Coffee Cake Muffins

by Melissa on April 8, 2008

This recipe comes from the lovely Ina Garten. Who doesn’t love The Barefoot Contessa? Seriously, especially her baked goods. A lot of her recipes intimidate me, but this one is one I have made several times now, both in cake form and as muffins.

Sour Cream Coffee Cake

  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream (I used low fat)
  • 2 1/2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • For the streusel:
  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional (I did not use this time)
  • For the glaze:
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. 

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

To make 12 muffins, I halved the recipe- everything divides evenly except the eggs, I used 2 large. Using my Pampered Chef medium scoop, I put one scoop of batter in the bottom of the muffin cup, sprinkled 1/2 teaspoon of streusel and topped with another scoop of batter and 1 teaspoon of streusel. If you like a lot of streusel, don’t half the recipe for that and use more, but the maple glaze is very sweet.


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{ 3 comments… read them below or add one }

katie102006 April 9, 2008 at 6:23 am

These muffins not only look delicious, but they are SOOOO BEAUTIFUL! I am SO making these for my naxt breakfast/brunch. They are gorgeous!


Elly April 9, 2008 at 9:07 am

Oooh these look fantastic! I love Ina, too. And anything with streusel. LOL


Jessica April 22, 2008 at 7:55 pm

Ohhhh! I can’t wait to make these for my husband! He loves coffee cake!


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