These Sourdough Discard Coffee Cake Muffins are a tasty way to use up leftover sourdough. They are soft, sweet, and perfect for breakfast or a snack!
Plus, the crumbly topping adds a nice crunch. I love having these with my morning coffee; they make my kitchen smell amazing while baking! ☕️
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It adds moisture and a slight tang. If you don’t have it, you can replace it with plain yogurt, buttermilk, or applesauce for a similar texture.
Flour: All-purpose flour is great here, but if you want to make it healthier, try whole wheat flour. Just remember, it might make the muffins denser!
Butter: Unsalted butter gives buttery richness. If you’re dairy-free, use coconut oil or a plant-based butter alternative.
Milk: Whole milk is ideal for richness, but any milk (dairy or non-dairy) works well. Almond or oat milk are good substitutes.
Brown Sugar: I love the deep caramel flavor of brown sugar in the streusel. If you’re out, white sugar will do just fine, but it lacks that rich taste. Try to pack it well if you use brown sugar!
How Do I Keep My Muffins Tender and Avoid Overmixing?
To keep your muffins fluffy, mixing technique is key. Here’s how to do it right:
- When combining wet and dry ingredients, stir gently. A few lumps are okay—it’s better than overmixing!
- Use a rubber spatula to fold the ingredients instead of a whisk or spoon. This minimizes the risk of gluten development, which can toughen your muffins.
- Only mix until the dry ingredients are just incorporated. Stop as soon as you can’t see any flour—that’s your cue!
- Let the batter rest for about 10 minutes before baking for extra tender muffins, if you have time.
Following these tips will help your muffins turn out soft and delicious every time! Enjoy your baking and the delightful aroma that fills your kitchen!
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 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For The Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
For The Icing Drizzle:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 18-22 minutes to bake. Plus, you’ll want to let the muffins cool for a few minutes before adding the icing. Overall, it’s a quick and easy treat to whip up in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or tulip parchment liners to give your muffins a nice shape.
2. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Then, add the cold butter cubes. Use your fingers or a fork to mix everything together until the mixture resembles coarse crumbs. Set this aside for later!
3. Prepare the Muffin Batter:
In a large bowl, whisk together the sourdough discard, granulated sugar, melted butter, milk, eggs, and vanilla extract until everything is well combined and looks smooth.
4. Mix Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, and salt. This helps to incorporate air into the flour for lighter muffins.
5. Combine Wet and Dry Ingredients:
Carefully add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until just combined—don’t worry if there are a few lumps; this keeps the muffins tender!
6. Fill the Muffin Cups:
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full. This allows room for the muffins to rise without overflowing.
7. Add the Streusel Topping:
Sprinkle the cinnamon streusel generously over the top of each muffin. Make sure they’re nicely covered—it adds that delicious crunchy layer!
8. Bake the Muffins:
Place your muffin tin in the oven and bake for 18-22 minutes. Keep an eye on them; they’re done when a toothpick inserted in the center comes out clean and the topping looks golden.
9. Cool the Muffins:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then gently transfer them to a wire rack to cool completely. This helps prevent sogginess.
10. Prepare the Icing Drizzle:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed—you want it thick enough to drizzle but not too runny!
11. Drizzle and Serve:
Once the muffins are cool, drizzle the icing over the top. Serve these delightful muffins warm or at room temperature and enjoy every bite!
These muffins use sourdough discard to add a subtle tang and extra moisture, making them perfect for breakfast or a delightful snack. Enjoy baking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter! Just be aware that it may add more moisture and a slightly stronger flavor. You might want to reduce the milk by a tablespoon or so to balance the consistency.
Can I Freeze These Muffins?
Absolutely! Let the muffins cool completely, then wrap them tightly in plastic wrap or foil and store them in an airtight container. They can be frozen for up to 3 months. Thaw them at room temperature or warm them in the microwave for a quick treat!
What If I Don’t Have Brown Sugar?
No worries! You can substitute brown sugar with granulated sugar, but the streusel topping won’t have that rich molasses flavor. Another option is to mix white sugar with a bit of molasses (1 tablespoon of molasses per cup of white sugar) for a homemade brown sugar substitute!
How Do I Make These Muffins Gluten-Free?
For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend. Be sure it contains xanthan gum, which will help mimic the texture of traditional flour. The muffins may turn out a bit denser but still delicious!
