Sourdough Coffee Cake Muffins
Delightful sourdough coffee cake muffins, offering a comforting blend of moist texture and subtle sweetness, perfect for any gathering or lazy weekend.
Ingredients
Muffin Base
- ½ cup butter, softened adds moisture and richness
- 1½ cup white sugar provides sweetness
- 2 teaspoons vanilla extract offers aromatic depth
- 2 large eggs structure and moisture
- 1 cup milk contributes moisture
- ¾ cup sourdough discard or active starter adds tangy flavor and moisture
- 4 teaspoons baking powder helps muffins rise
- 3 cups all-purpose flour provides structure
Topping
- 1½ cup brown sugar adds caramel undertones
- 5 tablespoons flour used for topping
- 4 teaspoons ground cinnamon delivers warm spice
- 6 tablespoons butter, melted adds richness to the topping
Glaze
- ⅔ cup powdered sugar for sweetness in the glaze
- 1 teaspoon vanilla extract enhances sweetness
- ½-1 tablespoon milk for glaze consistency
Instructions
Preparation
- Preheat your oven to the desired temperature for baking and grease the muffin tin lightly or use muffin liners.
- In a large mixing bowl, combine the softened butter and white sugar, creaming them together until light and fluffy.
- Add the vanilla extract and eggs to the mixture, mixing until well combined.
- Pour in the milk and sourdough discard, folding them into the mixture until just combined.
- In a separate bowl, whisk together the baking powder and all-purpose flour, then gradually add this to the wet ingredients, folding gently until there are no more streaks of flour.
- In a small bowl, mix the brown sugar, 5 tablespoons of flour, ground cinnamon, and melted butter to create the crumbly topping.
Baking
- Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Generously sprinkle the cinnamon topping over each muffin before baking.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer to a cooling rack to cool completely.
Glazing
- While cooling, whisk together powdered sugar, vanilla extract, and enough milk to make a drizzling consistency.
- Drizzle the glaze over the cooled muffins just before serving.
Notes
Pro tips: Measure ingredients accurately, let butter soften naturally, avoid overmixing, use fresh baking powder, and cool muffins completely before glazing. Store muffins in an airtight container.