Print

Sourdough Discard Coffee Cake Muffins

Print Recipe

Delightfully moist and tender muffins made with tangy sourdough discard, topped with a cinnamon streusel for a perfect coffee companion.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • Streusel topping:
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, cold and cubed

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the sourdough discard, milk, melted butter, egg, and vanilla extract until well combined.
  3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, granulated sugar, and brown sugar.
  4. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Prepare the streusel topping by combining brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
  6. Divide the batter evenly among muffin cups, filling each about 3/4 full.
  7. Sprinkle the streusel topping generously over each muffin.
  8. Bake for 18-22 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 extra indulgence, drizzle a simple vanilla glaze over the cooled muffins or add chopped nuts to the streusel topping for added crunch.

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