Sour Cream Coffee Cake Muffins

Indulge your taste buds with a delightful combination of flavors and textures in every bite of Sour Cream Coffee Cake Muffins. These moist and tender muffins are a perfect blend of cinnamon, buttery streusel, and tangy sour cream. Whether enjoyed as a morning treat, afternoon snack, or dessert, these muffins are guaranteed to satisfy your cravings. In this blog post, we’ll share a scrumptious recipe for Sour Cream Coffee Cake Muffins, providing a list of ingredients, step-by-step instructions, and some helpful tips along the way. Get ready to savor the irresistible aroma and irresistible taste of these heavenly muffins.

Ingredients:

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted

For the Muffins:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions:

1. Preheat the oven and prepare the muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Prepare the streusel topping: In a small bowl, combine the all-purpose flour, granulated sugar, brown sugar, and ground cinnamon. Mix well. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Set aside.
3. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using an electric mixer or by hand with a wooden spoon.
5. Add the eggs and vanilla extract: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
6. Alternate adding the dry ingredients and sour cream: Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing, as it can result in dense muffins.
7. Fill the muffin cups: Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full. Evenly distribute the streusel topping over the batter, gently pressing it into the surface.
8. Bake to perfection: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and spring back when lightly touched.
9. Cool and serve: Remove the muffin tin from the oven and allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely. Serve the Sour Cream Coffee Cake Muffins warm or at room temperature.