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Sourdough Coffee Cake Muffins

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These Sourdough Coffee Cake Muffins combine tangy sourdough starter with a sweet cinnamon crumb topping for a moist, flavorful breakfast treat or snack.

Ingredients

Scale
  • 1 cup sourdough starter (fed and active)
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • For the crumb topping:
    • 1/3 cup brown sugar
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons all-purpose flour
    • 2 tablespoons unsalted butter, cold and diced

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together sourdough starter, sugar, brown sugar, melted butter, eggs, and vanilla until smooth.
  3. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, mixing gently until just combined.
  5. Prepare the crumb topping by mixing brown sugar, cinnamon, and flour in a small bowl. Cut in cold butter with a fork or pastry cutter until crumbly.
  6. Divide batter evenly among muffin cups, filling about 3/4 full.
  7. Sprinkle crumb topping generously over each muffin.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra boost of flavor, serve these muffins slightly warmed with a drizzle of honey or a smear of butter.

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