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Sourdough Coffee Cake Muffins

Indulgent Sourdough Coffee Cake Muffins To Brighten Mornings

These Sourdough Coffee Cake Muffins combine the unique tang of sourdough with the comforting flavors of coffee cake, creating a delightful morning treat.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Butter Feel free to use vegan butter for a dairy-free version.
  • 1 cup White Sugar No direct substitute recommended for best results.
  • 1 tablespoon Vanilla Extract Opt for pure vanilla extract for the best quality.
  • 2 large Eggs For a vegan version, a flax egg works perfectly.
  • 1 cup Milk Oat milk or almond milk can be used for a dairy-free alternative.
  • 1 cup Sourdough Discard/Active Starter
  • 1 tablespoon Baking Powder No substitutions recommended to maintain proper rise.
  • 2 cups All-Purpose Flour Can be replaced with a gluten-free flour blend.
  • ½ cup Brown Sugar Coconut sugar is a healthier substitute.
For the Cinnamon Sugar Filling
  • 1 cup Flour No substitutions necessary.
  • 1 tablespoon Ground Cinnamon Adjust based on your personal preference.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Sourdough Coffee Cake Muffins
  1. Preheat your oven to 350℉ (175℃) and line a muffin tin with large bakery-style liners.
  2. In a mixing bowl, combine brown sugar, flour, and ground cinnamon, pour in melted butter, and mix until the mixture resembles coarse crumbs.
  3. Cream together softened butter and white sugar until light and fluffy; add vanilla, eggs, milk, and sourdough discard and mix until combined.
  4. Whisk together baking powder and flour, then gradually add to wet ingredients, stirring gently until just combined.
  5. Spoon batter into muffin liners halfway, sprinkle in cinnamon sugar filling, then top with more batter until three-quarters full.
  6. Sprinkle any remaining cinnamon sugar on top and bake for 25-30 minutes until golden brown.
  7. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
  8. Whisk together powdered sugar, vanilla, and milk for the glaze, then drizzle it over cooled muffins.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Allow muffins to cool completely before glazing to prevent the glaze from melting into a puddle.

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