Go Back
–+ servings

Sourdough Coffee Cake Muffins

Deliciously fluffy muffins merging the tangy goodness of sourdough with a warm, sweet cinnamon filling, perfect for breakfast or an afternoon snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

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.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 24g

Notes

Best served warm with coffee or tea. Can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!