Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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