Warm, tender, and swirled with cinnamon sugar, these Sourdough Coffee Cake Muffins are a cozy brunch treat that feel homemade with minimal fuss. They use sourdough discard for extra tang and texture, and they warm up beautifully for weekday mornings. They pair nicely with lighter sides for a balanced spread. Carrot Pineapple Cake makes a colorful companion.
Why You’ll Love This Sourdough Coffee Cake Muffins
- Tangy sourdough adds depth without extra work.
- Cinnamon sugar swirl gives bakery-style flavor at home.
- Quick to mix and perfect for meal prep or grab-and-go breakfasts.
- Great for sharing—family-friendly and crowd-pleasing.
- Reheats well and keeps for several days refrigerated.
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Ingredients Needed
Wet Ingredients
- ½ cup butter (1 stick, softened)
- 2 eggs
- 1 cup milk
- ¾ cups sourdough discard or active starter
- 2 teaspoons vanilla extract
Dry Ingredients
- 1½ cup white sugar
- 4 teaspoons baking powder
- 3 cups all purpose flour
Cinnamon Sugar Filling & Topping
- 1½ cup 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
Step-by-Step Instructions
- Make the cinnamon sugar filling: stir together brown sugar, 5 Tablespoons flour, 4 teaspoons cinnamon, and 6 Tablespoons melted butter until crumbly.
- Prepare the batter: cream ½ cup softened butter with 1½ cup white sugar, then beat in 2 eggs and 2 teaspoons vanilla. Add ¾ cup sourdough discard and 1 cup milk, mixing gently. Fold in 3 cups flour and 4 teaspoons baking powder until just combined.
- Assemble muffins: spoon batter into a lined or greased muffin tin filling each cup about two-thirds full. Sprinkle a spoonful of cinnamon filling into the center of each, then top with a little more batter or streusel.
- Bake: preheat oven to 375°F and bake until muffin tops are golden and a toothpick comes out clean, about 18–22 minutes. Let muffins cool in the tin for a few minutes, then transfer to a rack.
- Make the glaze and finish: whisk ⅔ cup powdered sugar with 1 teaspoon vanilla and ½–1 Tablespoon milk to desired drizzling consistency, then drizzle over cooled muffins and serve.
Serving Suggestions Sourdough Coffee Cake Muffins
- Serve warm with a pat of butter or cream cheese spread.
- Pair with fresh fruit or a yogurt parfait for brunch.
- Offer alongside coffee, chai, or a latte for cozy mornings.
- Present on a platter with mini jam jars for a party.
- Slice open and fill with ricotta and honey for a decadent twist.
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 flour; a few lumps are fine for tender texture.
- Use room-temperature eggs and milk to help batter combine smoothly.
- For best texture, cool muffins slightly before glazing so the glaze sets.
- For a savory-sweet brunch board, try pairing with air fryer fried macaroni and cheese balls as a fun contrast.
Variations
- Blueberry swirl: fold 1 cup fresh or frozen blueberries into the batter for fruit-filled muffins.
- Nutty crunch: add ½ cup chopped pecans or walnuts to the cinnamon sugar filling.
- Dairy-free option: use a dairy-free butter and plant milk to make these dairy-free friendly.
Follow us on Pinterest for more cozy ideas.
Sourdough Coffee Cake Muffins
Warm, tender, and swirled with cinnamon sugar, these Sourdough Coffee Cake Muffins are a cozy brunch treat that use sourdough discard for extra tang and texture.
Ingredients
Wet Ingredients
- ½ cup butter (1 stick, softened)
- 2 pieces eggs Use room temperature for best results.
- 1 cup milk Use room temperature for best results.
- ¾ cup sourdough discard or active starter
- 2 teaspoons vanilla extract
Dry Ingredients
- 1½ cups white sugar
- 4 teaspoons baking powder
- 3 cups all purpose flour Measure by spooning into the cup and leveling.
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 Adjust for desired consistency.
Instructions
Make the Cinnamon Sugar Filling
- Stir together brown sugar, 5 Tablespoons flour, 4 teaspoons cinnamon, and 6 Tablespoons melted butter until crumbly.
Prepare the Batter
- Cream ½ cup softened butter with 1½ cups white sugar, then beat in 2 eggs and 2 teaspoons vanilla.
- Add ¾ cup sourdough discard and 1 cup milk, mixing gently.
- Fold in 3 cups flour and 4 teaspoons baking powder until just combined.
Assemble Muffins
- Spoon batter into a lined or greased muffin tin filling each cup about two-thirds full.
- Sprinkle a spoonful of cinnamon filling into the center of each, then top with a little more batter or streusel.
Bake
- Preheat oven to 375°F and bake until muffin tops are golden and a toothpick comes out clean, about 18–22 minutes.
- Let muffins cool in the tin for a few minutes, then transfer to a rack.
Make the Glaze and Finish
- Whisk ⅔ cup powdered sugar with 1 teaspoon vanilla and ½–1 Tablespoon milk to desired drizzling consistency.
- Drizzle over cooled muffins and serve.
Notes
These muffins reheat well and keep for several days refrigerated. Pair with fresh fruit or yogurt for brunch and offer alongside coffee for cozy mornings.