There’s something magical about the smell of freshly baked muffins wafting through the kitchen, especially on a crisp morning. I remember the countless weekends spent baking with my family, where each batch of muffins brought joy and connection. Sourdough Coffee Cake Muffins bring back those memories, merging the tangy goodness of sourdough with the comforting warmth of a classic coffee cake. This recipe matters because it not only reduces food waste by using sourdough discard but also creates a delightful treat that’s perfect for breakfast or a cozy afternoon snack. What makes these muffins really special is the swirls of cinnamon sugar filling that burst with flavor, offering a satisfying bite every time.
why make this recipe
Sourdough Coffee Cake Muffins are a wonderful way to use up any sourdough discard you may have. They are easy to make and require simple ingredients typically found in your pantry. These muffins are not only tasty but also provide a unique twist to your regular muffin routine. The soft, fluffy texture paired with a warm, sweet cinnamon filling makes them great for sharing or savoring all on your own. Plus, they’re perfect with a cup of coffee or tea, making any moment feel like a special occasion.
how to make Sourdough Coffee Cake Muffins
Ingredients
- ½ cup butter (1 stick, softened)
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup milk
- ¾ cups sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1½ cup brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted)
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½-1 tablespoon milk
Directions
- Cinnamon Sugar Filling + Topping: In a medium bowl, mix together 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon. Pour in 6 tablespoons of melted butter and mix until crumbly.
- Sourdough Coffee Cake Batter: In a large bowl, cream together the softened butter and 1½ cups white sugar until light and fluffy. Beat in the eggs one by one, then stir in the vanilla extract. Add the milk and sourdough discard, mixing well. In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture, stirring until just combined.
- Layering: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. Fill each muffin cup halfway with the batter. Spoon a layer of the cinnamon sugar filling over the batter, then add more batter to fill each cup about ¾ full. Top with another spoonful of the cinnamon sugar filling.
- Baking: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Vanilla Glaze: For the glaze, mix together ⅔ cup powdered sugar, 1 teaspoon vanilla extract, and ½-1 tablespoon milk until smooth. Drizzle over cooled muffins.
how to serve Sourdough Coffee Cake Muffins
These muffins are best served warm with a cup of coffee or tea. You can enjoy them plain or with a drizzle of extra glaze on top. Feel free to pair them with a dollop of whipped cream or a spread of butter for a more indulgent treat!
how to store Sourdough Coffee Cake Muffins
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just wrap each muffin individually in plastic wrap and place them in a freezer bag. They can stay good for up to 3 months in the freezer. Thaw at room temperature and enjoy when you need a sweet treat!
tips to make Sourdough Coffee Cake Muffins
- Make sure your butter is softened for easier mixing.
- If you want a deeper flavor, you can use brown sugar for the entire recipe instead of half white and half brown.
- Don’t overmix the batter; it’s okay if a few lumps remain.
- For an extra kick, add some chopped nuts or chocolate chips to the batter.
variation
You can easily change this recipe up by adding fruits like blueberries or chopped apples for a fruity twist. Alternatively, add some nuts, like walnuts or pecans, for added texture and flavor.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter. Just make sure it’s at peak activity for the best results.
How can I make the muffins more cinnamon-flavored?
You can increase the amount of ground cinnamon in the filling and add some to the batter as well if you want more cinnamon flavor.
Can I make this recipe vegan?
Yes, you can substitute the butter with a vegan alternative and replace the eggs with flax eggs or applesauce. Also, use non-dairy milk in place of regular milk.
Sourdough Coffee Cake Muffins
Ingredients
For the Muffin Batter
- ½ cup butter (1 stick, softened) Make sure butter is softened for easier mixing.
- 1½ cup white sugar Can substitute with brown sugar for more flavor.
- 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.
- 4 teaspoons baking powder
- 3 cups all-purpose flour
For the Cinnamon Sugar Filling
- 1½ cup brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted) Mix with dry ingredients until crumbly.
For the Vanilla Glaze
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½-1 tablespoon milk Add more for a thinner glaze.
Method
Cinnamon Sugar Filling + Topping
- In a medium bowl, mix together 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon. Pour in 6 tablespoons of melted butter and mix until crumbly.
Sourdough Coffee Cake Batter
- In a large bowl, cream together the softened butter and 1½ cups white sugar until light and fluffy.
- Beat in the eggs one by one, then stir in the vanilla extract.
- Add the milk and sourdough discard, mixing well.
- In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture, stirring until just combined.
Layering
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Fill each muffin cup halfway with the batter. Spoon a layer of the cinnamon sugar filling over the batter, then add more batter to fill each cup about ¾ full.
- Top with another spoonful of the cinnamon sugar filling.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Vanilla Glaze
- For the glaze, mix together ⅔ cup powdered sugar, 1 teaspoon vanilla extract, and ½-1 tablespoon milk until smooth. Drizzle over cooled muffins.