Description

Delight in these moist and fluffy Sourdough Coffee Cake Muffins, featuring a cinnamon sugar filling and topping that adds a perfect sweet and spiced crunch. Made with sourdough discard for a subtle tang, these muffins are a delicious way to reduce waste and bake a comforting treat. Finished with a smooth vanilla glaze, they are ideal for breakfast or an afternoon snack.

Ingredients

Scale

Sourdough Coffee Cake Batter

½ cup butter (1 stick, softened)
1½ cups 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

Cinnamon Sugar Filling + Topping

1½ cups brown sugar
5 tablespoons flour
4 teaspoons ground cinnamon
6 tablespoons butter (melted)

Vanilla Glaze

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

Instructions

Prepare Cinnamon Sugar Filling + Topping: In a bowl, combine brown sugar, flour, and ground cinnamon. Stir in melted butter until the mixture is well blended. Set aside for later use.
Preheat Oven and Prepare Muffin Liners: Preheat your oven to 350℉ (175℃). Line a muffin tin with bakery-style large muffin liners to accommodate rising batter and ensure muffins hold their shape.
Make Coffee Cake Batter: In a large mixing bowl, cream together softened butter and white sugar until fluffy. Add vanilla extract, eggs, milk, and sourdough discard or active starter; mix to combine thoroughly.
Add Dry Ingredients: Sprinkle baking powder and all-purpose flour into the wet mixture and gently mix until just combined. Avoid over mixing to ensure fluffy muffins.
Assemble Muffins: Spoon batter into muffin liners filling each about halfway. Add a generous amount of the cinnamon sugar mixture over the batter. Top with another spoonful of batter to fill near the top of the liners. Crumble remaining cinnamon sugar mixture over each muffin and gently press into the batter.
Bake Muffins: Place muffins in the preheated oven and bake for 25-30 minutes or until tops turn golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to prevent dryness.
Prepare Vanilla Glaze: While muffins cool, stir together powdered sugar and vanilla extract in a small bowl. Gradually add milk, starting with ½ tablespoon, to reach a smooth drizzle consistency.
Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins. Serve and enjoy these flavorful sourdough coffee cake muffins.

Notes

Using bakery-style large muffin liners is important as they hold the batter well and help accommodate the muffin’s rise without spilling.
Do not over mix the batter to maintain a tender, fluffy texture in the muffins.
Baking time may vary slightly depending on your oven; start checking at 25 minutes.
The sourdough discard adds a subtle tang and moisture to the muffins but can be substituted with an active starter for a stronger flavor.
Adjust the milk quantity in the glaze to achieve desired consistency for drizzling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

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