Today is the first day back to school following our Winter break. While I am sad that The Boy and I won’t be spending every weekday together, I decided to celebrate the peace and quiet by making Sour Cream Coffee Cake Muffins to enjoy once he was out the door. {Don’t worry, there were a few leftover for after school snack!}
Creating this recipe wasn’t as tough as I thought it would be. We always have Hood® sour cream on hand – it’s one of my favorite brands. Growing up in New England, we drank a lot of Hood® milk and used several of their dairy products. That’s a tradition that I’ve continued now that The Texan and I have relocated our family here. And speaking of my childhood, if you’ve been following my blog for a while, then you know that it’s no secret that my mom wasn’t a baker. She baked and decorated birthday cakes, but you wouldn’t catch her baking muffins or cookies. Perhaps that is why I’m not very good at baking, and why I am so determined to succeed!
As soon as The Texan and The Boy pulled out of the driveway this morning, I got to work. I grabbed an egg and my favorite Hood® sour cream from the refrigerator – I prefer the all-natural full fat version, but they do offer lower fat options. Be sure to check your grocer’s shelves for options available in your area.
When baking, it’s important to always use a room temperature egg. Why? Because your egg whites and yolks will combine better during the mixing process. Using room temperature eggs will result in light and fluffy baked goods. Because I didn’t plan ahead, I warmed my egg by placing it, un-cracked, in a cup of warm water while I grabbed all of the other ingredients that I needed.
What you’ll need
for the Streusel Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cut into small pieces
for the Muffins
1/4 cup butter, softened
3/4 cup Hood® Sour Cream
1/2 cup granulated sugar
1 1/2 teaspoon pure vanilla extract (not imitation. The real deal.)
1 egg, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Powdered sugar and cinnamon, for garnish
What you’ll do
Preheat your oven to 350 degrees. Place muffin liners in 12-cup muffin tin.
In small bowl, combine the streusel ingredients and refrigerate.
In the bowl of your stand mixer, cream together butter, sour cream, granulated sugar, and vanilla.
Add egg and continue mixing until well combined.
Reduce speed to low and slowly add dry ingredients.
Fill muffin liners half-way with batter. Top with chilled streusel mixture, then remaining batter. If desired, add remaining streusel to the tops of your muffins.
Bake 25 minutes. Cool in pan, and remove to wire rack to cool completely.
Sprinkle with powdered sugar and cinnamon before serving.
Special notes about the recipe:
This recipe makes average sized muffins, if you prefer jumbo muffins, double the ingredients listed for the muffins. You may need to increase the baking time by a few minutes as well.
If you’d like to save a few calories, substitute Hood® Sour Cream for Hood® Light Sour Cream or Hood® Fat Free Sour Cream. Additionally, you may use an egg substitute in lieu of the egg as well as applesauce in place of the butter. Please know the substitutions may result in longer cooking times and that baking with applesauce will result in a very moist muffin.
Can I tell you that my house smelled better than the local bakery down the street? Thankfully I had these sour cream coffee cake muffins to eat or I would have been licking my walls. I was so excited with how well these muffins turned out. It was my first attempt at baking with sour cream, generally I add sour cream to chili and nachos. This recipe is a great reminder that Hood® sour cream is a versatile ingredient and that anyone can create easy and delicious meals every day!
What are you favorite recipes to make using Hood® Sour Cream? Have you ever baked with it?
Tose muffins sure do look delish!! I see you used the Hood sour cream in them. I have been hearing so much about it that I need to see if I can find it in our stores.
Yummy those muffing really look yummy i have not thought of using sour cream in muffins before.
No, I can’t say that I have ever baked with it, but I use it all the time in my cooking. Sour cream is one of those things that makes so many dishes that much better!
I love sour cream and have been trying to use it in more “creative” ways – other than slapped on top of nachos! This recipe is delicious, I may try to bake it as a “cake” instead of muffins next time.
Yum, I bet these are delicious. Can you taste the sour cream in them?
It doesn’t taste like sour cream. The sour cream adds a bit of moisture to the muffin, preventing it from being a crumbling mess!
Never thought of sour cream in muffins. Wheels spinning now!
Mmmm…sour cream! Sounds delish!
Wow this looks Yummy! My Mom use to make sour cream coffee cake muffins and I swear the taste was amazing. This brings back many memories of mom making these :0)
yum yum yum! Totally great idea. I have a container in my fridge I may have to get out! 🙂
Oooh, thos look amazing! I will have to give them a try. Thanks for such a great recipe!
yummy cupcakes these would be perfect with a hot cup of tea and a Sunday morning.
Oh my gosh, don’t they look good! I love the liners too!
Yum! I love adding sour cream to recipes. I’m so mad that I forgot to get some at the grocery this week.
Oh my! My mouth is watering as I type this!! Those look so yummy! Perfect for Easter Brunch too!
I actually use sour cream in a lot of recipes. I bet my entire family would enjoy this recipe.
I often substitute plain Greek yogurt for sour cream, but only in cooking, not in baking. I wonder if it would work for baking too!
I love coffee cake, but I have never had it in muffin form. This looks absolutely divine!
It is delicious! Give it a try, the recipe comes together quickly – great for a weekday breakfast!
That looks like a great recipe, love anything with cinnamon. I can not wait until I get our new house so I can start cooking again to try them out.
I never thought Sour cream would be good in any sweet treat, but BOY was I wrong. Just 2 weeks ago I baked my first goodie using sour cream and it was amazing! I so have to try these sour cream coffee cake muffins. They look amazing and I know they will be amazingly moist too!
I do love using sour cream and yoghurt and butter milk in cake batters… and you don’t even need that one egg if you use one of the sour dairy products because they do the job of connecting the flour and other ingredients 🙂
This looks like such a tasty recipe! I cannot wait to give it a try!
Sound good, but i haver never considered sour cream in muffins before, it would be good to try out
I only recently found out you could bake with sour cream! That is actually pretty cool!! This sour cream coffee cake sounds delicious!! Yumm
These look so good! I love coffee cake but have never thought to make it into muffins.
I agree, having it as a muffin does sound good. The topping sounds super yummy!
I don’t know about the sour cream, but it sounds good.
Oh what delicious sounding muffins I know a few people who would love to tuck into some with a nice hot beverage as a side 🙂 x
I’ve never tried that version of sour cream, but it really sounds so delicious. Especially when in your muffin recipe!
These look delish! I love anything cakey with sour cream used – so moist!!!
I love muffins! I would love to try sour cream muffins-I’ve done sour cream doughnuts before.
Oh – Sour Cream Doughnuts sound delicious! I’ve never tried those before.
These muffins look delicious. I’m sure they are packed with flavor and hit the spot in the morning with a cup of coffee or hot chocolate.
Those are amazing looking muffins and would go fast in my house. I would have to say that the majority of time I am using sour cream, it is to make dips for veggies and chips.
There’s just something about sour cream in a cake/cupcake that makes such a subtle but big difference! These look delicious.
Those sound really delicious. I love muffins a little too much.
Those are some great looking muffins. I bet they were delicious. Thanks got sharing the recipe
Sour cream muffins, mmmm! We have a place near here that sells sour cream donuts, and I have to say that is the place I hit when I need that shot of comfort food. You muffins sound really good!
How delicious does this look? Pinning for later! This might be breakfast for Sunday before church!
Enjoy it! I should have doubled the recipe, we’ve eaten most of them already!
WOW! You had me at sour cream…and coffee cake….and muffins. These look amazing.
Those look delicious! Been wanting to make some muffins soon … will have to give these a try. 🙂
I hope you enjoy them!
Oh, these look amazing!! I will have to change up a few things for dietary reasons, but I am gonna try these out this weekend!
I would love to hear how they turn out for you. I hope you enjoy them!
What an exquisite looking cupcake and it has my favorite additions too. I’m stealing this one.
Oh man these look delicious! I’m going to have to try them. My kids and I always eat muffins.
Can you send me a dozen of these for in the morning? They look seriously delicious!
Sure thing! That way I won’t eat any more of them. They’re addictive. OOPS!
These look so yummy. And I learned something new; I didn’t know that about baking with a room temperature egg. Will definitely be using that tip. Thanks so much for sharing on Inspire Me Wednesday. Featuring you in next week’s issue.
YAY! Thanks so much! I look forward to linking up again soon.