the muffin batter. Sift flour, baking powder and baking soda into a large bowl. Add brown sugar, granulated sugar and salt and whisk to blend well. Press out any lumps of brown sugar so the mixture is well combined.
Combine eggs, sour cream, vanilla, oil and milk in a medium bowl and whisk until completely smooth.
Pour the wet ingredients into the bowl with dry ingredients and gently fold together to combine. Stop right as the batter is uniform, being sure to reach down to the bottom to pull up any pockets of flour. Cover the bowl and set aside to rest for 30 minutes while the oven preheats.
Preheat the oven to 425°F for tall peaked muffin tops. Line a standard 12-cup muffin pan with paper liners. Or for extra large muffins, make 10. If making 10 then you definitely need 2 pans so you can space out the muffins every other cup since they will spread out to make large muffin tops.
Here are really great parchment paper liners that I like to use for these muffins as they won't stick at all to these ones.
Use a 1.5 oz scoop to portion batter and add one scoop to each muffin cup. Sprinkle 1 tablespoon of cinnamon filling evenly over top, then cover with batter so the cups are full. Pile the crumb topping on (really pile it on!). Don’t be shy with the topping because it will spread out as the muffins rise in the oven. Bake for 5 minutes. Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 15 minutes. Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack. They’re best served warm but also store really well and stay moist for days!
NOTE: do not put too much batter down for the first layer before the cinnamon filling or it will just get pushed up too high as the muffins bake and the swirl won’t be in the center of the muffin if that matters to you.