For a richer flavor, consider using browned butter instead of softened butter. To add a hint of citrus, incorporate 1 teaspoon of lemon or orange zest into the batter. Store these muffins in an airtight container at room temperature for up to 3 days for optimal freshness. Feel free to experiment with different nuts, such as pecans or almonds, in the filling. If you don't have sour cream, you can substitute plain Greek yogurt for a similar tangy flavor.
Sour Cream Coffee Cake Muffins
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS24
Indulge in the delightful experience of these miniature coffee cakes, perfect for a grab-and-go treat. These Sour Cream Coffee Cake Muffins offer a moist, tender crumb and a rich, sweet filling, making every bite a moment of pure bliss. Their portable nature makes them ideal for breakfast, brunch, or a midday snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol60 mg
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Fiber1 g
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Protein4 g
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Saturated Fat8 g
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Sodium219 mg
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Sugar13 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by either greasing it generously or lining it with paper liners. (5 minutes)
02
Step
3 mins
In a small bowl, combine the brown sugar, finely chopped walnuts, and ground cinnamon. Mix well and set aside to create the delectable filling and topping. (2 minutes)
03
Step
7 mins
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined. (7 minutes)
04
Step
5 mins
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution. (3 minutes)
05
Step
10 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough muffins. (5 minutes)
06
Step
25 mins
Spoon approximately 1 tablespoon of batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the walnut filling mixture over the batter in each cup. Top with another tablespoon of batter, and then sprinkle the remaining walnut mixture evenly over the muffin tops. (10 minutes)
07
Step
5 mins
Bake in the preheated oven for 23-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. (25 minutes)
08
StepRemove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy! (10 minutes)
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RECIPE REVIEWS
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Brandt Leannon
May 16, 2025These muffins were a hit! The sour cream makes them incredibly moist.
Ebony Boyle
May 10, 2025I added a streusel topping and it was amazing!
Kay Hoeger
Apr 18, 2025I substituted gluten-free flour and they still turned out delicious!
Daniella Wyman
Apr 8, 2025Easy to follow recipe and the muffins came out perfectly.
Adriel Pouros
Mar 29, 2025My kids loved these, and they're great for a quick breakfast.