Sour Cream Coffee Cake Muffins
Tender, sweet coffee cake muffins are ideal for breakfast or packing in lunch boxes.
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Instructions
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Preheat oven to 400 F and line a 12-cup muffin pan.
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Combine crumb topping ingredients in a small bowl and refrigerate.
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Whisk sugar, oil, and vanilla in a large bowl. Whisk in the egg and yolk one at a time, then add sour cream and whisk again.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet mixture.
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Fill muffin cups halfway with batter (about 1.5 tablespoons). Sprinkle 2 teaspoons of the crumb mixture over the batter.
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Add another 1.5 tablespoons of batter to each cup, spreading it. Distribute the remaining crumb mixture evenly on top of each muffin, pressing lightly.
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Bake for 20-25 minutes; rotate the pan and reduce the oven to 350 F halfway through.
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Cool completely before removing from the pan. Dust with confectioners' sugar before serving.