Sourdough Coffee Cake Muffins

1. If you’re looking for a cozy, bakery-style treat that’s both comforting and practical, these Sourdough Coffee Cake Muffins are it. They’re soft, moist, and layered with a rich cinnamon-sugar swirl that makes every bite irresistible. Best of all, this recipe is a delicious way to use up sourdough discard while creating something your whole family will love.

   Perfect for breakfast, brunch, or an afternoon snack with coffee, these muffins bring classic coffee cake flavors into an easy, grab-and-go form.

   Why You’ll Love This Recipe

   • A great way to use sourdough discard or active starter

   • Moist, fluffy texture with warm cinnamon flavor

   • Simple ingredients and easy steps

   • Perfect for meal prep and freezer-friendly

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   Ingredients

   Muffins

   • ½ cup butter (softened, room temperature)

   • 1½ cups white sugar

   • 2 teaspoons vanilla extract

   • 2 large eggs (room temperature)

   • 1 cup milk (or buttermilk for extra tang)

   • ¾ cup sourdough discard or active starter

   • 4 teaspoons baking powder

   • 3 cups all-purpose flour

   Cinnamon Sugar Filling & Topping

   • 1½ cups brown sugar

   • 5 tablespoons flour

   • 4 teaspoons ground cinnamon

   • 6 tablespoons butter (melted)

   Vanilla Glaze

   • ⅔ cup powdered sugar

   • 1 teaspoon vanilla extract

   • ½–1 tablespoon milk (as needed)

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   Instructions

   1. Prepare the Cinnamon Sugar Mixture

   In a small bowl, combine brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture is crumbly. Set aside.

   2. Make the Muffin Batter

   • In a large bowl, cream the softened butter and white sugar until light and fluffy.

   • Add vanilla and eggs, mixing well.

   • Stir in the milk and sourdough discard.

   • In a separate bowl, whisk together flour and baking powder.

   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

   3. Assemble the Muffins

   • Preheat oven to 350°F (175°C) and line or grease a muffin tin.

   • Fill each muffin cup halfway with batter.

   • Add a spoonful of the cinnamon sugar mixture.

   • Top with more batter until cups are about ¾ full.

   • Sprinkle additional cinnamon sugar on top.

   4. Bake

   Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

   5. Add the Glaze

   Once the muffins have cooled, mix powdered sugar, vanilla, and milk until smooth and drizzleable. Drizzle over the muffins before serving.

Serving & Storage

• Best enjoyed warm or slightly cooled

• Store in an airtight container:

  • Up to 3 days at room temperature

  • Up to 1 week in the refrigerator

  • Up to 3 months in the freezer

Tips for Success

• Use room-temperature ingredients for best texture

• Do not overmix the batter

• Add nuts, chocolate chips, or fruit like apples or blueberries for variation

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

5 from 1 vote

These Sourdough Coffee Cake Muffins are moist, fluffy, and filled with cinnamon sugar goodness, perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Muffins

• ½ cup butter (1 stick, softened) Use room temperature for best results.
• 1½ cup white sugar
• 2 teaspoons vanilla extract
• 2 large eggs Use room temperature eggs.
• 1 cup milk Can substitute with buttermilk for added tang.
• ¾ cup sourdough discard or active starter Either can be used.
• 4 teaspoons baking powder
• 3 cups all-purpose flour Alternatively, gluten-free flour blend can be used.
• 1½ cup brown sugar
• 5 tablespoons flour For cinnamon sugar filling.
• 4 teaspoons ground cinnamon
• 6 tablespoons butter (melted) For glaze.
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract For glaze.
• ½-1 tablespoon milk For glaze consistency.

Method

 

Preparation

1. In a bowl, mix together 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon for the cinnamon sugar filling. Set aside.
2. 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.
3. Stir in the milk and sourdough discard or starter.
4. In another bowl, combine the baking powder and flour.
5. Gradually add the dry ingredient mixture to the wet mixture until just combined.

Assembling

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
2. Fill each muffin cup about halfway with the batter, then add a spoonful of the cinnamon sugar filling on top.
3. Add more batter to fill the cups to about ¾ full and finish by sprinkling more cinnamon sugar on top.

Baking

1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Vanilla Glaze

1. After the muffins have cooled, mix the powdered sugar, 1 teaspoon vanilla extract, and enough milk to achieve a drizzle consistency.
2. Drizzle it over the cooled muffins.

Notes

These muffins are best served warm, fresh out of the oven or slightly cooled. They pair wonderfully with coffee or tea. Store leftovers in an airtight container for up to three days, in the fridge for a week, or freeze for up to three months.