Sour Cream Coffee Cake Bites {Mini Muffins}
These gorgeous little sour cream coffee cake mini muffins will steal the show at breakfast, brunch, or dessert! They're surprisingly easy to make and I guarantee that they won't even last a day!
Servings: 24 Mini Muffins
Calories: 92kcal
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 (you may need a little more)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray mini muffin pan with nonstick cooking spray or grease with oil.
*I don’t recommend using liners.
Crumb topping
- Using a fork, combine butter, brown sugar and cinnamon. Mix in the flour until fully incorporated.
- Continually mix until mixture is crumbly, breaking apart any overly large clumps as necessary. Set aside.
Mini Muffins
- In a large bowl cream together the butter, sour cream, brown sugar, cinnamon, and salt (mixture should be completely smooth).
- Beat in the egg and vanilla extract. Add the flour and baking powder and mix until incorporated (batter will be thick). Do not over mix.
- Scoop batter into the mini muffin pan filling the cups about halfway. Top each muffin with a generous amount of crumb topping, gently pressing it into the batter as you top each one.
- Bake for 10 – 11 minutes until toothpick inserted comes out mostly clean. Cool in pan 5 minutes then remove.
Glaze
- In a small bowl mix together powdered sugar, cream/milk, and vanilla extract (if glaze is too thick add a splash more cream/milk). Drizzle over muffins and serve.
Notes
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Nutrition
Calories: 92kcal