Coffee Cake Muffins

This recipe gives you the best of both worlds…the yummy taste of a moist cinnamon streusel-topped coffee cake, drizzled with glaze and sprinkled with chopped pecans…all in an easy-to-eat muffin! It’s the perfect thing for breakfast or brunch. And if you’re not a morning person, it makes getting out of bed a little easier knowing you have a delicious muffin to look forward to! 🙂  

Sour Cream Coffee Cake Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Makes 6 jumbo or 12 regular-size muffins

3 teaspoons butter, softened
1 cup packed brown sugar
1 cup chopped pecans
2 to 2 1/2 teaspoons cinnamon

1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 cup sour cream (regular or light)
2 tablespoons milk or Half & Half (light cream)
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

6 tablespoons powdered sugar
3 teaspoons orange juice
Additional chopped pecans for garnish

Preheat oven to 375˚F.

FOR STREUSEL, in small bowl, combine butter, brown sugar, chopped pecans, and cinnamon; set aside.

FOR BATTER, in large bowl, mix granulated sugar and softened butter; mix until well-blended. Add eggs and blend well. Then mix in sour cream, milk (or Half & Half), and vanilla; set aside.

In another larger bowl, combine flour, baking powder, baking soda, and salt, stirring well. Make a well in center of mixture and add sugar/butter/sour cream mixture. Stir just until combined.

Place 6 jumbo paper muffin liners in a jumbo muffin pan or 12 regular-size liners in a standard muffin pan. Fill cups half full with batter. Sprinkle batter evenly with some of the streusel mixture (don’t use any more than half of the streusel; you’ll need the rest for the topping). Top muffins with remaining batter, then sprinkle with more streusel.

Bake at 375˚F for 22 to 25 minutes for jumbo muffins and 12 to 15 minutes for regular-size muffins, or until a wooden toothpick inserted in centers comes out clean. Let muffins cool a few minutes, then place on a wire rack. Let cool for 10 more minutes.

FOR GLAZE, combine powdered sugar and orange juice in a small bowl, stirring until smooth. Drizzle glaze over muffins and sprinkle with additional chopped pecans, if desired.

Recipe from NancyC |

Be sure to enjoy this muffin with a hot cup of coffee (or tea or cocoa)! What kinds of muffins do you like to enjoy in the morning?

Sharing at Thursday Favorite Things, Fiesta Friday, Weekend Potluck. Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Happiness is Homemade.


15 thoughts on “Coffee Cake Muffins

  1. Pingback: Coffee Cake Muffins — NancyC | My Meals are on Wheels

  2. Clearissa Coward

    Oh my these look delicious. I will definitely be trying these. Thank you for sharing with #omhgww. Your post will be shared if buttons are available. We look forward to seeing you again next week. Have a wonderful week.


  3. Miz Helen

    Congratulations! Your awesome post is featured on Full Plate Thursday, 520 this week. Thanks so much for sharing it with us and you have a great week!
    Miz Helen



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