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.