Description
Sourdough Coffee Cake Muffins are a delicious way to use sourdough discard while enjoying the classic, comforting flavors of coffee cake. With a tender crumb, cinnamon sugar filling, and sweet vanilla glaze, these muffins are perfect for breakfast, snacks, or dessert.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup milk
- 3/4 cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1 1/2 cups brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter, melted
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 to 1 tablespoon milk
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- Mix brown sugar, flour, cinnamon, and melted butter until crumbly; set aside.
- Cream softened butter and white sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Stir in milk and sourdough starter until combined.
- Whisk baking powder and flour, then add to wet ingredients and mix gently.
- Fill muffin cups halfway with batter, add cinnamon sugar filling, then top with more batter.
- Bake for 20–25 minutes, until a toothpick inserted comes out clean.
- Whisk powdered sugar, vanilla, and milk to make glaze.
- Drizzle glaze over warm muffins before serving.
Notes
Do not overmix the batter for the best texture. These muffins can be made with discard or active starter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American