This Sourdough Coffee Cake Muffins recipe comes together in about 30 minutes and is baked until golden brown, perfect for busy mornings or cozy family evenings! Your family will love the soft, tender muffins that are loaded with that crave-worthy cinnamon sugar goodness. Best of all, you can switch up the flavors with whatever ingredients are hiding in your pantry or fridge. It’s a wonderful way to use up that sourdough discard too!
The Ingredients You’ll Need
- Butter
- 1½ cups of white sugar
- 2 teaspoons of vanilla extract
- 2 Eggs
- 1 cup of milk
- ¾ cup of sourdough discard
- Baking Powder
- 3 cups of all-purpose flour
- 1½ cups of brown sugar
- 4 teaspoons of ground cinnamon
- ⅔ cup of powdered sugar, 1 teaspoon of vanilla extract, and ½-1 tablespoon of milk
Let’s Get Cooking!
Step 1: Preheat Your Oven
Turn your oven to 350°F (175°C). Get ready for that warm, inviting smell that will soon fill your kitchen!
Step 2: Prepare the Muffin Batter
In a large mixing bowl, combine ½ cup of softened butter and 1½ cups of white sugar. Mix them together until it’s fluffy and creamy, about 2-3 minutes. You could totally use a hand mixer for this if you want to save some elbow grease! Then, add in the 2 eggs and 2 teaspoons of vanilla extract, stirring until it’s all blended together.
Step 3: Add the Sourdough
Now, stir in your 1 cup of milk and ¾ cup of sourdough discard. The batter will be a little lumpy, but that’s okay! It’s going to be super moist and flavorful.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together 4 teaspoons of baking powder, 3 cups of all-purpose flour, and 4 teaspoons of ground cinnamon. Once that’s nicely combined, add this mixture to your wet ingredients in small increments, gently mixing until just combined. Don’t overmix, keep it light and fluffy!
Step 5: Cinnamon Sugar Filling
Now for the exciting part! In a separate bowl, combine 1½ cups of brown sugar, 5 tablespoons of flour, and 4 teaspoons of ground cinnamon. This will be your cinnamon sugar filling. Set it aside; we’ll layer this in later.
Step 6: Layer the Muffins
Grease your muffin tin or line it with muffin liners. Spoon a bit of the batter into each muffin cup, just enough to cover the bottom. Next, add a generous sprinkle of your cinnamon sugar filling on top. Top it off with more batter, filling the cup about two-thirds full. Repeat until all the batter is used, be sure to divide the cinnamon sugar mixture evenly among the muffins!
Step 7: Bake
Pop the muffin tin into your preheated oven and bake for about 18-20 minutes, or until a toothpick comes out clean. The tops will be golden brown, and you’ll get that gorgeous aroma wafting through the house!
Step 8: Make the Glaze
While the muffins are cooling, let’s whip up the glaze! In a small bowl, combine ⅔ cup of powdered sugar, 1 teaspoon of vanilla, and enough milk (start with ½ tablespoon) to reach your desired consistency. Drizzle this over the muffins once they’ve cooled slightly.
Step 9: Serve and Enjoy
These Sourdough Coffee Cake Muffins are best served warm and fresh. Grab a big plate, gather the family, and enjoy these incredible treats together!
Why I Love This Recipe
This is my go-to recipe when I need something quick and comforting, especially during the weekend with my family. I’m a real sucker for anything with that cinnamon sugar topping, and the best part is you can easily customize it. Whether I have leftover fruits, nuts, or even chocolate chips, it fits perfectly in these muffins. Honestly, they taste like a hug from my grandma, just a little sweeter!
If you loved this recipe, be sure to check out my delicious Homemade Strawberry Applesauce, my Yogurt Covered Blueberries, or my Peanut Butter Banana Bites!
Why This Recipe Works
Quick & Easy
These muffins come together in under 30 minutes, making breakfast a breeze! That’s why it’s perfect for busy mornings or last-minute gatherings.
Comfort Food
Loaded with tons of flavor, these muffins really are the epitome of comfort food. The combination of sourdough and cinnamon makes for a warm embrace you won’t want to miss!
Customizable
The beauty of this recipe lies in its versatility. You can use whatever ingredients you have on hand, swap in some chocolate chips, or add walnuts or apples to the batter. Use it as a “clean out the fridge” treat!
Make-Ahead Friendly
These muffins are make-ahead friendly! Just store the batter in the fridge overnight and bake it fresh in the morning, or freeze the already baked muffins to reheat whenever the craving strikes.
Serving Suggestions
You can serve these Sourdough Coffee Cake Muffins with your morning coffee or tea for a delightful breakfast or snack. Feel free to add a dollop of fresh whipped cream or a side of yogurt to elevate your experience.
Storage
These muffins will keep fresh in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for about a week.
Reheating Instructions
To reheat, simply pop them in the microwave for about 15-20 seconds, or you can toast them in the oven at 350°F (175°C) for about 5 minutes.
Freezer Friendly
Yes! These muffins freeze beautifully. Just wrap them tightly in plastic wrap and then another layer of aluminum foil. They can stay frozen for up to 3 months! Thaw them at room temperature or microwave straight from the freezer.
In today’s fast-paced world, it can be challenging to carve out time for kitchen adventures, but that’s exactly why recipes like these Sourdough Coffee Cake Muffins are so special. They combine ease, flavor, and the comfort of home-cooked treats that everyone craves.
So, what are you waiting for? Whip up a batch and let me know how they come out, your family will thank you! Happy baking! Follow us on Pinterest for daily meal inspiration!
Sourdough Coffee Cake Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine ½ cup of softened butter and 1½ cups of white sugar. Mix until fluffy and creamy, about 2-3 minutes.
- Add in the 2 eggs and 2 teaspoons of vanilla extract, stirring until fully blended.
- Stir in 1 cup of milk and ¾ cup of sourdough discard until a little lumpy.
- In another bowl, whisk together 4 teaspoons of baking powder, 3 cups of all-purpose flour, and 4 teaspoons of ground cinnamon.
- Add the dry ingredients to the wet mixture in small increments, mixing gently until just combined.
- In a separate bowl, combine 1½ cups of brown sugar, 5 tablespoons of flour, and 4 teaspoons of ground cinnamon for the filling.
- Grease your muffin tin or line with muffin liners. Spoon a bit of batter into each muffin cup to cover the bottom.
- Add a generous sprinkle of cinnamon sugar filling on top, then cover with more batter, filling about two-thirds full. Repeat until all batter is used.
- Bake muffins in the preheated oven for about 18-20 minutes, or until a toothpick comes out clean.
- While muffins are cooling, combine ⅔ cup of powdered sugar, 1 teaspoon of vanilla extract, and enough milk to reach desired glaze consistency.
- Drizzle glaze over slightly cooled muffins.
- Serve warm and enjoy with family or friends!