These Sourdough Discard Coffee Cake Muffins are fluffy and full of flavor! They make the most of that sourdough discard, creating delicious bite-sized treats for any time of day.
Honestly, what’s better than a muffin with a crumbly topping? I always sneak an extra one for breakfast—who could resist?😋 Baking up a batch is a fun way to use that leftover dough!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! It adds moisture and a slight tang. If you don’t have any, you can replace it with plain yogurt or applesauce for similar moisture and flavor.
All-Purpose Flour: Essential for structure in the muffins. If you’re looking for a healthier option, whole wheat flour works well. Just note that it might make the muffins a bit denser.
Butter: Melted unsalted butter gives richness. You can substitute it with coconut oil or a plant-based butter if you’re dairy-free!
Milk or Buttermilk: Regular milk works, but buttermilk adds a nice tang. For a non-dairy option, almond milk or oat milk can be used too.
How Do You Make the Perfect Cinnamon Streusel Topping?
The streusel topping is what makes these muffins feel special. To achieve that crumbly texture, keep the butter cold! Here’s how:
- Mix the dry ingredients (flour, brown sugar, and cinnamon) first.
- Then, cut in the cold cubed butter using a pastry cutter or your fingers until it resembles coarse crumbs.
- Make sure not to overwork it; you want those lovely crumbs that will bake up nice and crunchy!
Adding a good layer of this streusel on top of your muffins before baking will create that irresistible texture everyone loves. Enjoy baking and savoring these delightful muffins!
How to Make Sourdough Discard Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
For the Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 20-25 minutes to bake, plus a little time for cooling. Overall, you can have these delicious muffins ready in under an hour, perfect for a lovely breakfast or snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Get your muffin tin ready by lining it with paper liners or greasing each cup well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and granulated sugar. Whisk everything together until well combined and set aside.
3. Combine the Wet Ingredients:
In a larger bowl, mix the melted butter, sourdough discard, eggs, vanilla extract, and milk. Stir until everything is smoothly blended together.
4. Combine Wet and Dry Ingredients:
Now it’s time to mix the two! Gradually add the dry ingredient mixture to the wet ingredients. Gently fold it together just until combined – it’s okay if there are a few lumps. You want to avoid overmixing!
5. Make the Streusel Topping:
In a separate bowl, mix the flour, brown sugar, and cinnamon for the streusel. Then add the cold cubed butter. Using your fingers or a pastry cutter, blend the mixture until it resembles coarse crumbs.
6. Fill the Muffin Cups:
Using a spoon, fill each muffin cup about 3/4 full with the batter. Don’t forget the best part—sprinkle a generous amount of the cinnamon streusel topping over each muffin!
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell amazing at this point!
8. Let Them Cool:
Once baked, remove the muffins from the oven and let them cool in the tin for about 10 minutes. After that, gently transfer them to a wire rack to cool completely.
9. Drizzle with Glaze (Optional):
While the muffins are cooling, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and just enough milk or cream to achieve a drizzle consistency.
10. Serve and Enjoy:
Drizzle the glaze over your slightly warm muffins before serving. These muffins are perfect for breakfast, brunch, or an afternoon snack! Enjoy them warm or at room temperature with a cup of coffee or tea.
This recipe perfectly enhances the sourdough discard’s unique tang with a sweet, crumbly topping. These muffins are sure to be a hit any time of day!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter instead of unfed discard! Just reduce the amount of added liquid in the recipe slightly, as active starter will add more moisture.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat before serving!
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but they should still be delicious!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
