Mini Spiced Sour Cream Coffee Cake


I have a confession….I don’t cook breakfast (when I say breakfast I mean pancakes, eggs, and bacon) for my family on the weekdays.  Yes, I am a terrible wife and mother! But here’s the thing, “Ain’t nobody got time for that”!   I cherish my sleep as do my children, so their typical breakfast is Honey Bunches of Oats or Life.  Hey, at least it’s decently healthy cereal.

Before you all start judging me I will let you know that I do try to give my children fast and easy breakfast choices.  For example, when I know my bread is about to go stale I make french toast sticks out of them and freeze them.  I also make egg muffins and blueberry muffins and stick those in the freezer as well.  If my kids want to eat any of those things for breakfast I just take them out the night before and in the morning they can have something besides cereal.  Turns out I am not a bad mom (sometimes).

I’ve added another breakfast choice to my household and I don’t think that these will last for me to even freeze them.  These mini coffee cakes are so yummy and moist.  My kids absolutely love them, to tell you the truth my son ate 3 today.



Mini Spiced Sour Cream Coffee Cake

fine cooking


for the streusel topping:
1/3 cup firmly packed light brown sugar
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

for the cupcakes:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 1/3 cups firmly packed light brown sugar
2 large eggs. at room temperature
1 teaspoon pure vanilla extract
1 cup sour cream, at room temperature


make the streusel
In a small bow, combine the brown sugar, flour and cinnamon. Drizzle the melted butter on top and, using a fork or your fingers, mix the ingredients until well blended and small crumbs form when pinched together with your fingers. Pop in the refrigerator while you make the cupcake batter.

make the cupcakes
Preheat oven to 350 degrees. Line 16 regular-sized muffins cups with paper or foil liners.

Whisk the flour, baking soda, cinnamon, nutmeg and salt in a medium bowl until well blended. Put the butter in a large mixing bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended, about 1 minute. Add the brown sugar and beat on medium-high speed until well blended, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Add about half of the flour mixture and mix on low speed until just blended. Add the sour cream and continue mixing until just blended. Using a rubber spatula, fold in the remaining flour mixture.

Spoon the batter evenly among the prepared muffin cups. Evenly scatter the streusel mixture over the batter and press gently into the batter.

Bake until the top of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Move the muffin tins to a wire rack and let the cakes cool. Serve warm or at room temperature.


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