Best Sour Cream Coffee Cake Muffins Recipes

SOUR CREAM COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
• Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
• Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.

SOUR CREAM COFFEE CAKE MUFFINS

Steps:

• Mix brown sugar walnuts and cinnamon together and set aside.
• Muffin: Mix butter, sugar and eggs.
• Add sour cream and vanilla.
• Add dry ingredients.
• Marble the brown sugar mixture through the batter using a table knife.
• Reserve a few tablespoons for sprinkling on top.
• Fill 12 greased muffin cups.
• Sprinkle remaining brown sugar mix on top of each.
• Bake at 375 degrees for 22 minutes.
• Remove from pan and cool.

SOUR CREAM COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a medium bowl, combine flour, baking powder and salt.
• In a bowl, using electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla.
• Add eggs, one at a time, beating well after each addition. Add sour cream and beat until smooth.
• Add flour mixture and beat just until combined.
• Topping: In a medium bowl, combine sugar, walnuts, chocolate chips and cinnamon. Spoon batter into prepared muffin cups, filling halfway. Sprinkle evenly with half of the topping. Spoon in remianing batter and sprinkle with remaining topping.
• Bake in preheated oven for 24 minutes or until puffed, golden and a tester inserted into center comes out clean.
• Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

SOUR CREAM COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 400° and line 18 muffin cups with paper or foil liners. Spread the pecans in a pie plate and toast in the oven until fragrant and lightly browned, about 8 minutes. Let cool completely.
• In a food processor, combine the pecans with the brown sugar, cinnamon and 4 tablespoons of the butter and pulse until the pecans are finely ground and the crumb topping resembles wet sand.
• In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, using a hand mixer, beat the remaining 6 tablespoons of butter with the granulated sugar at medium speed until fluffy, 1 to 2 minutes. Beat in the eggs 1 at a time until incorporated, then beat in the sour cream, vanilla and 2 tablespoons of water. Beat in the dry ingredients.
• Spoon half of the batter into the prepared muffin cups and sprinkle with one-third of the crumb topping. Top with the remaining batter and sprinkle the remaining crumb topping evenly over the batter. Bake for about 25 minutes, until the tops are browned and a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool for 10 minutes. Serve warm or at room temperature.