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Sourdough Coffee Cake Muffins Recipe

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These Sourdough Coffee Cake Muffins combine the tangy flavor of sourdough starter with a sweet cinnamon sugar filling and a vanilla glaze. Perfectly moist and fluffy with a crunchy cinnamon topping, they make a delightful breakfast or snack treat.

Ingredients

Muffin Batter

  • ½ cup butter (1 stick, softened)
  • 1½ cup white sugar
  • 2 teaspoons vanilla flavoring
  • 2 eggs
  • 1 cup milk
  • ¾ cups sourdough discard or active starter
  • 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 flavoring
  • ½-1 Tablespoon milk

Instructions

  1. Prepare Cinnamon Sugar Filling + Topping: In a bowl, stir together the brown sugar, flour, and ground cinnamon. Add the melted butter to the mixture and stir until fully combined. Set this mixture aside to be used in the muffins.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃). Place large bakery-style muffin liners in a muffin tin; large liners are important as they keep the muffins contained as they rise and bake.
  3. Make Muffin Batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add vanilla flavoring, eggs, milk, and sourdough discard or active starter to the bowl, mixing until combined.
  4. Add Dry Ingredients: Sprinkle the baking powder and all-purpose flour into the wet ingredients and mix gently until just combined. Be careful not to overmix to ensure the muffins stay fluffy.
  5. Layer Batter and Filling: Spoon batter into the muffin liners, filling each about halfway. Add a spoonful of the cinnamon sugar filling mixture on top of the batter in each muffin cup. Then add another spoonful of batter over the filling. Finally, crumble and press the remaining cinnamon sugar mixture onto the top of each muffin, filling the liners to the top.
  6. Bake Muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to keep the muffins moist.
  7. Prepare Vanilla Glaze: While the muffins cool, mix the powdered sugar, vanilla flavoring, and ½ tablespoon milk in a small bowl. Add more milk gradually to achieve a drizzle-able consistency.
  8. Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins. Serve and enjoy these flavorful sourdough coffee cake muffins!

Notes

  • Use large bakery-style muffin liners to ensure the muffins hold their shape and do not spill over while baking.
  • Do not overmix the batter after adding flour to maintain a light and fluffy texture.
  • Allow muffins to cool before applying glaze to prevent melting and ensure a nice drizzle.
  • Using sourdough discard adds a subtle tang; active starter works well too.

Find it online: https://yumntasty.com/sourdough-coffee-cake-muffins-recipe/