Sourdough Coffee Cake Muffins Recipe

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If you’ve been searching for a delightful baked treat that combines the tangy charm of sourdough with the sweet warmth of cinnamon sugar, then this Sourdough Coffee Cake Muffins Recipe is your new best friend. These muffins are everything you want in a breakfast or snack—lightly fluffy, tender crumb with that irresistible swirl of spiced cinnamon sugar, all topped with a luscious vanilla glaze. Perfect for sharing or indulging any time of day, they bring together pantry staples and your sourdough discard into a comforting bite of cozy goodness.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role. From the creamy richness of butter to the gentle tang of sourdough discard, every component works in harmony to create texture, flavor, and visual appeal that make these muffins stand out.

• ½ cup butter (1 stick, softened): Brings moistness and a rich, buttery flavor that’s essential for tender muffins.
• 1½ cup white sugar: Sweetens the batter evenly without overpowering other flavors.
• 2 teaspoons vanilla flavoring: Adds a warm, fragrant note that elevates the entire muffin.
• 2 eggs: Provide structure and a light, airy texture.
• 1 cup milk: Moisturizes the batter, balancing richness and tenderness.
• ¾ cups sourdough discard or active starter: Gives a subtle tang that sets these muffins apart with unique depth.
• 4 teaspoons baking powder: Helps the muffins rise beautifully for a fluffy, soft crumb.
• 3 cups all purpose flour: The sturdy base that holds everything together perfectly.
• 1½ cup brown sugar: Sweet with a hint of molasses, essential for the cinnamon sugar filling’s rich flavor.
• 5 Tablespoons flour: Used in the filling to create the ideal crumbly texture.
• 4 teaspoons ground cinnamon: The spice star of the show, delivering warmth and aromatic spice.
• 6 Tablespoons butter (melted): Blends into the cinnamon sugar filling for luscious richness and perfect topping crispness.
• ⅔ cup powdered sugar: For the smooth, sweet vanilla glaze that finishes the muffins.
• 1 teaspoon vanilla flavoring: Incorporated into the glaze for an extra hint of aromatic sweetness.
• ½-1 Tablespoon milk: Adjusts the glaze consistency to make it silky and drizzle-ready.

How to Make Sourdough Coffee Cake Muffins Recipe

Step 1: Prepare the Cinnamon Sugar Filling and Topping

Start by mixing the brown sugar, flour, and ground cinnamon in a bowl until well combined. Then pour in the melted butter and stir everything together to form a thick, crumbly mixture. This filling will infuse each muffin with warmly spiced sweetness and create a slightly crisp, caramelized topping—so don’t skip this step.

Step 2: Preheat and Prep Your Muffin Tin

Set your oven to 350℉ (175℃) and line your muffin tin with bakery-style muffin liners. Using large muffin liners is a key tip here because these muffins rise quite a bit and the liners will keep their shape perfectly as they bake, giving you those lovely bakery-like domes and neat edges.

Step 3: Make the Sourdough Coffee Cake Batter

In a spacious bowl, cream together the softened butter and white sugar until the mixture is light and fluffy. Then add the vanilla flavoring, eggs, milk, and your sourdough discard or active starter. Mix everything gently but thoroughly to combine.

Next, fold in the baking powder and flour just until everything comes together. Be careful not to over-mix here—overworking the flour will make the muffins dense rather than tender and fluffy.

Step 4: Assemble the Muffins

Scoop about half of the batter into each muffin liner, filling roughly to the halfway point. Next, add a generous spoonful of the cinnamon sugar filling on top of the batter inside each cup. Follow with the remaining batter to cover the filling. Finally, crumble and press the rest of the cinnamon sugar topping over the very tops of the muffins to ensure a crackling, caramelized crust once baked.

Step 5: Bake to Perfection

Place the muffin tin in your preheated oven and bake for 25 to 30 minutes. You want the tops to turn a golden brown hue and a toothpick inserted into the center should come out clean. Timing is important—overbaking leads to dry muffins, so keep an eye close once you hit 25 minutes.

Step 6: Prepare the Vanilla Glaze

While your muffins are cooling, whip together the powdered sugar, vanilla flavoring, and milk starting with ½ tablespoon. Keep adding milk in small drizzles until your glaze reaches a smooth, pourable consistency perfect for drizzling over your muffins. This sweet drizzle finishes the muffins with a lovely, glossy sheen and an extra burst of vanilla sweetness.

How to Serve Sourdough Coffee Cake Muffins Recipe

Garnishes

For an inviting look and texture, consider sprinkling a little extra cinnamon sugar on top after glazing, or add slivered almonds for crunch. A light dusting of powdered sugar also adds a pretty snowy finish that’s hard to resist.

Side Dishes

These muffins shine with a hot cup of coffee or tea, naturally aligning with their coffee cake roots. For a heartier brunch, serve alongside fresh fruit, creamy yogurt, or a simple scrambled egg dish to balance the sweetness with savory notes.

Creative Ways to Present

To impress guests, stack your sourdough coffee cake muffins on a tiered stand or place them in a rustic basket lined with a colorful cloth napkin. You can also slice them in half and lightly toast for a warm, delicate crunch before drizzling glaze—perfect for textural contrast.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, keep leftover muffins in an airtight container at room temperature for up to 3 days to maintain their moist texture. This keeps them approachable and fresh without drying out.

Freezing

If you want to enjoy these muffins later, they freeze wonderfully. Individually wrap each muffin in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months, ensuring you always have a tasty treat on hand.

Reheating

When ready to enjoy, thaw the muffins at room temperature or warm them gently in the microwave for 20-30 seconds. The warmth revives that just-baked freshness, and you can add a quick extra drizzle of glaze if desired.

FAQs

Can I use an active sourdough starter instead of discard?

Absolutely! Both an active starter and sourdough discard work wonderfully in this recipe. The mild tang and fermentation qualities add a subtle depth to the muffins. Just measure the same amount whether active or discard.

Do I need to use bakery-style muffin liners?

Using large bakery-style liners is highly recommended, as these muffins rise quite tall. Regular liners may not hold their shape as well and could result in muffin overflow or uneven baking.

What can I substitute for milk if I’m dairy-free?

Feel free to use any plant-based milk like almond, oat, or soy milk. Just make sure it’s unsweetened to avoid altering the flavor balance of the muffins.

How do I avoid overmixing the batter?

Mix just until the flour disappears and the batter starts to come together—it’s okay if there are a few lumps. Overmixing can lead to tough muffins, so go slow and stop mixing as soon as it’s combined.

Can I make these muffins without cinnamon?

Cinnamon is central to the classic coffee cake flavor here, but if you’re not a fan, you can experiment with other spices like nutmeg or cardamom, or even add chopped nuts or dried fruit for a different twist.

Final Thoughts

I truly hope you give this Sourdough Coffee Cake Muffins Recipe a try—it’s a fantastic way to brighten your mornings or satisfy a sweet craving with a homemade touch. The blend of tangy sourdough, cinnamon sugar, and vanilla glaze creates a muffin that feels both comforting and a little special. Once you bake them, be prepared for compliments and requests to bake these again and again.

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