Coffee Cake Muffins with Sour Cream
Coffee Cake Muffins with Sour Cream combine tender muffin crumb with a sweet cinnamon pecan streusel both inside the batter and on top. The recipe uses softened butter cut into the flour for a delicate texture and sour cream which adds moisture and richness. The nutty streusel includes dark brown sugar and cinnamon, providing a balanced sweetness and spice. These muffins are a satisfying breakfast or snack option with a soft crumb complemented by crunchy pecan topping. They also adapt well with optional fruit or glaze variations suggested in the notes.
Ingredients
- ½ cup pecans finely chopped
- ¼ cup dark brown sugar packed
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 9 tablespoons butter softened, unsalted
- 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
- You may substitute pecans with almonds or walnuts, or omit nuts entirely based on preference or allergies.
- A simple glaze made from confectioners' sugar, milk, and vanilla can be drizzled over muffins for added sweetness.
- These muffins freeze well when wrapped individually without glaze; thaw at room temperature or warm briefly in the microwave.
- Optional additions such as strawberries, blueberries, apples, or grated carrot can be folded into the batter before baking for flavor variations.
Nutrition Information
Nutrition Facts
Serving: 12 standard size muffins
Amount Per Serving
Calories 296
% 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.