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Sourdough Coffee Cake Muffins Recipe

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4.2 from 21 reviews

These Sourdough Coffee Cake Muffins combine the tangy flavor of sourdough starter with a rich, buttery coffee cake base. Each jumbo-sized muffin is filled and topped with a cinnamon sugar mixture and finished with a smooth vanilla glaze, making them perfect for breakfast or a sweet snack. The recipe uses tulip-style muffin liners to support the rise and create bakery-style muffins with a tender crumb and a moist texture.

Ingredients

Sourdough Coffee Cake Batter

  • ½ cup butter (1 stick), softened
  • 1½ cups white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup milk
  • ¾ cup sourdough discard or active starter
  • 4 teaspoons baking powder
  • 3 cups all-purpose flour

Cinnamon Sugar Filling + Topping

  • 1½ cups brown sugar
  • 5 tablespoons flour
  • 4 teaspoons ground cinnamon
  • 6 tablespoons butter, melted

Vanilla Glaze

  • ⅔ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½-1 tablespoon milk

Instructions

  1. Prepare Cinnamon Sugar Filling + Topping: In a medium bowl, combine brown sugar, flour, and ground cinnamon. Add melted butter and mix thoroughly until combined. Set this mixture aside for later use.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃). Line a muffin tin with bakery-style tulip paper liners, which are important for supporting the jumbo muffins as they rise.
  3. Make Coffee Cake Batter: In a large mixing bowl, cream together softened butter and white sugar until light and fluffy. Add vanilla extract, eggs, milk, and sourdough discard (or active starter), mixing to combine well.
  4. Add Dry Ingredients: Stir in baking powder and all-purpose flour until just combined—avoid overmixing to maintain a tender, fluffy muffin texture.
  5. Assemble Muffins: Spoon batter into each muffin liner until approximately half full. Add a spoonful of the cinnamon sugar filling to the center, then add another spoonful of batter to cover it. Crumble the remaining cinnamon sugar mixture on top, pressing gently. Fill the muffin liners nearly to the top as they will rise during baking.
  6. Bake: Bake the muffins at 350℉ (175℃) for 25-30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking to keep the muffins moist.
  7. Prepare Vanilla Glaze: While the muffins cool, combine powdered sugar, vanilla extract, and start with ½ tablespoon of milk in a small bowl. Stir and add more milk gradually until achieving a drizzle-consistency glaze.
  8. Glaze and Serve: Drizzle the vanilla glaze over the cooled muffins. Serve and enjoy your sourdough coffee cake muffins!

Notes

  • This recipe makes 12 jumbo bakery-style muffins best baked in tulip-style paper liners to support their height and shape.
  • If tulip liners are unavailable, use regular paper baking cups and make 24 smaller muffins by adjusting the batter amount per cup. Reduce baking time to 15-20 minutes for smaller muffins.
  • These muffins have a denser, buttery cake texture rather than a sponge-like softness, characteristic of classic coffee cake.

Find it online: https://deliciousyum.com/sourdough-coffee-cake-muffins-recipe/