Sour Cream Coffee Cake Muffins

George Hirsch Muffin Mondays

Would you like a bite of old-fashioned-style cake that is equally as good for a morning coffee break, mid-day snack and even dessert? If so, then this is it. 

What I really like about this coffee cake recipe is it isn't overly sweet. I created this recipe using all purpose flour, not cake flour, which makes a denser crumb with nice texture. The dairy mix of sour cream, yogurt, and milk is a harmonious trifecta in achieving a light and flavorful addition to every slice. Use good fresh eggs + butter and you'll have a hit. 

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Sour Cream Coffee Cake Muffins

 chefgeorgehirsch.com | George Hirsch Lifestyle

Makes about 18 muffins

For the Crumb Topping:

1/2 cup light brown sugar

6 Tablespoons sweet butter, softened

1 cup flour

1 teaspoon cinnamon

2 teaspoons vanilla

1/2 cup chopped pecans or walnuts

Place the butter, brown sugar, flour, cinnamon, and vanilla in a bowl and crumble together with your fingers until it forms a crumb mixture. Add in the nuts. Reserve and mix muffin batter.

For the Cake:

1/2 cup sweet butter, one stick softened 

1 cup sugar

2 eggs, beaten

2 cups All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup low fat plain yogurt

1/4 cup 2% milk

1 teaspoon vanilla

1/2 teaspoon fresh grated orange rind

Lightly grease 18 muffin cups or use paper liners.

Preheat oven to 400 degrees F (175 degrees C). Note: If using a dark colored muffin pan, reduce the oven temperature to 375 degrees F. Dark colored pans absorb more heat while baking in the oven and become hotter and carry heat faster than light colored pans. 

Cream together the butter, sugar until light and fluffy. Scrape the sides of the bowl with a spatula. Mix in eggs, vanilla and orange zest, one at a time. Scrape the sides of the bowl again.

In a separate bowl, mix together the flour, baking powder, baking soda and salt. In a separate bowl, combine sour cream, yogurt and milk together. Add the flour mixture to the butter mixture alternately in three stages with the sour cream, yogurt, and milk mixture; stirring and scraping the bowl with spatula after each addition. Mix until just blended. Do not over mix.

Add half the batter into prepared muffin cups and sprinkle with half the topping mixture. With the back of butter knife swirl the batter slightly to mix the crumb mixture slightly into the bottom of muffin cups. 3/4 filled. Add remaining batter, then the crumb topping and bake.

Bake muffins in a preheated 350°F oven for 15 to 20 minutes, or until the muffins tests done. Cool for 15-20 minutes, and then remove muffins from pan. 

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