Sourdough Coffee Cake Muffins
Warm, tender muffins featuring sourdough discard, topped with a crunchy cinnamon streusel, perfect for cozy mornings or brunch gatherings.
Ingredients
Wet ingredients
- ½ cup butter (1 stick, softened) Make sure butter is softened for easier mixing.
- 2 teaspoons vanilla extract Use pure vanilla extract for better flavor.
- 2 pieces eggs
- 1 cup milk Can use non-dairy milk for a vegan version.
- ¾ cup sourdough discard or active starter Active starter is preferred for best results.
Dry ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1½ cups white sugar Can substitute with brown sugar for more flavor.
Cinnamon sugar filling & topping
- 1½ cups brown sugar
- 4 teaspoons ground cinnamon
Streusel (crumb) topping
- 5 tablespoons flour
- 6 tablespoons butter (melted) Mix with dry ingredients until crumbly.
Vanilla glaze
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½–1 tablespoon milk Add more for a thinner glaze.
Instructions
Cinnamon Sugar Filling + Topping
- Combine 1½ cup brown sugar and 4 teaspoons cinnamon in a small bowl; set aside.
- Mix 5 tablespoons flour with 6 tablespoons melted butter until crumbly for the streusel.
Sourdough Coffee Cake Batter
- Preheat oven to 350°F and line a muffin tin.
- Cream ½ cup softened butter with 1½ cup white sugar until smooth, then beat in 2 teaspoons vanilla and the eggs.
- Stir in ¾ cup sourdough discard and 1 cup milk.
- Fold in 3 cups flour and 4 teaspoons baking powder until just combined.
Layering
- Spoon a bit of batter into each muffin cup, sprinkle some cinnamon sugar, add more batter to fill, and finish with a generous streusel on top.
Baking
- Bake at 350°F for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the tin 5 minutes, then transfer to a rack.
Vanilla Glaze
- Whisk ⅔ cup powdered sugar with 1 teaspoon vanilla and ½–1 tablespoon milk until smooth; drizzle over cooled muffins.
Notes
Measure flour by spooning into the cup and leveling for accurate texture. Don’t overmix the batter; fold until just combined to keep muffins tender. If streusel softens, re-crisp in a 350°F oven for 3–5 minutes before serving. Store cooled muffins in an airtight container at room temperature for 2 days or freeze for longer.