These Sourdough Discard Coffee Cake Muffins are fluffy with a crunchy topping. They make great breakfast treats or snacks, and you can use leftover sourdough starter!
Honestly, who wouldn’t want muffins that are easy to make and taste amazing? I just love how the sourdough gives a unique twist to the classic coffee cake flavor!
Plus, they are perfect for using up that sourdough discard. I often enjoy them warm with a cup of coffee. It feels like a little celebration in every bite!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient, adding a tangy flavor and moisture. If you don’t have any, you can substitute with plain yogurt or buttermilk, though it might change the flavor a bit.
Flour: I used all-purpose flour, but you could experiment with whole wheat flour for added nutrition. Just remember, the texture might be slightly denser.
Granulated & Brown Sugar: Together, they bring sweetness and moisture. If you need a healthier option, consider using coconut sugar or a sugar alternative like monk fruit sweetener, though it might alter the flavor.
Cinnamon: The ground cinnamon in the muffins and streusel is essential for that warm, cozy flavor. If you’re looking for a twist, nutmeg or pumpkin pie spice can work great too!
Butter or Oil: I prefer using melted butter for a richer taste, but vegetable oil works fine as a lighter option. You can also use coconut oil for a different flavor.
Milk or Buttermilk: Buttermilk gives extra tanginess, but regular milk is a good substitute. If you’re dairy-free, nut milks like almond or oat can be used too!
How Do I Make Perfect Streusel Topping?
Creating that delightful streusel topping is key to elevating your muffins. The goal is a crumbly texture that adds crunch. Here’s how you do it:
- Start with cold butter; this helps it stay crumbly. Use a pastry cutter or your fingers to mix.
- Mix together flour, brown sugar, and cinnamon first for even distribution.
- Combine until the mixture resembles coarse crumbs—avoid overmixing! If it’s too wet, you can add a bit more flour.
This streusel topping adds a wonderful contrast to the soft muffins. Just sprinkle it generously on top before baking for the best results!
How to Make Sourdough Discard Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 1/2 cup brewed coffee, cooled (optional for enhanced coffee flavor)
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 cup cold butter, cubed
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or brewed coffee
- 1/4 tsp vanilla extract
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and another 20-25 minutes for baking the muffins. After baking, let them cool for about 5 minutes before transferring them to a wire rack. In total, set aside approximately 40-50 minutes to make these delightful muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a muffin tin with paper liners or grease the tin to prevent the muffins from sticking.
2. Make the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Add the cold cubed butter and use a pastry cutter or your fingers to mix it all together until it looks like coarse crumbs. Set this aside for later.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and cinnamon. Ensure everything is well combined for even flavor distribution.
4. Mix the Wet Ingredients:
In a separate bowl, whisk together the sourdough discard, egg, oil (or melted butter), vanilla extract, milk (or buttermilk), and brewed coffee if you’re using it. Mix this until smooth and creamy.
5. Combine Wet and Dry Ingredients:
Now pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is just combined. It’s okay if the batter is a little thick and lumpy—just don’t overmix it!
6. Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.
7. Add the Streusel Topping:
Generously sprinkle the streusel mixture over the top of each muffin. This will create a delicious crunchy topping when baked!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
9. Cool the Muffins:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them from getting soggy.
10. Prepare the Glaze:
While the muffins are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk or brewed coffee, and vanilla extract. Add just enough liquid to get a smooth, drizzle-able consistency.
11. Glaze the Muffins:
Once the muffins are cool, drizzle the glaze over the top of each muffin for an extra touch of sweetness.
12. Serve:
Enjoy your delicious muffins warm with a cup of coffee or tea! They make a perfect breakfast or snack that everyone will love.
These muffins feature the tangy flavor of sourdough discard balanced with a sweet cinnamon streusel topping and a light glaze, perfect for a delightful coffee cake-inspired treat!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter! Just make sure it’s at its peak activity for the best results. The muffins may turn out a bit fluffier due to the additional rise from the active yeast.
Can I Substitute the Coffee in This Recipe?
Absolutely! If you prefer not to use coffee, you can replace it with additional milk, buttermilk, or even a flavored coffee substitute like chocolate or chai for a unique twist.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature or warm them up in the microwave before enjoying.
Can I Make These Muffins Vegan?
Yes! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk and oil instead of butter for a delicious vegan version. Just be sure the sourdough starter is derived from non-dairy sources!
