Sour Cream Coffee Cake Muffins Recipes

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SOUR CREAM COFFEE CAKE MUFFINS



Sour Cream Coffee Cake Muffins image

I actually got this recipe from a Bed & Breakfast that I once stayed at. I was so impressed with these muffins, I had to ask for the recipe. Much to my surprise, the pastry chef gave it to me and asked nothing in return. I lost this recipe and found it recently...OMG It's a keeper!

Provided by Vseward Chef-V

Categories     Quick Breads

Time 37m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup brown sugar
1/2 cup finely chopped walnuts
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

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.

Nutrition Facts : Calories 293.3, Fat 15.6, SaturatedFat 7.7, Cholesterol 61.3, Sodium 281.5, Carbohydrate 34.8, Fiber 1, Sugar 18.1, Protein 4.4

SOUR CREAM COFFEE CAKE MUFFINS



Sour Cream Coffee Cake Muffins image

These muffins are like a wee, portable coffee cake. Moist and tasty!

Provided by movita beaucoup

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¼ cup brown sugar
¼ cup finely chopped walnuts
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

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.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 30.2 g, Cholesterol 59.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 218.6 mg, Sugar 13 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

BLUEBERRY COFFEE CAKE MUFFINS



Blueberry Coffee Cake Muffins image

Provided by Ina Garten

Time 37m

Yield 16 muffins

Number Of Ingredients 11

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Steps:

  • Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
  • Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

These moist and flavorful coffee cake muffins can be enjoyed any day of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Yield Makes 12 jumbo muffins

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar (optional)
1 cup packed dark-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Steps:

  • Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  • Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
  • Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

SOUR CREAM COFFEE CAKE MUFFINS



Sour Cream Coffee Cake Muffins image

Make and share this Sour Cream Coffee Cake Muffins recipe from Food.com.

Provided by Redsie

Categories     Quick Breads

Time 39m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup low-fat sour cream
1/2 cup granulated sugar
1/2 cup coarsely chopped walnuts
1/2 cup semi-sweet chocolate chips
1 teaspoon ground cinnamon

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.

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Top Asked Questions

Do you put sour cream in coffee cake muffins?
These muffins have lots of cinnamon and sugar to give the that delicious coffee cake flavor! The addition of sour cream keeps them super moist and delicious! Prep: Preheat the oven to 425 degrees. Line a muffin tin with 9 muffin papers and set aside (see note at the end of recipe).
How do you make sour cream and vanilla muffins?
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.
How do you make the Best Cupcakes with sour cream?
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.
How do you make the perfect muffin mix?
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.

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