Introduction

Sourdough coffee cake muffins are a delightful way to use your sourdough discard while enjoying a tender, cinnamon-filled treat. These muffins combine a soft crumb with a sweet cinnamon sugar swirl and a smooth vanilla glaze, perfect for breakfast or an afternoon snack.

Sourdough Coffee Cake Muffins Recipe - Recipe Image

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 to 1 tablespoon milk

Instructions

Step 1: Prepare the cinnamon sugar filling and topping by stirring together the brown sugar, 5 tablespoons flour, and cinnamon in a bowl. Add the melted butter and mix until combined. Set aside.
Step 2: Preheat your oven to 350℉ (175℃). Place large bakery-style muffin liners in a muffin tin and set aside. Using large liners is important to contain the muffins as they rise.
Step 3: In a large mixing bowl, cream the softened butter and white sugar together until smooth. Add vanilla extract, eggs, milk, and sourdough discard or active starter, then mix well.
Step 4: Add baking powder and all-purpose flour to the wet ingredients. Mix gently until just combined—avoid overmixing to keep the muffins fluffy.
Step 5: Spoon batter into the muffin liners, filling each about halfway. Add a spoonful of the cinnamon sugar mixture on top of the batter, then add another spoonful of batter to fill the liners nearly to the top.
Step 6: Crumble and press the remaining cinnamon sugar mixture onto the top of each muffin.
Step 7: Bake for 25-30 minutes at 350℉ (175℃) until the muffin tops are golden brown and a toothpick inserted in the center comes out clean. Avoid over-baking to prevent dryness.
Step 8: While the muffins cool, prepare the vanilla glaze by mixing powdered sugar, vanilla extract, and milk. Start with ½ tablespoon milk and gradually add more until you reach your desired drizzle consistency.
Step 9: Drizzle the glaze over the cooled muffins and enjoy!

Tips & Variations

Use large bakery-style muffin liners to help the muffins hold their shape and rise properly.
If you don’t have sourdough discard, you can substitute with an equal amount of buttermilk for a similar tang.
For a nutty twist, sprinkle chopped walnuts or pecans over the cinnamon sugar topping before baking.
Adjust the glaze consistency by adding milk slowly to avoid it becoming too runny.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use either sourdough discard or active starter in this recipe. Both add a nice tang and moisture to the muffins.

What if I don’t have sourdough?

If you don’t have sourdough discard or starter, you can substitute an equal amount of buttermilk. It won’t have the same flavor depth, but the muffins will still be tender and delicious.

Sourdough Coffee Cake Muffins Recipe

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★★★★★

4.9 from 89 reviews

These Sourdough Coffee Cake Muffins combine the tangy richness of sourdough starter with a sweet cinnamon sugar filling and a luscious vanilla glaze. Perfect for breakfast or a snack, these muffins are fluffy, moist, and bursting with warm cinnamon flavor, making great use of sourdough discard.

Author: Tara
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

For the Muffins:

½ cup butter (1 stick, softened)
1½ cup 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

For the Cinnamon Sugar Filling and Topping:

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

For the Vanilla Glaze:

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

Instructions

Prepare Cinnamon Sugar Filling and Topping: In a bowl, combine the brown sugar, flour, and ground cinnamon. Add the melted butter and mix until all ingredients are well incorporated. Set aside for later use.
Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃). Line a muffin tin with bakery-style large muffin liners, which are essential to keep the muffins intact and support their rise.
Make the Muffin Batter: 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; mix until combined.
Incorporate Dry Ingredients: Add the baking powder and all-purpose flour to the wet mixture. Mix gently until just combined, being careful not to over mix to ensure fluffy muffins.
Assemble the Muffins: Spoon a portion of the batter into each muffin liner, filling about halfway. Add a generous spoonful of the cinnamon sugar mixture on top of the batter. Then add another spoonful of batter to cover the filling. Finally, crumble and press the remaining cinnamon sugar mixture onto the top, filling the muffin cups to the top.
Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes at 350℉ (175℃), or until the muffin tops are golden brown and a toothpick inserted in the center comes out clean. Avoid over-baking to keep the muffins moist.
Prepare Vanilla Glaze: While the muffins cool, whisk together the powdered sugar and vanilla extract in a bowl. Gradually add ½ tablespoon milk initially, stirring until you reach a drizzle-able consistency. Add more milk as needed.
Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins. Serve and enjoy your delicious sourdough coffee cake muffins!

Notes

Use large bakery-style muffin liners to help contain the batter and the cinnamon sugar topping as the muffins rise.
Do not over mix the batter to keep the muffins light and fluffy.
Baking time may vary depending on your oven; check doneness with a toothpick.
The sourdough discard adds a lovely tang and moisture, but active starter works fine as well.
The vanilla glaze adds sweetness and a nice finish, but you can omit if you prefer less sweetness.

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