Sour Cream Coffee Cake muffins made with fresh cranberries. A small batch of sour cream coffee cake muffins is the best weekend breakfast I know!
We're heading into the last part of the year. The chilly part. The bake-all-day-to-keep-your-house-warm part. I love it.
Each month, I make a list of foods I want to eat to set the mood for the month. Sometimes, the list has exact foods, like Chai Cookie Bars. Other times, I write a general feeling that I want my meals to have, like 'hearty and comforting.' And then, I often consider your lovely self, and what foods you would like to eat this month, too.
For the month of December, I wrote: comfort food, cookies, and sweet breakfasts to share. Does that seem right to you? Are those the things you'd like to stuff in your face, too? While it's a sunny 55-degrees where I live right now, I think we all need warm, cozy dinners, cookies for dessert, and something sweet to lure us out of bed in the mornings.
A how-to video for making sour cream coffee cake muffins:
(Sometimes the video jumps to the side of the page, so check there if you don't see it).
You can use fresh blueberries like I did in the video, or any other fresh berries you like here. I use blueberries in the summer and cranberries in the fall, naturally.
We're starting here with sweet breakfasts to share. These cranberry streusel muffins made with sour cream were first on my list.
A few years ago, I made rhubarb cinnamon muffins from a Fine Cooking Magazine, and my eyes were opened to how lovely tangy fruit pairs with warm cinnamon. I love sweet and sour rhubarb, but I loved it even more when it was sprinkled with cinnamon. While we are months away from my beloved rhubarb (and my revered Rhubarb Crisp), we have cranberries!
I stirred cranberries into my sour cream coffee cake muffin batter, amped up the streusel topping (or is it called crumb topping?), and plopped it in muffin cups. The recipe makes 5 muffins. Two for me, two for you, and one for the dog, perhaps?
That's the way it goes in my house.
The muffin pan I typically is vintage, and I love it because it only has 6 cups! But, if you’re lacking your grandmother’s vintage small muffin pan like me, here’s a great substitute!
Also, you may substitute full-fat Greek yogurt for the sour cream, if you prefer.
Sour Cream Coffee Cake MuffinsSour Cream Coffee Cake Muffins
Ingredients
Streusel topping:
For the muffins:
Instructions
Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 359Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 56mgSodium: 130mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 4g
Jessica @ A Kitchen Addiction says
I can't get enough cranberries this time of year! I would love to wake up to a couple of these muffins!
Karen says
5 muffins! Thanks for not adding to my freezer with endless muffins. I love coffeecake anything, so I am looking forward to trying these!
Kelly says
Can you please just come to my house and bake me a million batches of these. K, thanks! Seriously though, I am afraid to make these because I will make multiple batches and for sure eat them all! Love coffee cake anything!
Yolanda says
These looks delicious! A quick question, what do you prefer or use most often. The sour cream or full fat plain yogurt? Can I use sundried cranberries?
Christina Lane says
I prefer sour cream, but I've used yogurt and not noticed much difference :)
Terry says
Looks yummy, Christina! Are these the normal cupcake liner size or larger?
Christina Lane says
Standard size :)
Laurie says
I made this recipe over the weekend and my husband and I absolutely loved it! I featured it on my blog today: http://www.love-laurie.com/2016/01/mini-cranberry-coffee-cake-loafs.html
KiKi says
What about using dried cranberries? What ratio should we use?
Ruth C. says
Hi... These muffins sound delicious! I'm interested in making full size and mini loafs. Do you have any suggestions for alterations to the muffin recipe? Thanks!
Christina Lane says
I'm sorry, Ruth, I don't do larger recipes. Small-Batch and mini desserts are my whole brand.
Vahini Manohar says
Muffins are best to use as a snack. Rich in taste & enjoyable
Lise - Mom Loves Baking says
Love these muffins! And what a great pan. I want one! :)