sour cream coffee cake muffins

Memories from my youth include a lot of baked goods, coffee and tea.

My mom loves to bake, and did quite a bit while we were young. My grandmother baked very often as well. And coffee, well, let’s just say we went from baby formula, to cow’s milk, to coffee within about a dozen years. Tea as well. A cup of tea in the afternoon with mom, or in the evening, well, that was pretty common. And coffee was a huge part of each day — at breakfast, of course, and usually after large meals too. The smell still brings me back … to the house I grew up in, as well as my grandmother’s kitchen. Gram would percolate her coffee. That sound and that smell… ahhhhh, the memories!

Add a baked good, especially one with cinnamon in it, and I’m hooked.

This recipe was one my mom made often, as a bundt cake (the way the original recipe instructed). I tried making it that way, but honestly, I don’t know why it never turned out well for me. Either my oven baked unevenly, or the kitchen spirits were against me. So I decided to make muffins instead. Easy, and they cook perfectly (not raw in the center as it would be when I used a bundt pan).

Another change I made was to omit the nuts and use chocolate chips instead. This stemmed from my oldest son having a peanut allergy. All nuts were off limits for him. But he liked chocolate! As do I. I used to chop the chocolate chips, to make smaller pieces, but now it’s so easy to find mini chocolate chips in the grocery store, so that’s what I use.

When my mom made sour cream coffee cake, she used a Gold Medal flour recipe book (I believe it was Gold Medal brand … will check with my mom). My mother still has that cookbook, even though I’ve tried to steal it — I mean, borrow it — many times. When I was a teen I made many recipes out of that cookbook, and I’d be very thankful if my mom would one day give that book to me. My mom has hundreds — if not thousands — of cookbooks. If I only had one, it would be that one. (Mom, are you reading this? Did you get the hint????? I WANT THAT COOKBOOK!!!!!!! Pretty please?)

A while ago I compared my mom’s recipe to another one that was similar, from Betty Crocker. I think Betty’s is lighter, so I’ve been using that one more often. I’ve made changes to the recipe, including, as I’ve mentioned, making muffins instead of using a bundt pan, and changes to the process, as well as including some white whole wheat flour. Oh, and I use a bit more sour cream, because I think it makes them even lighter and moister.


Sour Cream Coffee Cake Muffins

3/4 cup butter, softened — not melted!

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla

3 eggs

1 cup white whole wheat flour

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 3/4 cups sour cream


Heat oven to 350F.

Use paper muffin holders to line 36 muffin cups, or grease and flour them (I highly recommend the paper liners!!!).

In mixer, cream together the butter and granulated sugar. Add vanilla and eggs. Once combined, mix for 2 minutes on medium/low speed.

While that’s mixing, in a bowl stir together the flours, baking powder, baking soda, and salt.

Then add to the creamed mixture small amounts of the flour mixture alternatively with the sour cream, until all has been incorporated.


In a small bowl combine for the filling:

1/2 cup brown sugar

1/2 cup mini chocolate chips

2 teaspoons cinnamon


Step #1: In each muffin cup, place about a tablespoon of batter.

Step #2: Put a small spoonful (about a teaspoon) of the filling on top of the spoonful of batter in each muffin cup.

Step #3: Finish each one off with another small amount of batter, about 1 heaping teaspoon.

Bake for between 24 – 28 minutes. Use a toothpick to determine if they are done.

Remove from oven and either remove the muffins to cool on a wire rack, or tilt each one in the pan.

Make some coffee, or tea, and enjoy!


2 responses to “sour cream coffee cake muffins

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