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Sourdough Coffee Cake Muffins

Indulgent Sourdough Coffee Cake Muffins for Cozy Mornings

Delightful Bakery-Style Sourdough Coffee Cake Muffins are a perfect breakfast option, repurposing sourdough discard with a fluffy texture and crunchy cinnamon sugar filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ½ cup Butter Softened; for dairy-free use vegan butter
  • 1 cup White Sugar Consider coconut sugar for a healthier alternative
  • 1 tablespoon Vanilla Extract Opt for pure vanilla for the best results
  • 2 large Eggs For a vegan option, use a flax egg
  • ½ cup Milk Almond or oat milk works for dairy-free
  • 1 cup Sourdough Discard/Active Starter Ensure it’s fresh for best results
  • 1 tablespoon Baking Powder Essential leavening agent
  • 2 cups All-Purpose Flour A gluten-free blend can be used as an alternative
For the Filling
  • ½ cup Brown Sugar Coconut sugar is a great alternative
  • 1 tablespoon Cinnamon Consider adding nutmeg for extra warmth
For the Glaze
  • 1 cup Powdered Sugar Alternative powdered sweeteners can be used
  • 2 tablespoon Milk Non-dairy options if desired

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Measuring Cups
  • Measuring Spoons
  • Wire Rack

Method
 

Step-by-Step Instructions for Bakery-Style Sourdough Coffee Cake Muffins
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with large bakery-style liners.
  2. Combine brown sugar, all-purpose flour, and cinnamon. Stir in melted butter until coarse crumbs form for the filling.
  3. Cream together softened butter and white sugar until light and fluffy, then mix in vanilla, eggs, milk, and sourdough starter.
  4. Gradually add baking powder and all-purpose flour, folding gently until just combined to form the batter.
  5. Spoon the muffin batter into the prepared liners, filling them halfway and sprinkling cinnamon sugar filling on top.
  6. Cover the cinnamon sugar layer with the remaining muffin batter and smooth the tops.
  7. Sprinkle any excess cinnamon sugar mixture over the muffins for a crunchy topping.
  8. Bake in the preheated oven for 25-30 minutes until golden brown and a toothpick comes out clean.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the glaze by mixing powdered sugar, vanilla extract, and milk until smooth.
  11. Drizzle the glaze over the cooled muffins.
  12. Allow the glaze to set for a few minutes before serving.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for busy mornings and can be customized with fruits or nuts. Store in an airtight container for up to 5 days.

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