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.