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Sourdough Coffee Cake Muffins Recipe

Sourdough Coffee Cake Muffins Recipe
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★★★★★

5 from 7 reviews

Sourdough Coffee Cake Muffins are a delightful treat featuring a tender and fluffy muffin base made with sourdough discard, rich cinnamon sugar filling with a buttery crumble topping, and finished with a smooth vanilla glaze. Perfect for breakfast or an indulgent snack, these muffins combine the tang of sourdough with warm spices and sweet glaze for a truly comforting flavor experience.

Ingredients

Scale

Muffin Batter

  • ½ cup butter (1 stick, softened)
  • 1½ cup white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup milk
  • ¾ cup sourdough discard or active starter
  • 4 teaspoons baking powder
  • 3 cups all purpose flour

Cinnamon Sugar Filling and 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 extract
  • ½–1 Tablespoon milk

Instructions

  1. Prepare Cinnamon Sugar Filling + Topping: In a bowl, combine the brown sugar, flour, and ground cinnamon. Add the melted butter and mix thoroughly until well combined. Set this mixture aside for later use.
  2. Preheat and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃). Line a muffin tin with large bakery-style muffin liners. Using larger liners is important to hold the shape and support the rising batter.
  3. Make Sourdough Coffee Cake Batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add vanilla extract and eggs, mixing well after each addition. Stir in the milk and sourdough discard (or active starter) until combined.
  4. Add Dry Ingredients: Sprinkle the baking powder over the wet ingredients and add the all-purpose flour. Stir gently until just combined; avoid overmixing to keep the muffins tender and fluffy.
  5. Assemble Muffins with Filling: Spoon a portion of batter into each muffin liner, filling about halfway. Add a generous spoonful of the cinnamon sugar mixture on top of the batter in each liner. Then add another spoonful of batter to cover the cinnamon sugar. Crumble and press the remaining cinnamon sugar mixture onto the top of each muffin, filling the liners to the top.
  6. Bake: 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 baking too long to prevent dryness.
  7. Prepare Vanilla Glaze: While the muffins cool, mix the powdered sugar, vanilla extract, and ½ tablespoon milk together. Gradually add more milk if needed to reach a drizzleable consistency.
  8. Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins. Serve and enjoy the perfect balance of tangy sourdough, sweet cinnamon sugar, and smooth vanilla glaze.

Notes

  • Use large bakery-style muffin liners to support the tall muffin batter and filling to prevent overflow.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Watch closely during baking to avoid overcooking, which can dry out the muffins.
  • The sourdough discard can be either active starter or discard, do not need to be highly active.
  • The vanilla glaze consistency can be adjusted by adding milk gradually; thicker glaze clings better.

Nutrition

Keywords: sourdough coffee cake muffins, cinnamon sugar muffins, sourdough discard recipes, breakfast muffins, coffee cake muffins, vanilla glaze muffins

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