Coffee Cake Muffins with Sour Cream
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5.0
24 reviews
Excellent
Coffee Cake Muffins with Sour Cream
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This is a classic coffee cake recipe in muffin form with a crumbly streusel topping.
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Ingredients
- ½ cup pecans finely chopped
- ¼ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 9 tablespoons unsalted butter softened
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup sour cream or Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin-tin with paper liners.
- In a medium bowl, combine chopped pecans, brown sugar, and cinnamon. Mix well and set aside.
- In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized.
- Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel. Scoop out 3/4 cup of streusel for muffin batter and set aside.
- Cut the remaining tablespoon of butter into the remaining streusel until streusel resembles a crumble, then set aside for topping muffins. Add baking powder and baking soda to remaining flour mixture and stir to combine.
- In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add the 3/4 cup reserved streusel to flour mixture and stir until streusel is just distributed throughout batter. The batter will be thick.
- Divide batter among 12 muffin cups and sprinkle generously with streusel topping, pressing lightly with the back of a spoon, so that streusel sinks slightly into batter.
- Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitutions:
- Optional Glaze:
- Freezing:
- Other flavors:
- You can fold in one of the following ingredients before transferring to the muffin tin, if desired.
- Pecans: You can use another type of nut for the crumble topping, including almonds or walnuts. You can also omit the nuts, if desired.
- Drizzle the muffins with a simple glaze made by whisking together 1 cup confectioners' sugar, 3 tablespoons milk and 1/2 teaspoon pure vanilla extract.
- You can freeze these muffins. Wrap them individually in aluminum foil or plastic wrap. Place in a freezer bag, seal and freeze for up to 2 months. Thaw them at room temperature or unwrap and heat in the microwave for about 20 seconds. Do not freeze with the optional glaze.
- Strawberry: Fold in 1 cup coarsely chopped fresh strawberries.
- Blueberry: Fold in 1 cup blueberries.
- Apple: Fold in 1 cup coarsely chopped tart apple such as Baldwin, Braeburn, Fuji, Gala or Granny Smith.
- Carrot Cake: Fold in 1 cup loosely packed grated carrot.
Nutrition Information
Show Details
Serving
1muffin
Calories
296kcal
(15%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
43mg
(14%)
Sodium
259mg
(11%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
370IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
54mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12standard size muffins
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 296kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 259mg | 11% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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