Hi, I’m Amanda. Cooking has always been more than just a daily task for me—it’s a way to create comfort, connection, and joy. Every time I make this recipe, I think of my dad standing beside me, cracking jokes, sneaking tastes, and pretending he was the real chef. He made cooking fun, never serious, always full of laughter. This recipe brings that playful warmth right back.
Try it and tell me would your dad have loved this one too?
Why You’ll Love This Recipe
These Sourdough Coffee Cake Muffins are simple to make and reliably delicious, ensuring you get it right every time. Their comforting balance of sweetness and warmth from the cinnamon creates a satisfying flavor profile. Not only ideal for breakfast or snacks, but they also serve as a practical option for family meals. Enjoying these muffins adds a cozy touch to your day and maximizes the use of ingredients you already have on hand, like sourdough discard.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Muffin tin
- Whisk or mixer
- Rubber spatula
- Cooling rack
Ingredients
- ½ cup butter (1 stick, softened) (richness)
- 1½ cup white sugar (sweetness)
- 2 teaspoons vanilla extract (aroma)
- 2 eggs (structure and moisture)
- 1 cup milk (moisture)
- ¾ cup sourdough discard or active starter (tangy flavor and texture)
- 4 teaspoons baking powder (leavening agent)
- 3 cups all-purpose flour (structure)
- 1½ cup brown sugar (rich depth of flavor)
- 5 Tablespoons flour (to thicken streusel)
- 4 teaspoons ground cinnamon (warming spice)
- 6 Tablespoons butter (melted) (richness for topping)
- ⅔ cup powdered sugar (sweetness for glaze)
- 1 teaspoon vanilla extract (aroma for glaze)
- ½-1 Tablespoon milk (to adjust glaze consistency)
How to Make Sourdough Coffee Cake Muffins
Step 1: Start by preheating your oven to 350°F (175°C). This ensures that the muffins will bake evenly once they are ready to go in. Preparing the oven in advance allows the heat to reach the right temperature, creating a perfect environment for the muffins to rise beautifully. Make sure to set your oven rack to the middle position for even baking.
Step 2: In a large mixing bowl, combine the softened butter and white sugar. Using an electric mixer or a whisk, beat them together on medium speed until the mixture is light and fluffy. This takes about 2-3 minutes. You want to incorporate air into the butter, which creates a tender muffin. Scrape down the sides of the bowl occasionally to ensure even mixing.
Step 3: Add in the eggs, one at a time, mixing well after each addition. Incorporating the eggs thoroughly is crucial, as they help bind the ingredients and provide moisture. You’re aiming for a smooth and well-combined mixture. This can take another minute of mixing, so give it time to fully blend in.
Step 4: Pour in the milk and sourdough discard (or active starter) into the butter mixture. Stir gently with a spatula until just combined, ensuring not to overmix. The liquid ingredients should be unified without any large lumps. This mixture will add moisture and a subtle tanginess that complements the sweetness of the muffins.
Step 5: In a separate bowl, combine the flour and baking powder. Whisk them together to ensure the baking powder is evenly distributed. This step is essential, as it guarantees that the leavening agent is mixed well with the flour, leading to uniform rise throughout your muffins. Set this bowl aside while you prepare the next step.
Step 6: Gradually add the dry flour mixture to the wet ingredients, folding them together with a spatula until just incorporated. Be careful not to overmix, as this can lead to dense muffins. Stop mixing as soon as there are no visible streaks of flour, resulting in a thick batter with some small lumps.
Step 7: For the crumb topping, mix together the brown sugar, flour, ground cinnamon, and melted butter in a small bowl. Use a fork to combine these until crumbly. This mixture will add texture and a delicious cinnamon-sugar flavor on top of the muffins. It should look like coarse crumbs that can be easily sprinkled over the muffin batter.
Step 8: Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise while baking without overflowing. Once filled, sprinkle the crumb mixture generously on top of each muffin. This is where the muffins get their signature crunchy topping.
Step 9: Bake the muffins in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them during the last few minutes of baking; overcooking can lead to dryness. The muffins should be golden brown on top and spring back when lightly pressed.
Step 10: Once baked, remove the muffin tin from the oven and place it on a cooling rack. Allow the muffins to cool in the pan for about 5 minutes before transferring them to the rack. This helps them set and prevents them from becoming soggy on the bottom. Let them cool completely before adding any glaze.
Step 11: For the glaze, combine the powdered sugar, vanilla extract, and milk in a small bowl. Whisk until smooth. Adjust the consistency by adding more milk if necessary; it should be thick enough to drizzle but thin enough to spread easily. This glaze adds a sweet finish to the muffins.
Step 12: Once the muffins are completely cool, drizzle the glaze over each muffin using a spoon or piping bag. The glaze should sit on top nicely, creating a lovely visual and additional sweetness. Allow the glaze to set for a few minutes before enjoying.
Step 13: Serve the Sourdough Coffee Cake Muffins warm or at room temperature. They make a comforting snack or a lovely addition to breakfast. Store any leftovers in an airtight container to keep them fresh.
Step 14: Enjoy your freshly baked muffins with a cup of coffee or tea. Their unique tang from the sourdough and the cozy spice of cinnamon will bring warmth to your day.
Serving Suggestions
These Sourdough Coffee Cake Muffins shine as a delightful breakfast option, providing a sweet start to the day. They also make excellent snacks, whether for kids after school or for adults in need of a break. Beyond just standalone bites, they can pair wonderfully with a fresh fruit salad or yogurt, making for a satisfying family meal. If you have any leftovers, they hold up well and can be enjoyed over a couple of days.
Pro Tips for Best Results
- Use room temperature ingredients: This helps the batter mix more smoothly and leads to better texture.
- Don’t overmix: A few lumps in the batter are okay; overmixing can lead to tough muffins.
- Check for doneness: Use a toothpick to check; if it comes out clean, your muffins are done.
- Cool properly: Let muffins cool for a bit in the tin to avoid sogginess before transferring to a rack.
- Adjust the glaze: If your glaze is too thick, add a little more milk to get it to the right consistency for drizzling.
- Experiment with toppings: Feel free to mix in nuts or chocolate chips into the batter for added flavor and texture.
Common Mistakes to Avoid
- Not preheating the oven: Baking in a non-preheated oven can lead to uneven baking. Always preheat to the right temperature.
- Overcrowding the muffin tin: Filling the tin too full can cause muffins to overflow and bake unevenly. Stick to two-thirds full for best results.
- Using cold ingredients: Cold butter or eggs can lead to a dense muffin. Allow them to reach room temperature beforehand.
- Not checking the baking powder freshness: Old baking powder can lead to muffins not rising. Test it by adding a little to water; if it bubbles, it’s still good.
- Ignoring the cooling time: Trying to glaze or serve muffins when hot can make the glaze melt. Wait until they’re cool.
- Storing improperly: Leaving muffins uncovered can dry them out quickly. Use an airtight container for freshness.
Variations & Substitutions
For different flavors, consider adding nuts or chocolate chips to the batter. If you want a fruity twist, chopped apples or berries can make a delightful addition. Additionally, substitute the sourdough discard with plain yogurt or buttermilk for a slightly different taste while maintaining moisture.
Storage & Reheating
These muffins can be stored at room temperature in an airtight container for 2-3 days. If you want to keep them longer, place them in the refrigerator for up to a week. You can also freeze these muffins for up to three months; simply wrap them tightly in plastic and store in a freezer bag. To reheat, set the muffins in the microwave for about 10-15 seconds or place them in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition Information
Nutrition values are estimates and may vary based on ingredients used.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. When ready to bake, simply fill the muffin tin and bake as directed. This allows for a fresh muffin in the morning with minimal morning preparation.
How long does it last in the fridge?
These muffins can last for about a week in the refrigerator when stored in an airtight container. They may still taste great, but their texture might be a bit denser due to the cold environment.
Can I freeze this recipe?
Absolutely! These muffins freeze beautifully. Just wrap them individually in plastic wrap and place them in a freezer bag. When you want to enjoy one, let it thaw in the refrigerator or at room temperature.
What can I substitute for one ingredient?
If you don’t have eggs, you can substitute each egg with 1/4 cup of applesauce or mashed banana for a different flavor and texture. If sourdough is unavailable, yogurt can work in its place.
Why didn’t my recipe turn out as expected?
It could be a number of reasons, such as inaccurate measuring, expired baking powder, or overmixing the batter. Ensuring careful measuring and mixing can result in better muffins next time.
Final Thoughts
Making Sourdough Coffee Cake Muffins is a fulfilling experience that combines comfort baking with practical use of your sourdough discard. Enjoying these muffins brings a sense of warmth and coziness, perfect for sharing with family or savoring on your own. They are not only easy to make, but they also fill your home with a delightful aroma that invites everyone to gather around the kitchen. Remember, it’s all about enjoying the process and the delicious result that comes from it.
Sourdough Coffee Cake Muffins
Ingredients
For the Muffin Batter
- ½ cup butter (1 stick, softened) richness
- 1½ cup white sugar sweetness
- 2 teaspoons vanilla extract aroma
- 2 large eggs structure and moisture
- 1 cup milk moisture
- ¾ cup sourdough discard or active starter tangy flavor and texture
- 4 teaspoons baking powder leavening agent
- 3 cups all-purpose flour structure
For the Crumb Topping
- 1½ cup brown sugar rich depth of flavor
- 5 Tablespoons flour to thicken streusel
- 4 teaspoons ground cinnamon warming spice
- 6 Tablespoons butter (melted) richness for topping
For the Glaze
- ⅔ cup powdered sugar sweetness for glaze
- 1 teaspoon vanilla extract aroma for glaze
- ½-1 Tablespoon milk to adjust glaze consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and set your oven rack to the middle position.
- In a large mixing bowl, beat together the softened butter and white sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition until smooth.
- Pour in the milk and sourdough discard, stirring gently until just combined.
- In a separate bowl, whisk together the flour and baking powder, then set aside.
- Gradually fold the dry ingredients into the wet mixture until just incorporated.
Crumb Topping
- In a small bowl, mix together the brown sugar, flour, ground cinnamon, and melted butter until crumbly.
Baking
- Spoon the batter into a muffin tin, filling each cup about two-thirds full, and sprinkle the crumb topping over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool in the tin for about 5 minutes before transferring to a cooling rack.
Glazing
- In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth, adjusting the consistency as needed.
- Once the muffins are cool, drizzle the glaze over each muffin and allow it to set.
Serving
- Serve warm or at room temperature. Store leftovers in an airtight container.