These Sourdough Discard Coffee Cake Muffins are a real treat! They’re soft, fluffy, and packed with delicious cinnamon and sugar. Plus, they help use up that extra sourdough starter!
Who doesn’t love a warm muffin with their morning coffee? I find these to be perfect for breakfast or a snack. You might even eat one (or two) straight out of the oven! 😊
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It adds moisture and a slight tang. If you don’t have sourdough discard, you can use unsweetened applesauce or yogurt for a similar moisture level, though the taste will change a bit.
Flour: All-purpose flour is used for the perfect texture. If you’re aiming for a healthier option, you could substitute half with whole wheat flour. Keep an eye on moisture, since whole wheat may absorb more.
Milk: Whole milk provides richness. You can swap it for almond milk, oat milk, or any non-dairy alternative if you prefer a dairy-free option.
Vegetable Oil: I often use vegetable oil because it keeps the muffins light. You can swap it for melted butter for a buttery flavor or coconut oil for a hint of coconut taste.
Spices: Ground cinnamon is what makes these muffins taste delightful. Feel free to add a pinch of nutmeg or cardamom for an extra flavor boost if you like experimenting!
How Can I Make a Perfect Streusel Topping?
The streusel topping adds a lovely crunch and sweetness to your muffins. To ensure it turns out crumbly and perfect, keep these tips in mind:
- Use cold butter straight from the fridge. This helps create those lovely, crunchy bits.
- Combine the ingredients until they look like coarse crumbs. Don’t overmix as you still want some small chunks of butter.
- Always sprinkle a generous amount over the muffins before baking for that irresistible topping.
How to Make Sourdough Discard Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup whole milk
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Sugar Swirl:
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/4 tsp salt
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 20-25 minutes for baking. Overall, you’ll need about 40-45 minutes to make these delicious muffins from start to finish, plus some cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats, line a 12-cup muffin tin with paper liners or grease each cup to prevent sticking later. You’re off to a great start!
2. Make the Streusel Topping:
In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and salt. Then, add the cold cubed butter. Use a pastry cutter, fork, or your fingers to combine it until the mixture looks like coarse crumbs. This will be your crunchy topping—set it aside for later!
3. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. This ensures the baking powder and baking soda are evenly distributed for perfect muffins.
4. Prepare the Wet Ingredients:
In a different bowl, combine the sourdough discard, milk, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk everything together until it’s well-mixed and smooth.
5. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Gently fold everything together using a spatula. Be careful not to overmix! You want a thick batter with a few lumps—this is key to fluffy muffins.
6. Prepare the Cinnamon Sugar Swirl:
In a small bowl, mix together the brown sugar and cinnamon. This sweet layer is going to make your muffins even more delightful!
7. Assemble the Muffins:
Divide half of the muffin batter evenly among the muffin cups. Then, sprinkle a little bit of the cinnamon sugar mixture over the batter in each cup. Top them off with the remaining muffin batter. Finally, cover each muffin with a generous amount of the streusel topping. Yum!
8. Bake:
Pop the muffin tin into the oven and bake for 20-25 minutes. Check them by inserting a toothpick in the center; if it comes out clean, they’re ready!
9. Cool:
Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack. This helps them firm up a little and makes them easier to remove.
10. Serve:
Enjoy your muffins warm or at room temperature. They’re perfect for breakfast or as a lovely treat with coffee during a break. Happy baking!
This recipe makes moist muffins with a delicious cinnamon swirl and a crunchy streusel topping, making them a wonderful addition to your baking repertoire!
Can I Use Any Type of Sourdough Discard?
Yes! You can use any unfed sourdough discard you have on hand. The flavor and moisture from the discard enhance the muffins, but if you don’t have any, you can substitute it with unsweetened applesauce or yogurt for similar results.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer bag.
Can I Make These Muffins Dairy-Free?
Absolutely! Substitute the whole milk with any non-dairy milk, such as almond, soy, or oat milk. For the butter, you can use melted coconut oil or a dairy-free margarine in the streusel topping.
Can I Customize the Flavor of the Muffins?
Definitely! Feel free to add in mix-ins like chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture. Just make sure not to add too many to keep the muffins light and fluffy!