Sour Cream Coffee Cake Muffins: Two Delicious Recipes To Try

Sour Cream Coffee Cake Muffins: Two Delicious Recipes To Try

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SOUR CREAM COFFEE CAKE MUFFINS delish28
SOUR CREAM COFFEE CAKE MUFFINS delish28 from delish28.com

Welcome to our kitchen, where we’ve been experimenting with different ways to elevate our morning coffee routine. We love coffee cake, but sometimes we want something a little more portable than a slice of cake. That’s where sour cream coffee cake muffins come in! These muffins have all the flavor and texture of a classic coffee cake, but in a handheld form that’s perfect for breakfast on the go.

In this article, we’re sharing two different recipes for sour cream coffee cake muffins. Both are easy to make and yield delicious results. So, grab your apron and let’s get baking!

Recipe 1: Classic Sour Cream Coffee Cake Muffins

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 375°F.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a small bowl, mix together the brown sugar, chopped pecans, and cinnamon.
  7. Fill each muffin cup about 2/3 full with batter, then sprinkle with the brown sugar mixture.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Nutritional Information:

  • Serving Size: 1 muffin
  • Calories: 275
  • Total Fat: 13g
  • Saturated Fat: 6g
  • Cholesterol: 55mg
  • Sodium: 196mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 1g
  • Sugars: 22g
  • Protein: 3g

Cooking Time:

20-25 minutes

Equipment:

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Serving Suggestions:

These muffins are great on their own, but if you want to take them to the next level, you can serve them warm with a dollop of whipped cream or a drizzle of icing. They’re also delicious with a cup of coffee or tea.

Variations:

If you want to switch things up, you can try adding different mix-ins to the batter, such as blueberries, raspberries, or chocolate chips. You can also experiment with different spices, like nutmeg or cardamom, to give the muffins a different flavor profile.

Substitutions:

If you don’t have sour cream, you can use Greek yogurt instead. You can also use a different type of nut in the topping, such as walnuts or almonds.

Storage:

These muffins will keep at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.

Tips:

  • Make sure your butter and eggs are at room temperature before you start baking. Cold ingredients can lead to tough muffins.
  • Don’t overmix the batter. Stir until the ingredients are just combined, then stop. Overmixing can lead to tough muffins.
  • Use a cookie scoop to portion out the batter evenly between the muffin cups.
  • If you’re having trouble getting the muffins out of the pan, run a knife around the edges of each muffin to loosen it before you try to remove it.
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Frequently Asked Questions:

Can I use a different type of sugar?

Yes, you can use brown sugar instead of granulated sugar in the batter if you prefer. You can also experiment with different types of sugar in the topping, such as demerara or turbinado.

Can I make these muffins gluten-free?

You can try using a gluten-free flour blend in place of the all-purpose flour, but we haven’t tested this recipe with gluten-free flour, so we can’t guarantee the results.

Recipe 2: Streusel-Topped Sour Cream Coffee Cake Muffins

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. In a small bowl, mix together the brown sugar, chopped pecans, and cinnamon.
  7. Fill each muffin cup about 2/3 full with batter.
  8. In a separate bowl, mix together the melted butter, brown sugar, chopped pecans, and cinnamon until crumbly.
  9. Spoon the streusel mixture over the muffin batter, pressing down lightly.
  10. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Nutritional Information:

  • Serving Size: 1 muffin
  • Calories: 320
  • Total Fat: 16g
  • Saturated Fat: 7g
  • Cholesterol: 60mg
  • Sodium: 226mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 1g
  • Sugars: 26g
  • Protein: 3g

Cooking Time:

20-25 minutes

Equipment:

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Serving Suggestions:

These muffins are delicious on their own, but if you want to make them even more indulgent, you can serve them warm with a scoop of vanilla ice cream. They’re also great with a cup of coffee or tea.

Variations:

You can experiment with different types

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