This recipe was good but like the other comments, the batter only makes enough for 6 jumbo muffins, not 12. As mentioned above, the tops do sink, particularly after they are pulled from the oven, so this is not the muffin you make when you are in search of the perfect domed muffin top, but it is the muffin you make when you want something extra special and.
Add sour cream and vanilla.
Coffee cake muffins sour cream. 1 1/2 cups grated granny smith apple Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. In a small bowl, beat the eggs, then add the sour cream, vegetable oil and vanilla extract.
Stir in flour, baking powder, and baking soda until combined. Spoon batter into prepared muffin tin (makes 24 muffins). Line a muffin tin with paper liners and set aside.
The sour cream adds a wonderful tang and an extra egg yolk makes for the moistest of muffins. While normally in coffee cake there’s sour cream, i decided to go with apple sauce here for that extra apple flavor. Sour cream coffee cake muffins sour cream coffee cake muffins.
Sprinkle remaining brown sugar mix on top of each. 1/2 cup (1 stick) unsalted butter, softened; 1 1/2 teaspoons baking powder;
This sour cream coffee cake can be stored at room temperature in an airtight container or covered veery tightly with plastic wrap or foil and should last up to 3 days. They are perfectly sweet and the cinnamon sugar layer really does adds great flavor and sweetness. Preheat oven to 350 degrees.
We’re heading into the last part of the year. Make your muffin batter in a mixing bowl by beating together butter, brown sugar, sour cream, granulated sugar, vanilla, and eggs using an electric hand mixer until light and creamy. If you want a slightly healthier muffin, you could use whole wheat flour instead, and perhaps even cut down on the sugar to 1/2 cup instead of 1 cup.
The batter for these coffee cake muffins starts as most batters do, by combining the butter and oil with the sugars. These sour cream cherry coffee cake muffins are a favorite in my home. It's a bit of a misnomer because there is no coffee in coffee cake.
The cherries add a wonderful layer of flavor. In a medium bowl, add the dry streusel ingredients (flour, sugar and cinnamon) and stir with a whisk to combine. It has the same moist and fluffy texture that the cake has and the batter is enough to make 12 muffins!
These muffins are based on my sour cream coffee cake. Fill 12 greased muffin cups. Preheat the oven to 425 degrees.line a muffin tin with 9 muffin papers and set aside (see note at the end of recipe).
This is a sourcream based cupcakes which adds a tone of moisture and makes a great sweet treat to start your mornings. What worked was the flavor. You can also store in the refrigerator in an airtight container or again with plastic wrap and foil and it should be good for up to a week.
In a large mixing bowl, add flour, brown sugar, baking powder, cinnamon and salt and mix together with a spoon. Sour cream coffee cake muffins made with fresh cranberries. Moist sour cream coffee cake muffins topped with brown sugar and cinnamon crumble.
Reserve a few tablespoons for sprinkling on top. They are delicious with blueberries too, but cherries are one of my husband’s favorite fruits, so i usually make these with cherries. Today on the stay at home chef, i'm showing you how to make sour cream coffee cake muffins.
How to make blueberry sour cream coffee cake muffins. Sour cream coffee cake muffins are buttery, soft, and full of flavor this soft and moist muffin has a cinnamon swirl and is topped with a thick streusel crumble topping. For the apple sour cream coffee cake muffins.
Remove from pan and cool. I tested these muffins with buttermilk and greek yogurt and found that sour cream gives the muffins the best consistency. We’ll talk about that more a little later on in the post.
We absolutely love this cake but muffins are more convenient to eat, especially on the go! A small batch of sour cream coffee cake muffins is the best weekend breakfast i know! Place liners into muffin tin and spray with non stick spray.
Grease a muffin tin with non stick cooking spray. I messed up because i put the butter in cold and the cold sour cream. Beat together the butter, sugar, and eggs.
In a medium bowl, whisk the flour with the baking powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition. Sour cream coffee cake muffins.
Marble the brown sugar mixture through the batter using a table knife. For the coffee cake muffins: Step 4 whisk flour, baking powder, baking soda, and salt together in a small bowl.
You’ll love the rich flavors from cinnamon, vanilla extract, brown sugar, and walnuts. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
Sour cream coffee cake muffins. Add sour cream and vanilla extract and combine well. The cherries add a wonderful layer of flavor.
Coffee cake is a bit of a misnomer because there is no coffee in this coiffe cake, this is a cake that is meant to be served alongside coffee which is where it gets its name. So these muffins are light, yet filling enough to be considered breakfast, but sweet and tasty enough for dessert as well. Using on/off turns, blend until coarse crumbs form, cake, flour, baking powder, salt, baking soda, unsalted butter, room temperature, sugar, golden brown sugar, eggs, grated lemon peel, vanilla, sour cream, whole.
Mine was not in any way greasy. Combine all of the topping ingredients, stirring until evenly. This coffee cake recipe is the perfect to enjoy with a cup of coffee on a relaxing morning.
Preheat oven to 350 degrees. Watch the video for this recipe! How to make sour cream coffee cake streusel muffins.
Just like whole wheat chocolate zucchini bread, or super skinny pumpkin muffins, this simple coffee cake makes healthy exchanges. They’re surprisingly easy to make and i guarantee that they won’t even last a day! Super moist on the inside with a slight crunch on the outside.
In a large bowl, using a hand mixer, beat the remaining 6 tablespoons of butter with the granulated sugar at medium. Now before anyone gets mad at me, let's talk about the name coffee cake for a second. These gorgeous little sour cream coffee cake mini muffins will steal the show at breakfast, brunch, or dessert!
I had to wait for the butter to soften, or if i had mixed the butter and sugar first before adding the sour cream it would have worked. The key to good quick breads and muffins is to not overmix when adding the flour. Scale 1x 2x 3x ingredients.
Bake at 375 degrees for 22 minutes.