Description
These Sourdough Discard Coffee Cake Muffins are soft, moist, and topped with a buttery cinnamon streusel and sweet vanilla glaze. They’re the perfect way to use leftover sourdough discard while creating bakery-style muffins for breakfast, brunch, or an afternoon coffee break.
Ingredients
Scale
Muffins
- 1 cup (240g) sourdough discard
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- ½ cup (120g) sour cream
- ½ cup (115g) unsalted butter, melted
- 2 teaspoons vanilla extract
Cinnamon Streusel
- ½ cup (100g) brown sugar
- ½ cup (65g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup (57g) cold unsalted butter, cubed
Vanilla Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Prepare the streusel by combining the brown sugar, flour, and cinnamon. Cut in the cold butter until coarse crumbs form. Refrigerate while making the batter.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the sourdough discard, brown sugar, granulated sugar, eggs, sour cream, melted butter, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle the chilled streusel generously over each muffin, gently pressing it into the batter.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.
- Whisk together the powdered sugar, milk, and vanilla. Drizzle the glaze over the cooled muffins before serving.
Notes
- Keep the butter cold for the best crumb topping.
- Don’t overmix the batter to keep the muffins soft and tender.
- Refrigerate the streusel before using to help it stay crumbly while baking.
- Add chopped pecans, walnuts, or blueberries for an easy variation.
- Store in an airtight container and glaze just before serving if making ahead.
Nutrition
- Serving Size: 1 muffin
- Calories: 345
- Sugar: 24g
- Fat: 15g
- Carbohydrates: 48g