Description
Delicious Sourdough Coffee Cake Muffins combine buttery sweetness with a hint of tang from sourdough, making them a perfect breakfast treat.
Ingredients
- ½ cup butter (1 stick, softened)
- 1½ cup 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
- 1½ cup brown sugar
- 5 tablespoons flour (for cinnamon sugar filling)
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted for topping)
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- ½-1 tablespoon milk (to adjust glaze consistency)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- Cream together the softened butter and white sugar in a large mixing bowl until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
- Combine the sourdough discard or active starter into the wet mixture, and blend until well incorporated.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.
- In a separate small bowl, mix the brown sugar, flour, and ground cinnamon for the filling.
- Spoon half of the muffin batter into the prepared muffin cups, sprinkle with the cinnamon sugar mixture on top, then add a spoonful of the remaining muffin batter on top.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool before transferring them to a wire rack.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzle over cooled muffins.
Notes
Store leftover muffins in an airtight container for up to a week in the refrigerator or freeze for up to three months.
