These Sourdough Discard Coffee Cake Muffins are soft, sweet, and a tasty way to use leftover sourdough starter. They are topped with a yummy crumbly streusel that makes them extra special.
Who wouldn’t love a warm muffin with coffee in the morning? I sneak these into my breakfast routine and feel a little fancy! Pair them with your favorite drink, and it’s a treat!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! Using unfed sourdough discard gives these muffins a lovely tang. If you don’t have any, you can replace it with plain yogurt or applesauce for moisture, though the tanginess will be less.
All-Purpose Flour: Regular flour works perfectly here. If you’re gluten-free, consider using a gluten-free all-purpose blend. It should maintain the same texture, but be careful to check for an appropriate rising agent.
Buttermilk: Buttermilk adds a wonderful richness. You can easily make your own by mixing milk with a tablespoon of vinegar or lemon juice, letting it stand for a few minutes. I love using whole milk for a creamier texture.
Sugar: Granulated sugar sweetens the muffins, but you can swap some or all of it with coconut sugar or a sugar substitute if you prefer. Keep in mind it may change the texture or flavor slightly.
Cinnamon: This spice really brings warmth and flavor to the muffins. If you want a twist, try using nutmeg or cardamom in combination with cinnamon for added depth.
How Do I Make the Perfect Streusel Topping?
The streusel topping adds a delightful crunch. Getting it right can elevate your muffins! Here’s how to do it:
- Start with cold butter! This helps create that crumbly texture. Cut it into small cubes.
- Mix together flour, brown sugar, and cinnamon in a bowl.
- Add the cold butter and use a pastry cutter or your fingers to combine until you see pea-sized chunks.
- Don’t overwork the mixture, as you want to keep that crumbly texture for topping your muffins.
Setting the streusel aside while you prepare the batter ensures it’s ready to go when you fill your muffin cups. A generous sprinkle on top adds irresistible sweetness and crunch!
How to Make Sourdough Discard Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon (for the batter)
- 1/2 cup buttermilk
- 1/4 cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar (light or dark)
- 1 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cubed
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Plus, you’ll want to let them cool for a few minutes before serving. All in all, you can enjoy these delicious muffins in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). You can line a muffin tin with paper liners or grease it well to prevent sticking. Getting the oven ready first helps save time later!
2. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Take your cold cubed butter and use a pastry cutter, two forks, or even your fingers to cut it into the dry ingredients. Keep mixing until the mixture looks crumbly with little pea-sized chunks. Set this aside for later use.
3. Make the Muffin Batter:
In a large mixing bowl, whisk together the sourdough discard, flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the buttermilk, oil, egg, and vanilla extract until everything is well combined. Now, gently pour your wet mixture into the dry ingredients. Stir until just combined—it’s okay if it’s a little lumpy; you don’t want to overmix!
4. Fill the Muffin Cups:
Using a spoon, fill each muffin cup about 2/3 full with the batter. Then, it’s time for the star of the show! Sprinkle a generous amount of the streusel topping over each muffin to give them a delicious crunch.
5. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. Your kitchen should smell amazing by now!
6. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This helps keep them nice and fluffy!
7. Serve and Enjoy:
These muffins are best enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a delightful treat anytime during the day. Enjoy every delicious bite!
Can I Use Different Types of Flour?
Yes, you can! All-purpose flour works best, but you can substitute it with a gluten-free flour blend if desired. Just ensure that the blend contains a binding agent for the best texture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them by wrapping each muffin tightly in plastic wrap and placing them in a freezer bag. They can be frozen for up to 3 months!
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute buttermilk with a dairy-free alternative, like almond milk mixed with a tablespoon of vinegar or lemon juice. You can also use vegetable oil instead of butter to keep it dairy-free as well.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, you can replace it with plain Greek yogurt or applesauce for moisture. Just be aware that the unique sour flavor will be slightly different, but it will still result in delicious muffins!
