Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sourdough Coffee Cake Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 24 reviews

These Sourdough Coffee Cake Muffins are fluffy, tender, and loaded with a sweet cinnamon sugar filling and topping. Made with sourdough discard or starter, they combine the tangy depth of sourdough with the classic comfort of coffee cake. Finished with a smooth vanilla glaze, these jumbo bakery-style muffins are perfect for breakfast or a cozy snack.

  • Total Time: 40-45 minutes
  • Yield: 12 jumbo muffins

Ingredients

Sourdough Coffee Cake Batter

  • 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

Cinnamon Sugar Filling + Topping

  • 1½ cup 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

  1. Prepare Cinnamon Sugar Filling + Topping: In a bowl, stir together the brown sugar, flour, and ground cinnamon. Add the melted butter and mix well until combined. Set this mixture aside to use as the filling and topping for the muffins.
  2. Preheat Oven and Prep Muffin Tin: Preheat your oven to 350℉ (175℃). Line your muffin tin with large bakery-style tulip paper baking cups, which are important for supporting the muffins as they rise.
  3. Make the Coffee Cake Batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add vanilla extract, eggs, milk, and sourdough discard or active starter; mix until combined. Then add the baking powder and all-purpose flour. Mix gently until just combined, taking care not to overmix to ensure the muffins stay fluffy.
  4. Assemble Muffins: Spoon batter into the muffin liners, filling each about halfway. Add a spoonful of the cinnamon sugar mixture on top of the batter, then cover with another spoonful of batter. Finally, crumble and press the remaining cinnamon sugar mixture on top to fill the muffin cups to the top. The large liners will hold the muffins in place as they rise.
  5. Bake: Bake the muffins for 25-30 minutes at 350℉ (175℃) until the tops are golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to prevent dryness.
  6. Prepare Vanilla Glaze: While the muffins cool, mix powdered sugar with vanilla extract and start adding ½ tablespoon milk. Gradually add more milk as needed to reach a drizzle consistency.
  7. Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins and enjoy immediately or store for later.

Notes

  • This recipe yields 12 jumbo bakery-style muffins. The tulip-style paper liners are crucial for supporting the muffins’ rise and shape.
  • If tulip liners are unavailable, use regular muffin liners and make 24 smaller muffins. Reduce baking time to 15-20 minutes for smaller muffins.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Check doneness with a toothpick to avoid dry muffins.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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