Peeps! Check out my recipe for sour cream coffee cake muffins over on the Spruce Eats!
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10 replies on “Sour Cream Coffee Cake Muffins”
I made these yesterday & they are beyond a 5 star! My husband is very particular in his baked goods & doesn’t like real sweet things but loves baked goods. He said it was beyond great. (I didn’t powder sugar the tops on his but dusted the rest) He took some to work & everyone requested the recipe. I took some to friends & the response was the same. BEST they ever tasted.
Definitely will make again & again & again!
1) can they be frozen? If so, will the crumb tops still be good or soggy?
2) I have made them a number of times now & they are super great! My husband asked if I could make it into a coffee cake for the weekend? (He can eat more without limitation!) I made it in an 8×8 pan, added about 1/4 cup pecan pieces in the batter, plus some pecans in the topping. I baked at 350 for 40 minutes, turning at 20 min. The middle did sink a bit but turned out fantastic. With the 2 of us, it lasted about 3 days & was still totally fresh.I forgot to do the 400, then 350, which I will do next time.
I did pass the recipe on to my daughter in Idaho, who finally made the muffins for her family. Her kids (picky) said they were the best muffins they ever ate & keep requesting them. To me, that’s one of the best compliments ever!
yes – than can be frozen and i am so happy re: your husband and grandchildren’s response to them!! yay!
Thanks for your reply that they can be frozen but will the tops still be crunchy & firm or soggy?
PS: my grandkids are 15 & 10 so have more “selective” food choices. 😆 Making better ones now!
i think crunchy if you toast them or reheat in oven . . .
Good idea! Thanks. 👍 xo
I made these today and they are absolutely delicious! Thank you for the fantastic recipe 🙂
Yay!!! So happy!!