Sour Cream Coffee Cake Muffins
Tender, sweet, and perfect for breakfast and lunch boxes, these coffee cake muffins make mornings better.
- Serves: 12 persons
- For the Topping:
- ¼cup unsalted butter (melted)
- ½cup all-purpose flour
- ½cup packed dark brown sugar
- ½teaspoon cinnamon
- For the Muffins:
- 1 ¼cups granulated sugar
- ½cup vegetable oil
- 1 ½teaspoon pure vanilla extract
- 1egg yolk
- ⅔cup sour cream
- 1 ¾cups all-purpose flour
- 1 ½teaspoon baking powder
- ¼teaspoon baking soda
- 1teaspoon fine sea salt
- Confectioners’ sugar for dusting
Step 1Gather the ingredients. Preheat the oven to 400 F and place muffin liners in a 12-cup muffin pan.
Step 2For the crumb topping and swirl, mix all of the ingredients together in a small bowl with a fork, or your fingers, until thoroughly combined and refrigerate until ready to use.
Step 3For the muffins, in a large mixing bowl, whisk together the sugar, oil, and vanilla until well combined.
Step 4Add the egg and yolk, one at a time, whisking after each addition.
Step 5Add the sour cream and whisk again.
Step 6In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 7Gently fold the the dry ingredients into the wet ingredients with a flexible spatula.
Step 8Fill each muffin cup halfway with batter, about 1 1/2 tablespoons.
Step 9Sprinkle two teaspoons of the topping/swirl mixture evenly over each muffin.
Step 10Add about 1 1/2 tablespoons of batter to each muffin and spread the batter over the swirl mixture with a small offset spatula, butter knife, or the back of a spoon.
Step 11Sprinkle the remaining crumb mixture evenly on top of each muffin, about, 1 1/2 teaspoons, per muffin, pressing down lightly.
Step 12Bake for 20 to 25 minutes, rotating the pan and turning the oven down to 350 F at the halfway point. The muffins are ready when a wooden skewer inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan.
Step 13Dust with confectioners' sugar before serving. The muffins will keep, tightly wrapped in plastic wrap, on the counter for up to 3 days.