Sourdough Coffee Cake Muffins
These Sourdough Coffee Cake Muffins combine the tangy flavor of sourdough starter with a cinnamon-sugar streusel topping, making a perfect moist and tender treat for breakfast or snack time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup granulated 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 teaspoon ground cinnamon
- Streusel Topping: 1/4 cup brown sugar, 2 tablespoons all-purpose flour, 1/4 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- Prepare the streusel topping by mixing brown sugar, flour, and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the streusel topping generously over each muffin.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add 1/2 cup chopped nuts or blueberries to the batter before baking.
Find it online: https://grilldrip.com/sourdough-coffee-cake-muffins/