Introduction

Sourdough Coffee Cake Muffins are a delightful treat that combines a tender crumb with a sweet cinnamon swirl. Perfect for breakfast or a cozy snack, these muffins use sourdough discard to add a subtle tang and extra moisture. With a simple vanilla glaze on top, they’re sure to become a favorite in your kitchen.

Sourdough Coffee Cake Muffins Recipe - Recipe Image

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
½-1 tablespoon milk

Instructions

Step 1: Preheat your oven to 350℉ (175℃). Line a muffin tin with large bakery-style muffin liners, which are important to contain the batter as the muffins rise.
Step 2: In a bowl, stir together the brown sugar, flour, and cinnamon. Add the melted butter and mix until combined. Set this cinnamon sugar mixture aside.
Step 3: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Then add vanilla extract, eggs, milk, and sourdough discard or active starter, mixing to combine well.
Step 4: Add the baking powder and all-purpose flour to the wet ingredients. Mix gently until just combined—avoid overmixing to keep the muffins tender and fluffy.
Step 5: Spoon batter into each muffin liner to fill about halfway. Add a spoonful of the cinnamon sugar mixture on top of the batter, then add another spoonful of batter to fill the muffin about three-quarters full.
Step 6: Sprinkle and press the remaining cinnamon sugar mixture on top of each muffin, filling the muffin liners up to the top.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Take care not to overbake to avoid dry muffins.
Step 8: While the muffins are cooling, prepare the vanilla glaze by mixing powdered sugar, vanilla extract, and ½ tablespoon milk together. Add more milk gradually until you reach a drizzle consistency.
Step 9: Drizzle the glaze over the cooled muffins and serve.

Tips & Variations

Use large muffin liners to support the tall rise of these muffins for a bakery-style look and texture.
For a nutty crunch, sprinkle chopped pecans or walnuts over the cinnamon sugar topping before baking.
If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt for similar moisture and tenderness.
Adjust the cinnamon amount in the filling for a subtler or more pronounced cinnamon flavor according to your preference.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat gently in a microwave or oven before serving to refresh their softness. You can also freeze the muffins for up to 2 months; thaw at room temperature and warm before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, active sourdough starter can be used in place of discard in the same quantity, which adds a slight tang and contributes to the muffin’s texture and flavor.

What if I don’t have sourdough discard or starter?

If you don’t have sourdough discard or starter, you can substitute with plain yogurt or buttermilk to maintain moisture and tenderness, though the tangy flavor from sourdough will be milder or absent.

Sourdough Coffee Cake Muffins Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

These Sourdough Coffee Cake Muffins combine the tangy depth of sourdough starter with a sweet cinnamon sugar filling and a vanilla glaze for a moist, flavorful breakfast treat or snack. Perfectly tender and fluffy with a crumbly cinnamon topping, these muffins are easy to make and wonderfully comforting.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12 large muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Cinnamon Sugar Filling + Topping

1½ cup brown sugar
5 Tablespoons flour
4 teaspoons ground cinnamon
6 Tablespoons butter (melted)

Sourdough Coffee Cake 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

Vanilla Glaze

⅔ cup powdered sugar
1 teaspoon vanilla extract
½–1 Tablespoon milk

Instructions

Prepare Cinnamon Sugar Filling + Topping: In a bowl, combine the brown sugar, flour, and ground cinnamon. Add the melted butter and mix thoroughly until evenly combined. Set this mixture aside for later use as both filling and topping.
Preheat Oven and Prepare Muffin Tin: Set your oven to 350℉ (175℃). Line a muffin tin with bakery-style muffin liners. Using large muffin liners is important to properly contain the batter and filling as the muffins rise and bake.
Make the Batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add vanilla extract, eggs, milk, and sourdough discard or active starter. Mix well to combine all wet ingredients thoroughly.
Add Dry Ingredients: Add the baking powder and all-purpose flour to the wet mixture. Stir gently until just combined—avoid overmixing to keep the muffins light and airy.
Assemble Muffins: Spoon batter into muffin liners, filling about halfway. Add a spoonful of the cinnamon sugar filling on top of the batter in each muffin cup. Then, add another layer of batter to fill the muffin tins almost to the top. Finally, crumble and press the remaining cinnamon sugar mixture on the top of each muffin, filling the cup to the brim. The large liners help keep everything contained during baking.
Bake Muffins: Bake the muffins in the preheated oven for 25-30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake to prevent dryness.
Prepare Vanilla Glaze: While the muffins cool, mix the powdered sugar with vanilla extract. Gradually add milk starting with ½ tablespoon, stirring until you reach a drizzle-able consistency.
Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins to add a sweet finishing touch. Serve and enjoy your flavorful sourdough coffee cake muffins.

Notes

Use large bakery-style muffin liners to keep the batter and filling contained as muffins rise and bake.
Do not overmix the batter to ensure fluffy, tender muffins.
Make sure not to overbake; muffins should be golden but moist inside.
The sourdough starter adds a subtle tang and helps keep the muffins moist.
The glaze is optional but adds delightful sweetness and visual appeal.

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