Martha and Me: Coffee Cake Muffins

There’s nothing like waking up on a Sunday morning to the smell of cinnamon filling the house …

Jessica Wilt- Grand Central Magazine


Let’s be honest, that rarely happens in college, but these muffins any time of the day give you that feeling. These coffee cake muffins are warm, fluffy treats with a brown sugar crumble in the middle and on top. In my opinion, there’s nothing better. Try them for yourself!





For The Muffins

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)

For The Streusel Topping

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


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.

I have been making these muffins for a year now and have never had a problem. When I first read the recipe and saw sour cream it almost kept me from making them. I have seen cakes and bars made with sour cream on the food network but it scared me. When I think sour cream I think tacos or pierogies, not muffins. But, I took the challenge and I am sure glad I did. The muffins come together super quickly and the ingredients are all found in the pantry.

The only problem I’ve had, and learned from, is that these muffins explode in the pan if you’re not careful. The first time I made them I was afraid they were going to pour out of the muffin tin onto the oven floor, but once you take them out of the oven they shrink back down — don’t worry! The sour cream makes the muffins so moist and the brown sugar crumble is to die for.

I had five people rate the muffins based on overall taste, texture, appearance, quality and willingness to try the recipe.

The muffins scored fives all around!

Go bake these muffins — I know I’ll be in the kitchen eating mine!