These delightful sour cream coffee cake mini muffins are perfect for breakfast, brunch, or dessert. Simple to make and full of cinnamon flavor with a buttery crumb topping and a light vanilla glaze, they disappear fast.
What Is Coffee Cake?
Coffee cake is a cinnamon-flavored cake finished with a buttery streusel and often a simple vanilla glaze. Despite the name, coffee cake usually does not contain coffee; it’s a cake meant to be enjoyed with a cup of coffee. These cinnamon streusel mini muffins capture that classic coffee cake flavor in a bite-sized form.
This recipe uses straightforward ingredients and simple steps, so it’s approachable even if you’re new to baking. Mini muffins are fun to make and fun to eat—these belong on any list of favorite mini muffin recipes.
Tips for Making Mini Coffee Cake Muffins
Crumb Topping
Use a fork to work the melted butter, brown sugar, cinnamon, and flour together until coarse, crumbly pieces form. A spoon won’t create the same texture. It may seem like a lot at first, but the topping is the highlight of these muffins.
Muffin Batter
The batter comes together quickly and will be fairly thick. Avoid overmixing. I prefer the two-spoon method to fill the mini muffin cups—one spoon to scoop, the other to slide the batter off—so you don’t make a mess.
Glaze
The glaze is optional but highly recommended. Made with powdered sugar, cream or milk, and vanilla, it brightens the muffins and adds sweetness without overpowering them. Use cream if you have it for a richer finish; add a splash more liquid if you prefer a thinner glaze.
These sour cream mini muffins use brown sugar and cinnamon for warm, tender flavor. The recipe keeps sweetness balanced, so measure the brown sugar and powdered sugar as directed for the best result.
Call them coffee cake bites, mini muffins, or two-bite coffee cakes—names aside, they’re easy to prepare and delicious to serve. Below is a clear, SEO-friendly recipe and instructions so you can bake them at home.
Sour Cream Coffee Cake Bites {Mini Muffins}
20 mins
10 mins
30 mins
Breakfast, Dessert
24 Mini Muffins
92 kcal
Ingredients
Crumb topping
- 3 tablespoons butter, melted
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
Mini Muffins
- 3 tablespoons butter, melted
- 1/2 cup full-fat sour cream
- 1/2 cup brown sugar, loosely packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
Glaze
- 1/3 cup powdered sugar
- 1/2 tablespoon cream or milk (add more if needed)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Spray a mini muffin pan with nonstick spray or grease lightly. (Liners are not recommended.)
Crumb topping
- Using a fork, combine melted butter, brown sugar, and cinnamon. Mix in the flour until the mixture forms coarse crumbs. Break up any large clumps and set aside.
Mini Muffins
- In a large bowl, whisk together the melted butter, sour cream, brown sugar, cinnamon, and salt until smooth.
- Beat in the egg and vanilla. Add the flour and baking powder, mixing just until incorporated—the batter will be thick. Do not overmix.
- Scoop batter into the mini muffin pan, filling each cup about halfway. Top each with a generous amount of the crumb topping, pressing gently into the batter.
- Bake 10–11 minutes, or until a toothpick inserted comes out mostly clean. Cool in the pan 5 minutes, then remove to a rack.
Glaze
- Whisk together powdered sugar, cream or milk, and vanilla. If the glaze is too thick, add a splash more liquid. Drizzle over cooled muffins and serve.
Notes
Measure sugars accurately to keep the muffins balanced and not overly sweet. These freeze well for short-term storage; thaw and refresh in a warm oven if needed.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use or duplication without written consent from the author is prohibited.
Let me know how it was!
Follow Beat Bake Eat for more easy baking recipes!