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Sour Cream Coffee Cake Bites

Delicious mini coffee cakes with a crumbly topping and sweet glaze, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 24 mini muffin bites
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Crumb Topping
  • 2 tbsp unsalted butter, melted
  • 3 tbsp brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 cup all-purpose flour
For the Muffin Batter
  • 3 tbsp unsalted butter, melted
  • 1/2 cup sour cream (full-fat preferred)
  • 1/3 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
For the Glaze
  • 1/2 cup powdered sugar
  • 1-2 tbsp cream or whole milk
  • 1/4 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and spray a mini muffin pan with nonstick cooking spray.
Make the Crumb Topping
  1. In a medium bowl, combine melted butter, brown sugar, and ground cinnamon. Stir until uniform.
  2. Add flour and mix to achieve a crumbly texture.
Prepare the Muffin Batter
  1. In a large bowl, combine melted butter, sour cream, brown sugar, cinnamon, and salt, and mix until smooth.
  2. Add the egg and vanilla, then mix well. Gradually fold in flour and baking powder, stirring gently.
Fill and Topping
  1. Fill muffin cavities halfway with the batter and top with crumb mixture, pressing lightly.
Bake
  1. Bake for 10-11 minutes, checking for doneness with a toothpick at the 10-minute mark.
  2. Let the bites cool for 5 minutes before removing from the pan.
Prepare the Glaze
  1. Whisk together powdered sugar, cream or milk, and vanilla until drizzleable, then glaze the cooled bites.

Notes

For best results, use room temperature ingredients. These bites freeze well for up to 2 months.