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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/sourdough-coffee-cake-muffins-recipe/