Sour Cream Coffee Cake Muffins Recipe

Name: Sour Cream Coffee Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecans; 1 cup packed dark brown sugar; 1 1/2 teaspoons ground cinnamon; 1 stick plus 2 tablespoons unsalted butter, softened; 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup granulated sugar; 3 large eggs; 1 cup sour cream; 1 1/2 teaspoons pure vanilla extract

Servings: persons

1 cup pecans
1 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 stick plus 2 tablespoons unsalted butter, softened
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons pure vanilla extract

1
Preheat the oven to 400 and line 18 muffin cups with paper or foil liners.
2
Spread the pecans in a pie plate and toast in the oven until fragrant and lightly browned, about 8 minutes.
3
Let cool completely.
4
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.
5
In a medium bowl, whisk the flour with the baking powder, baking soda and salt.
6
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.
7
Beat in the eggs 1 at a time until incorporated, then beat in the sour cream, vanilla and 2 tablespoons of water.
8
Beat in the dry ingredients.
9
Spoon half of the batter into the prepared muffin cups and sprinkle with one-third of the crumb topping.
10
Top with the remaining batter and sprinkle the remaining crumb topping evenly over the batter.
11
Bake for about 25 minutes, until the tops are browned and a toothpick inserted in the center of a muffin comes out clean.
12
Transfer the muffins to a rack to cool for 10 minutes.
13
Serve warm or at room temperature.

1219

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup pecans, 1 cup packed dark brown sugar, 1 1/2 teaspoons ground cinnamon, 1 stick plus 2 tablespoons unsalted butter, softened, and more.

Yes, Sour Cream Coffee Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cream Coffee Cake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions