Why Make This Recipe
Sourdough Coffee Cake Muffins are a delightful combination of flavors and textures. They are moist, fluffy, and packed with a warm cinnamon sugar goodness that will make your mornings extra special. Plus, if you have sourdough discard, this recipe gives you a perfect way to use it up while creating a delicious treat!
How to Make Sourdough Coffee Cake Muffins
Ingredients
- ½ cup butter (1 stick, softened)
- 1½ cup 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 cup brown sugar
- 5 Tablespoons flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons butter (melted)
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½-1 Tablespoon milk
Directions
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Cinnamon Sugar Filling + Topping: In a bowl, mix together 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon. Set it aside.
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Sourdough Coffee Cake Batter: In a large bowl, cream the softened butter and white sugar together until light and fluffy. Add in the vanilla extract, eggs, and mix well. Stir in the milk and sourdough discard or starter. In another bowl, combine the baking powder and flour. Gradually add this dry ingredient mixture to the wet mixture until just combined.
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Assembling: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray. Fill each muffin cup about halfway with the batter, then add a spoonful of the cinnamon sugar filling on top. Add more batter to fill the cups to about ¾ full. Finish by sprinkling more cinnamon sugar on top.
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Baking: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Vanilla Glaze: After the muffins have cooled, make the glaze by mixing the powdered sugar, 1 teaspoon vanilla extract, and enough milk to achieve a drizzle consistency. Drizzle it over the cooled muffins.
How to Serve Sourdough Coffee Cake Muffins
These muffins are best served warm, fresh out of the oven or slightly cooled. They pair wonderfully with a cup of coffee or tea for breakfast or a delicious afternoon snack.
How to Store Sourdough Coffee Cake Muffins
You can store any leftover muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week, or freeze them for up to three months.
Tips to Make Sourdough Coffee Cake Muffins
- Use room temperature ingredients for better mixing and a fluffier texture.
- Don’t overmix the batter; mix just until combined to keep the muffins light.
- Feel free to add nuts or chocolate chips for different flavors!
Variation
You can add fruits such as blueberries or chopped apples to the batter for a fruity twist. Also, substituting the milk for buttermilk can add a delicious tang to the muffins.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes, you can use active sourdough starter! Just use the same amount.
Q: How do I know when the muffins are done baking?
A: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs clinging to it, the muffins are done.
Q: Can I make these muffins gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend to make them gluten-free.
Sourdough Coffee Cake Muffins
Ingredients
Method
- In a bowl, mix together 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon for the cinnamon sugar filling. Set aside.
- In a large bowl, cream the softened butter and white sugar together until light and fluffy. Add in the vanilla extract, eggs, and mix well.
- Stir in the milk and sourdough discard or starter.
- In another bowl, combine the baking powder and flour.
- Gradually add the dry ingredient mixture to the wet mixture until just combined.
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
- Fill each muffin cup about halfway with the batter, then add a spoonful of the cinnamon sugar filling on top.
- Add more batter to fill the cups to about ¾ full and finish by sprinkling more cinnamon sugar on top.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- After the muffins have cooled, mix the powdered sugar, 1 teaspoon vanilla extract, and enough milk to achieve a drizzle consistency.
- Drizzle it over the cooled muffins.