Description
Delightful sourdough coffee cake muffins with a cinnamon sugar filling, perfect for breakfast or dessert.
Ingredients
- 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
- 1½ cup brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted)
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ½-1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C) and prepare your muffin tins.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, ensuring they are fully incorporated after each addition. Mix in the two teaspoons of vanilla extract.
- In another bowl, mix the milk and sourdough starter until combined.
- Gradually add the milk mixture to the creamed butter mixture, alternating with the dry ingredients: flour and baking powder. Mix until just combined.
- In a small bowl, combine 5 tablespoons of flour, ground cinnamon, and melted butter to create the cinnamon sugar filling.
- Fill muffin tins halfway with batter, add a spoonful of the cinnamon sugar filling, and top with more batter to fill the cups about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- For the vanilla glaze, combine powdered sugar, one teaspoon of vanilla extract, and ½-1 tablespoon of milk. Drizzle over the cooled muffins.
Notes
Consider adding nuts for extra texture and flavor. For a golden-brown top, brush with melted butter immediately after baking.
