Sourdough Discard Coffee Cake Muffins are soft, fluffy muffins with a tender crumb and warm cinnamon flavor, topped with buttery streusel and sweet glaze. Made with sourdough discard, they have a subtle tang that balances the sweetness beautifully. Perfect for breakfast, brunch, or coffee breaks, these bakery-style muffins are a cozy way to use extra sourdough starter.
Ingredients
For the Muffin Batter
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Streusel
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold butter, cubed
For the Glaze
- ¾ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Preparation Steps
Step 1: Make the Streusel
In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork or fingers until crumbly. Chill while preparing batter.
Step 2: Prepare Muffin Batter
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners. In a bowl, whisk sourdough discard, milk, oil, egg, and vanilla. In another bowl, whisk flour, sugar, baking powder, baking soda, and salt. Combine wet and dry ingredients just until mixed.
Step 3: Fill and Top
Divide batter evenly into muffin cups, filling about ¾ full. Sprinkle generous streusel over each muffin, pressing lightly.
Step 4: Bake
Bake for 18–22 minutes, until tops are golden and a toothpick inserted comes out clean.
Step 5: Cool
Let muffins cool in pan 5 minutes, then transfer to a rack to cool completely.
Step 6: Glaze
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
Variations
- Add chopped pecans or walnuts to streusel
- Add diced apples to batter
- Use cinnamon chips in batter
- Replace glaze with cream cheese drizzle
- Add brown sugar swirl inside muffins
Cooking Notes
- Do not overmix batter to keep muffins tender
- Cold butter creates crumbly streusel texture
- Fill cups evenly for uniform baking
- Sourdough discard should be unfed and room temperature
- Bake until lightly golden, not dark
Serving Suggestions
- Serve warm or room temperature
- Pair with coffee or tea
- Dust with extra powdered sugar
- Add butter while warm
- Serve for brunch spreads
Tips
- Chill streusel for defined crumbs
- Use cookie scoop for even batter
- Cool before glazing to prevent melting
- Store covered at room temperature 2 days
- Freeze muffins up to 2 months
Prep Time / Bake Time / Chill Time / Total Time
Prep Time: 20 minutes
Bake Time: 20 minutes
Chill Time: 0 minutes
Total Time: About 40 minutes
Nutritional Info (Approx.)
Calories: 260 per muffin
Protein: 4g
Fat: 11g
Carbohydrates: 36g
FAQs
Can I use active sourdough starter instead of discard?
Yes, but reduce liquid slightly if starter is thicker.
Can I freeze coffee cake muffins?
Yes, wrap well and freeze up to 2 months.
Why are my muffins dense?
Overmixing or too much flour can make muffins heavy.
Conclusion
Sourdough Discard Coffee Cake Muffins are soft, buttery, and full of cozy cinnamon flavor with a tender crumb and crunchy streusel topping. These easy muffins are a delicious way to use sourdough discard and create a comforting bakery-style treat perfect for any time of day.