Description
These Sourdough Coffee Cake Muffins are a delightful way to use your sourdough discard or active starter, combining tender muffin crumb with a luscious cinnamon sugar swirl and a sweet vanilla glaze. Perfectly moist and fluffy, they’re ideal for breakfast or a comforting snack.
Ingredients
Scale
Muffin Batter
- 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
Cinnamon Sugar Filling & Topping
- 1½ cups 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
- Prepare Cinnamon Sugar Filling + Topping: Stir together brown sugar, flour, and ground cinnamon in a bowl. Add melted butter and mix well to combine. Set this mixture aside while you prepare the batter.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃). Line a muffin tin with bakery-style large muffin liners, which are important to hold the muffins as they expand during baking.
- Make the Muffin Batter: In a large mixing bowl, cream the softened butter with white sugar until light and fluffy. Add vanilla extract, eggs, milk, and sourdough discard or active starter, mixing to combine thoroughly.
- Add Dry Ingredients: Sprinkle baking powder and all-purpose flour into the wet mixture. Stir gently until just combined; be careful not to overmix to keep the muffins tender and fluffy.
- Assemble Muffins: Spoon about half the batter into each muffin liner, filling cups halfway. Add a spoonful of the cinnamon sugar filling on top. Cover with the remaining batter, filling the liners nearly to the top. Crumble and press the remaining cinnamon sugar topping over each muffin, ensuring they fill the cups completely for a nice rise.
- Bake: Bake in the preheated oven for 25-30 minutes or until the muffins are golden brown, and a toothpick inserted in the center comes out clean. Avoid overbaking to prevent dryness.
- Prepare Vanilla Glaze: While muffins cool, whisk powdered sugar with vanilla extract and start adding milk gradually (starting with ½ tablespoon) until the glaze reaches a drizzle-able consistency.
- Glaze and Serve: Drizzle the vanilla glaze over cooled muffins and serve. Enjoy your perfectly moist sourdough coffee cake muffins!
Notes
- Use large bakery-style muffin liners as they keep the batter contained as muffins rise and create a nice shape.
- Do not overmix the batter after adding flour to maintain a fluffy texture.
- Watch baking time closely to avoid drying out the muffins.
- The glaze consistency can be adjusted by adding more or less milk depending on your preference.
- Sourdough discard can be used in place of an active starter for this recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: sourdough muffins, coffee cake muffins, cinnamon sugar muffins, sourdough discard recipe, breakfast muffins
