Sourdough Coffee Cake Muffins for a Cozy Morning Treat

Delicious Bakery-Style Sourdough Coffee Cake Muffins made with sourdough discard, perfect for breakfast or as an afternoon treat.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

0.5 cups Butter Adds richness and moisture; can be substituted with margarine for a dairy-free option.
1.5 cups White Sugar Provides perfect sweetness; brown sugar can be used for deeper caramel notes.
2 teaspoons Vanilla Extract Enhances overall flavor; using pure vanilla yields the best results.
2 Eggs Offers structure and moisture; for a vegan option, replace with flax eggs.
1 cups Milk Adds moisture and helps create a tender crumb; non-dairy milk works well as a substitute.
0.75 cups Sourdough Discard/Active Starter Gives the muffins their unique flavor and texture.
4 teaspoons Baking Powder Acts as a leavening agent for rising.
3 cups All-Purpose Flour The base for the muffins.

For the Cinnamon Sugar Filling + Topping

1.5 cups Brown Sugar Infuses sweetness and caramel notes.
5 tablespoons Flour Thickens the filling; can be omitted for a looser texture.
4 teaspoons Ground Cinnamon Brings warm, comforting flavor.
6 tablespoons Melted Butter Binds the filling ingredients and boosts moisture.

For the Vanilla Glaze

0.67 cups Powdered Sugar Adds sweetness to the glaze.
1 teaspoon Vanilla Extract Elevates the flavor of the glaze.
0.5-1 tablespoons Milk Adjusts the glaze consistency.

Equipment

Muffin Tin
Mixing bowls
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350℉ (175℃) and line a muffin tin with bakery-style liners.
In a medium bowl, combine brown sugar, flour, and ground cinnamon. Mix in melted butter until clumped together.
In a large bowl, cream together softened butter and white sugar until fluffy, about 3-4 minutes. Add vanilla, eggs, milk, and sourdough starter; mix until combined.
Gradually mix in baking powder and all-purpose flour until just combined. Be careful not to over-mix.
Fill muffin liners halfway with batter, add a layer of cinnamon sugar filling, then top with more batter until three-quarters full. Press additional cinnamon sugar on top.
Bake for 25–30 minutes until golden brown and a toothpick comes out clean.
Mix together powdered sugar, vanilla, and milk for the glaze until smooth.
Drizzle the glaze over the cooled muffins and serve warm or at room temperature.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Allow to thaw at room temperature or microwave for a quick warm-up.

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