Description
These Sourdough Coffee Cake Muffins combine the tangy flavor of sourdough discard with a sweet cinnamon sugar filling and a delicate vanilla glaze. Perfectly moist and fluffy, these muffins are a delicious way to use up your sourdough starter while enjoying a classic coffee cake treat in convenient, portable muffin form.
Ingredients
Muffin Batter
- ½ cup butter (1 stick, softened)
- 1½ cups white sugar
- 2 teaspoons vanilla bean paste
- 2 eggs
- 1 cup milk
- ¾ cups 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 bean paste
- ½-1 tablespoon milk
Instructions
- Prepare Cinnamon Sugar Filling + Topping: In a bowl, stir together the brown sugar, flour, and ground cinnamon. Add the melted butter and mix until well combined. Set this mixture aside for later use.
- Preheat Oven and Prepare Muffin Liners: Preheat your oven to 350℉ (175℃). Line a muffin tin with large bakery-style muffin liners, as these are important to hold the rising batter properly.
- Make the Muffin Batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add the vanilla bean paste, eggs, milk, and sourdough discard (or active starter), mixing well to combine.
- Add Dry Ingredients: Incorporate the baking powder and all-purpose flour into the wet ingredients. Mix just until combined, being careful not to over-mix to keep the muffins tender and fluffy.
- Assemble the Muffins: Spoon batter into each muffin liner to fill about halfway. Add some of the cinnamon sugar filling on top of the batter, then add another spoonful of batter to cover the filling. Crumble and press the remaining cinnamon sugar mixture on top of each muffin to fill to the top of the liners.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes at 350℉ (175℃). Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Avoid over-baking to prevent dry muffins.
- Prepare Vanilla Glaze: While the muffins are cooling, combine powdered sugar, vanilla bean paste, and start with ½ tablespoon milk in a small bowl. Gradually add more milk as needed to achieve a drizzle-able glaze consistency.
- Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins. Allow the glaze to set for a few minutes before serving and enjoy your moist sourdough coffee cake muffins!
Notes
- Use large bakery-style muffin liners to accommodate the rising batter and cinnamon sugar filling, preventing muffins from sticking to the pan.
- Do not over-mix the batter after adding the flour to maintain fluffiness.
- Adjust milk quantity in the glaze to get your preferred drizzle thickness.
- Use sourdough discard or active starter depending on availability; both work well.
- Check muffins at 25 minutes to avoid over-baking, which can dry them out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
