Coffee Cake Muffins with Sour Cream
This is a classic coffee cake recipe in muffin form with a crumbly streusel topping.
Servings: 12 standard size muffins
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: Greek yogurt may be substituted for sour cream.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. Refrigeration is not recommended.
- Freezing: Muffins freeze well without glaze. Wrap individually and freeze for up to 2 months.
- Want more details? Scroll up for step-by-step instructions, tips, and variations.
Nutrition
Serving: 1muffin | Calories: 296kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 259mg | Potassium: 121mg | Fiber: 1g | Sugar: 21g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1.2mg