Sour Cream Coffee Cake Muffins – I have this problem. I buy ingredients for a meal and then I have leftover ingredients from that meal that don’t get used up. I end up throwing them away or they get shoved so far back in the refrigerator that I don’t even notice them for weeks.
Gross, right? Oh! And I’m not talking about specialty items. I’m talking sour cream, cheese, vegetables. Sometimes I get an ingredient so stuck on a certain recipe that I have a hard time finding other uses for it. Silly, I know…but true!
So what do you think I had leftover when I made these muffins? Ding, ding, ding! Sour cream. I was itching to make something for breakfast that would last a few days so I started scouring the Internet. Lo and behold, these surfaced and I am so glad that they did!
The sour cream gives such a great tang to these muffins and the cinnamon & sugar topping seeps down into the batter as they bake creating a very pretty (and tasty) swirl. The top is slightly crisp which is perfect with the tender, moist crumb of the muffin. Truth be told, we didn’t eat these as much for breakfast as we did for a snack or dessert!
Sour Cream Coffee Cake Muffins
Adapted from The Red Bird Life
makes 24 standard size muffins
For the muffins:
- 1 cup butter, room temperature
- 2 cups sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. baking soda
For the topping:
- 1/4 cup sugar
- 2 tsp. cinnamon
1. Preheat the oven to 350 degrees and line muffin pans with liners.
2. In the bowl of an electric mixer, beat butter at medium speed for 2 minutes, until creamy. Slowly add 2 cups of sugar and beat until light and fluffy.
3. Add eggs 1 at a time, beating well after each addition. Mix in sour cream and vanilla, beat until blended.
4. In another bowl, whisk together flour, baking powder, salt, and baking soda. Slowly add to butter mixture. Do not over-mix but combine well.
5. Spoon into prepared muffins tins.
6. Stir together 1/4 cup sugar and cinnamon. Sprinkle over top of muffin batter.
7. Bake for 20-25 minutes, until tester comes out clean. Cool in pan for a few minutes before removing to a wire rack to cool completely.