Sour Cream Coffee Cake Muffins

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Last Updated on May 14, 2026 by Kiersten James

Soft sour cream coffee cake muffins with a buttery cinnamon streusel topping – perfect for breakfast, brunch, or with an afternoon coffee.

On Long Island, coffee cake is one of those things always sitting on the counter when people come over.

A tray gets set out after Sunday Mass, the coffee percolator stays going half the morning, and before long, there’s nothing left but crumbs and cinnamon sugar on the plate.

These muffins have that same old-school Northeast bakery flavor. Soft sour cream crumb, thick cinnamon sugar running through the center, and a buttery streusel topping that falls everywhere the second you peel the liner back.

I started making these instead of the core staples – sour cream coffee cake or sourdough discard cinnamon coffee cake – because they work better for our busy family life.

They’re easier to freeze, easier to throw into a breakfast spread, and easier for us to grab on the way out the door without needing plates, forks, and crumbs all over the kitchen.

If you grew up anywhere around New York or the Northeast, these cozy flavors will probably feel familiar the second you smell them baking.

Why You’ll Love These Cinnamon Coffee Cake Muffins

• Cinnamon filling layered right into the center
• More cinnamon crumb topping that actually stays on the muffin
• Easy enough for beginner bakers
• Freezes well for quick breakfasts and snacks
• Tastes like a classic sour cream coffee cake, but in portable form
• Perfect for brunch tables, bake sales, and holiday mornings
• Works as standard muffins or oversized bakery-style muffins

Ingredient Highlights:

Sour Cream: Sour cream is what gives these muffins their soft bakery-style texture. It adds moisture and richness without making the muffins greasy. The slight tang also balances the sweetness from the cinnamon sugar and crumb topping.

Brown Sugar: Brown sugar gives these muffins a deeper flavor than using white sugar alone. It adds warmth and moisture while helping create that classic coffee cake taste you would expect.

Cinnamon: Cinnamon is the heart of any good coffee cake muffin. It brings warmth and gives the filling and crumb a nostalgic bakery smell that fills the entire house while they bake.

Butter: Real butter gives the cinnamon filling its rich, crumbly texture and creates a better flavor than oil-based muffin toppings. It also helps the muffins bake up tender instead of dry.

All-Purpose Flour: Regular all-purpose flour keeps these muffins approachable for everyday families. No grain mills or cake flour needed.

Eggs: Eggs help bind everything together while adding structure and richness, so the muffins stay soft without falling apart.

Tips for the Best Results

• Use full-fat sour cream for the softest texture
• Don’t overmix the batter, or the muffins can turn dense in the oven
• Keep the butter cold when making the crumb topping
• Line the muffin pan with paper liners so the cinnamon filling doesn’t stick
• Fill muffin cups all the way up for taller bakery-style tops
• Let the muffins cool slightly before removing from the pan
• For bakery-sized muffins, bake in every other muffin cavity so heat circulates evenly. Add 3 tablespoons of water to any empty holes.

These taste even better a few hours after baking, once the cinnamon layer settles.

How to Make Sour Cream Coffee Cake Muffins

Ingredients:

For the Cinnamon Filling & Crumb Topping

• 1/2 cup granulated sugar, divided
• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter, cold and cut into small pieces

For the Muffins

• 2 large eggs
• 1 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, softened and cut into pieces

Instructions:

Preheat your oven to 375°F and line a muffin pan with paper liners.

In a medium bowl, combine 5 tablespoons of the granulated sugar with the brown sugar, flour, and cinnamon.

Add the cold butter pieces and work them into the mixture with a fork until combined and crumbly.

Transfer about 3/4 cup of the mixture to a separate bowl and set aside for the cinnamon filling.

To the remaining crumb mixture, stir in the last 3 tablespoons of granulated sugar and continue mixing gently until larger crumbs begin to form for the topping.

In a separate bowl, whisk together the eggs, sour cream, and vanilla extract until smooth.

In a large bowl, combine the flour, granulated sugar, baking powder, and salt.

Add the softened butter pieces to the dry ingredients and mix until the texture resembles coarse sand.

Pour the sour cream mixture into the flour mixture and gently fold together until just combined. Do not overmix.

Add about 1 tablespoon of batter to each muffin liner.

Sprinkle about 1 tablespoon of the reserved cinnamon filling evenly over the batter.

Divide the remaining batter between the muffin cups, filling them all the way up.

Top generously with the crumb topping, gently pressing it into the batter with the back of the spoon so it stays in place while baking.

Bake for 22 to 25 minutes, or until the tops are golden brown. Rotate the pan halfway through baking for even browning.

Let the muffins cool in the pan for about 15 minutes before transferring to a wire rack. Serve warm or at room temperature.

Storage & Freezing:

Store the muffins in an airtight container at room temperature for up to 5 days.

For freezing, wrap each muffin individually and place them in a freezer-safe bag for up to 2 months. Warm in the microwave for 20 seconds before serving.

More From Scratch Breakfast Recipes:

Big Bakery-Style Blueberry Muffins

Morning Glory Muffins

Homemade Strawberry Muffins with Fresh Strawberries

Baked Oatmeal with Fresh Berries

Lemon Poppy Seed Muffins

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