Fresh, tender muffins with a crunchy cinnamon topping make mornings feel special. These Sourdough Coffee Cake Muffins are a simple way to use discard and bake something everyone will love, whether for breakfast, brunch, or an afternoon treat. For more sourdough muffin ideas, see this blueberry sourdough muffin variation for inspiration.
Why You’ll Love This Sourdough Coffee Cake Muffins
- Uses sourdough discard so nothing goes to waste.
- Soft, cake-like crumb with a cinnamon-sugar crunch on top.
- Quick to mix and great for meal prep or grab-and-go breakfasts.
- Family-friendly flavor that pairs with coffee or milk.
- Reheats beautifully, making tasty leftovers.
Ingredients Needed
Wet ingredients
- ½ cup softened butter
- 1½ cups white sugar
- 2 eggs
- 1 cup milk
- ¾ cup sourdough discard (starter)
- 1 teaspoon vanilla extract
Dry ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt (optional)
Topping
- Cinnamon sugar mixture: ½ cup brown sugar, 2 tablespoons flour, 2 teaspoons ground cinnamon
Glaze (optional)
- 1 cup powdered sugar, 1–2 teaspoons vanilla extract, 2–3 tablespoons milk
For another sourdough bread idea, check this blueberry lemon sourdough loaf that uses similar starter tips.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin by greasing or lining with paper cups.
- In a mixing bowl, cream together the ½ cup softened butter and 1½ cups white sugar until light and fluffy.
- Beat in the 2 eggs one at a time, then stir in 1 teaspoon vanilla extract and the ¾ cup sourdough discard.
- In another bowl, whisk together the 3 cups all-purpose flour, 4 teaspoons baking powder, and salt; gradually add to the wet mixture, alternating with 1 cup milk until just combined.
- Spoon batter into muffin cups, filling most of the way, and top generously with the cinnamon sugar mixture.
- Bake about 30 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool briefly, then drizzle with a glaze made from powdered sugar, vanilla extract, and milk if desired.
Serving Suggestions Sourdough Coffee Cake Muffins
- Serve warm with a pat of butter or cream cheese spread.
- Pair with a hot latte or iced coffee for a cozy breakfast.
- Offer alongside fresh fruit or yogurt for a balanced brunch plate.
- Make a muffin sandwich with sliced apple and sharp cheddar for a savory-sweet twist; try this idea from our sourdough coffee cake muffins post for plating tips.
Tips for Success Sourdough Coffee Cake Muffins
- Measure flour by spooning into the cup and leveling to avoid dense muffins.
- Don’t overmix once you add the dry ingredients; a few lumps are okay.
- Use room-temperature eggs and butter for a smoother batter.
- Watch oven time; ovens vary, so check with a toothpick at 25 minutes.
- Store cooled muffins in an airtight container at room temperature for 2–3 days.
Variations
Here are a few easy ways to change it up:
- Blueberry add-in: fold 1 cup fresh or frozen blueberries into the batter for fruitier muffins.
- Nutty crunch: sprinkle chopped pecans or walnuts on top before baking.
- Dairy-free option: swap milk for a plant milk and use coconut oil instead of butter.
Sourdough Coffee Cake Muffins
Fresh, tender muffins with a crunchy cinnamon topping, perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Wet Ingredients
- ½ cup softened butter Make sure it's softened for better mixing.
- 1½ cups white sugar
- 2 large eggs Use room-temperature eggs for smoother batter.
- 1 cup milk Can substitute with a plant milk for dairy-free option.
- ¾ cup sourdough discard Use discard from your sourdough starter.
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Measure by spooning into the cup.
- 4 teaspoons baking powder
- ½ teaspoon salt Optional
Topping
- ½ cup brown sugar
- 2 tablespoons flour
- 2 teaspoons ground cinnamon
Glaze (optional)
- 1 cup powdered sugar
- 1–2 teaspoons vanilla extract
- 2–3 tablespoons milk
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare a muffin tin by greasing or lining with paper cups.
- In a mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and sourdough discard.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt; gradually add to the wet mixture, alternating with milk until just combined.
Baking
- Spoon batter into muffin cups, filling most of the way, and top generously with the cinnamon sugar mixture.
- Bake about 30 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool briefly, then drizzle with a glaze made from powdered sugar, vanilla extract, and milk if desired.
Notes
Store cooled muffins in an airtight container at room temperature for 2–3 days. Measure flour correctly to avoid dense muffins. Variations include adding blueberries or nuts.