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Sourdough Coffee Cake Muffins Recipe

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★★★★★

4.6 from 53 reviews

Delight in these moist and fluffy Sourdough Coffee Cake Muffins, featuring a cinnamon sugar filling and a sweet vanilla glaze. Utilizing sourdough discard or active starter, this recipe transforms leftover starter into a delectable breakfast or snack treat with layers of cinnamon-sugar goodness and a soft crumb.

Ingredients

Scale

Butter and Sugar Mixture

  • 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

Dry Ingredients

  • 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 and Topping: In a bowl, stir together brown sugar, flour, and ground cinnamon. Add melted butter and mix until well combined. Set aside for later use.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃). Line a muffin tin with large bakery-style muffin liners, essential for supporting the rise of these muffins.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and white sugar together until light and fluffy. Incorporate vanilla extract, eggs, milk, and sourdough discard or active starter, mixing thoroughly to combine.
  4. Add Dry Ingredients: Add baking powder and all-purpose flour to the wet ingredients. Mix just until combined, being careful not to overmix to ensure fluffier muffins.
  5. Assemble Muffins with Filling: Spoon batter into the muffin liners, filling each about halfway. Add a spoonful of the cinnamon sugar mixture on top of the batter, then cover with another spoonful of batter until the liners are filled to the top. Finally, crumble and press the remaining cinnamon sugar mixture on top of each muffin.
  6. Bake: Place the muffins in the oven and bake for 25-30 minutes at 350℉ (175℃), or until the tops turn golden brown and a toothpick inserted in the center comes out clean. Avoid overbaking to prevent dryness.
  7. Prepare Vanilla Glaze: While the muffins cool, whisk together powdered sugar, vanilla extract, and ½ tablespoon milk. Add additional milk gradually until you achieve a drizzle-consistency glaze.
  8. Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins and enjoy their sweet, tender flavor.

Notes

  • Use large bakery-style muffin liners to support the rise of the batter and hold the cinnamon sugar filling and topping in place.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Keep an eye on baking time to avoid dry muffins; remove as soon as a toothpick comes out clean.
  • The sourdough discard can be either active or discarded starter, making this recipe a great way to use up excess starter.
  • Adjust glaze consistency by adding milk little by little to get desired drizzle texture.

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

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