Decadent Sour Cream Coffee Cake Muffins
Indulge in these amazingly fluffy and moist Sour Cream Coffee Cake Muffins, perfect for breakfast or as a delightful snack. The rich flavor of sour cream combines beautifully with warm spices and the crunch of walnuts, while chocolate chips add a sweet surprise in each bite. These muffins are not just delicious; they’re simple to make and sure to impress anyone who takes a bite. Ideal for sharing at brunch gatherings or enjoying with a cup of coffee, these muffins are a delightful treat you won't want to miss!
N/A
Servings
150
Calories
12
Ingredients
Ingredients
all-purpose flour
2 cups (measured)
baking powder
2 teaspoons (measured)
salt
1/4 teaspoon (measured)
unsalted butter
1/2 cup (softened to room temperature)
granulated sugar
3/4 cup (measured)
vanilla extract
1 teaspoon (measured)
eggs
2 (large, at room temperature)
low-fat sour cream
1 cup (measured)
granulated sugar (for topping)
1/2 cup (measured)
coarsely chopped walnuts
1/2 cup (measured)
semi-sweet chocolate chips
1/2 cup (measured)
ground cinnamon
1 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C). Line a standard muffin pan with paper liners.
2
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
3
In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
4
Add the vanilla extract and mix until incorporated. Add the eggs one at a time, mixing thoroughly after each addition.
5
Stir in the low-fat sour cream and mix until the batter is smooth and uniform.
6
Gradually add the flour mixture, mixing just until combined to avoid overmixing.
7
In a separate bowl, make the topping by combining the granulated sugar, coarsely chopped walnuts, semi-sweet chocolate chips, and ground cinnamon.
8
Fill each muffin liner halfway with batter. Sprinkle half of the topping mixture over the batter. Carefully spoon the remaining batter on top, filling each liner to about two-thirds full, then sprinkle with the remaining topping.
9
Bake in the preheated oven for approximately 24 minutes or until the muffins are puffed and golden, and a toothpick inserted into the center comes out clean.
10
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
7g
Fat
18g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Sour Cream Coffee Cake Muffins?
They are fluffy and moist muffins that combine the rich flavor of sour cream with warm cinnamon, walnuts, and chocolate chips.
How many calories are in one of these muffins?
Each muffin contains approximately 150 calories.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
What is the total fat content per serving?
Each serving contains 7 grams of fat.
How many carbohydrates are in a muffin?
There are 18 grams of carbohydrates per serving.
How much protein does each muffin provide?
Each muffin provides 2 grams of protein.
What type of flour is used in this recipe?
This recipe uses 2 cups of measured all-purpose flour.
Can I use low-fat sour cream?
Yes, the recipe specifically calls for 1 cup of low-fat sour cream.
What kind of nuts are used in the topping?
The recipe uses 1/2 cup of coarsely chopped walnuts.
Are there chocolate chips in these muffins?
Yes, 1/2 cup of semi-sweet chocolate chips are included in the topping mixture.
How long should the muffins bake?
The muffins should bake for approximately 24 minutes.
How do I know when the muffins are finished baking?
They are done when they are puffed and golden, and a toothpick inserted into the center comes out clean.
What is the preparation for the butter?
The 1/2 cup of unsalted butter should be softened to room temperature.
How many eggs are needed?
The recipe requires 2 large eggs at room temperature.
What spices are used in the topping?
One teaspoon of ground cinnamon is used in the topping.
How much vanilla extract should I add?
You should add 1 teaspoon of vanilla extract.
How do I layer the muffins?
Fill the liner halfway with batter, add half the topping, add the remaining batter, and finish with the rest of the topping.
How long should the muffins cool in the pan?
Let them cool in the pan for about 5 minutes before moving them to a wire rack.
What should the texture of the butter and sugar mixture be?
The mixture should be beaten until it is light and fluffy, which takes about 3-5 minutes.
How much baking powder is required?
The recipe calls for 2 teaspoons of baking powder.
How much salt is in the recipe?
There is 1/4 teaspoon of salt.
What kind of sugar is used for the topping?
Granulated sugar is used for both the batter and the topping.
How many ingredients are in this recipe?
There are a total of 12 ingredients.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that is simple to make.
Can these muffins be eaten for breakfast?
Yes, they are perfect for breakfast, brunch, or as a snack.
Should I use an electric mixer?
Yes, an electric mixer is recommended for beating the butter and sugar.
How much sugar goes into the muffin batter?
The batter requires 3/4 cup of granulated sugar.
How much sugar is used specifically for the topping?
The topping requires 1/2 cup of granulated sugar.
What size muffin pan should I use?
A standard muffin pan with paper liners should be used.
What should I avoid when adding the flour to the wet ingredients?
You should mix just until combined to avoid overmixing the batter.