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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.

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

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

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