Name: Sourdough Coffee Cake Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup butter (1 stick, softened); 1½ cups white sugar; 2 teaspoons vanilla extract; 2 eggs; 1 cup milk; ¾ cups sourdough discard or active starter; 4 teaspoons baking powder; 3 cups all-purpose flour; 1½ cups brown sugar; 5 tablespoons flour; 4 teaspoons ground cinnamon; 6 tablespoons butter (melted); ⅔ cup powdered sugar; 1 teaspoon vanilla extract; ½-1 tablespoon milk

Ingredients

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

1½ cup brown sugar

5 tablespoons flour

4 teaspoons ground cinnamon

6 tablespoons butter (melted)

⅔ cup powdered sugar

1 teaspoon vanilla extract (for glaze)

½-1 tablespoon milk (for glaze)

Instructions

Step 1: Prepare the cinnamon sugar filling and topping by mixing the brown sugar, flour, and ground cinnamon in a bowl. Stir in the melted butter until well combined. Set aside.

Step 2: Preheat your oven to 350℉ (175℃). Line a muffin tin with large bakery-style muffin liners and set aside. Large liners are important for this recipe as the muffins rise significantly.

Step 3: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add the vanilla extract, eggs, milk, and sourdough discard or active starter. Mix until combined.

Step 4: Add the baking powder and flour to the wet ingredients. Mix gently until just combined; avoid over-mixing to keep the muffins fluffier.

Step 5: Spoon batter into each muffin liner, filling them halfway. Add a spoonful of the cinnamon sugar mixture on top of the batter, then add another spoonful of batter over that. Finally, crumble and press the remaining cinnamon sugar mixture onto the tops, filling the muffin cups to the top.

Step 6: Bake the muffins for 25 to 30 minutes at 350℉ (175℃), until the tops are golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to prevent dryness.

Step 7: While the muffins cool, make the vanilla glaze by combining powdered sugar, vanilla extract, and ½ tablespoon milk. Gradually add more milk as needed to achieve a drizzle consistency.

Step 8: Drizzle the glaze over the cooled muffins and serve.

Tips & Variations

Use large muffin liners as they help contain the rising batter and maintain the muffin shape during baking.

For a richer flavor, substitute half the milk with buttermilk.

Add chopped nuts or raisins to the cinnamon sugar filling for added texture.

If you don’t have sourdough discard, you can substitute with an equal amount of yogurt or sour cream to add moisture and tang.

Adjust the glaze thickness by adding milk gradually for a thicker or thinner drizzle as desired.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use your active starter in place of the discard. Just ensure the starter is fed recently and bubbly for the best texture and rise.

What if I don’t have large muffin liners?

Large liners help the muffins hold their tall shape as they rise. If you only have standard liners, expect smaller muffins and consider reducing the filling to prevent overflow.