Sourdough Coffee Cake Muffins Recipe

Introduction

Sourdough Coffee Cake Muffins combine the tangy flavor of sourdough with warm cinnamon and sugar for a delightful treat. These muffins are perfect for breakfast or a cozy afternoon snack, topped with a smooth vanilla glaze that adds just the right touch of sweetness.

Ingredients

• ½ cup butter (1 stick, softened)
• 1½ cups white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup milk
• ¾ cup sourdough discard or active starter
• 4 teaspoons baking powder
• 3 cups all-purpose flour
• 1½ cups brown sugar
• 5 tablespoons flour
• 4 teaspoons ground cinnamon
• 6 tablespoons butter (melted)
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract (for glaze)
• ½ – 1 tablespoon milk (for glaze)

Instructions

1. Step 1: Make the cinnamon sugar filling and topping by mixing 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon in a medium bowl. Pour in 6 tablespoons melted butter and stir until the mixture is crumbly.
2. Step 2: In a large bowl, cream the softened butter and 1½ cups white sugar together until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in 2 teaspoons vanilla extract.
4. Step 4: Add 1 cup milk and ¾ cup sourdough discard, mixing well to combine.
5. Step 5: In a separate bowl, whisk together 3 cups all-purpose flour and 4 teaspoons baking powder. Gradually add to the wet mixture, stirring gently until just combined.
6. Step 6: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
7. Step 7: Fill each muffin cup halfway with batter. Spoon a layer of the cinnamon sugar filling over the batter, then top with more batter until cups are about ¾ full. Finish with another spoonful of cinnamon sugar filling on top.
8. Step 8: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: While muffins cool, prepare the glaze by mixing ⅔ cup powdered sugar, 1 teaspoon vanilla extract, and ½ to 1 tablespoon milk until smooth.
10. Step 10: Drizzle the vanilla glaze over cooled muffins before serving.

Tips & Variations

• For a richer flavor, use brown sugar instead of white sugar in the batter.
• Try adding chopped nuts or dried fruit to the cinnamon sugar filling for extra texture.
• Use non-dairy milk to make these muffins vegan-friendly.
• Let the sourdough discard sit at room temperature for a few hours to become more active before using.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month. To reheat, warm muffins in the microwave for about 20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, active starter can be used and may improve the rise and flavor of the muffins. Just ensure it’s well-fed and bubbly before adding.

Can I make these muffins gluten-free?

To make gluten-free muffins, substitute the all-purpose flour with a gluten-free flour blend, but be aware that texture may vary slightly.

Sourdough Coffee Cake Muffins Recipe

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4.7 from 102 reviews

These Sourdough Coffee Cake Muffins combine the tangy flavor of sourdough discard with a sweet cinnamon sugar filling and a smooth vanilla glaze. Perfectly moist and fluffy, these muffins are an ideal treat for breakfast or snack time, providing a delightful twist on traditional coffee cake using leftover sourdough starter.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cinnamon Sugar Filling + Topping

• 1½ cup brown sugar
• 5 tablespoons flour
• 4 teaspoons ground cinnamon
• 6 tablespoons butter, melted

For the Muffin Batter

• ½ cup butter (1 stick), softened
• 1½ cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup milk
• ¾ cup sourdough discard or active starter
• 4 teaspoons baking powder
• 3 cups all-purpose flour

For the Vanilla Glaze

• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract
• ½–1 tablespoon milk

Instructions

1. Prepare Cinnamon Sugar Filling + Topping: In a medium bowl, mix together the brown sugar, flour, and ground cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly. Set aside.
2. Make Muffin Batter: In a large bowl, cream together the softened butter and white sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Add the milk and sourdough discard, mixing thoroughly to combine.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
4. Layer the Muffins: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Fill each muffin cup halfway with the batter. Spoon a layer of the cinnamon sugar filling on top, then add more batter to fill each cup about ¾ full. Finish by topping each with another spoonful of the cinnamon sugar mixture.
5. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool completely.
6. Prepare Vanilla Glaze: In a small bowl, mix together the powdered sugar, vanilla extract, and ½ to 1 tablespoon of milk until smooth and pourable. Adjust the milk to reach desired consistency.
7. Glaze the Muffins: Drizzle the vanilla glaze over the cooled muffins evenly. Allow the glaze to set before serving.

Notes

• Butter should be softened for easier mixing in the batter and melted for the cinnamon sugar topping.
• You can substitute white sugar with brown sugar in the batter for a richer flavor.
• Use an active sourdough starter if possible for the best rise and flavor; discard is acceptable.
• Non-dairy milk can be used in place of regular milk for a dairy-free version.
• If you prefer a thinner glaze, add more milk gradually.
• Storing muffins in an airtight container at room temperature will keep them fresh for up to 3 days; they can also be frozen for longer storage.

Keywords: sourdough muffins, coffee cake muffins, sourdough discard recipe, cinnamon sugar muffins, vanilla glazed muffins, breakfast muffins