Sourdough Coffee Cake Muffins
Delight in these moist and tender sourdough coffee cake muffins, featuring a cinnamon streusel topping that adds a perfect sweet crunch. Ideal for breakfast or an afternoon treat.
- 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)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- For the streusel topping:
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cubed
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the sourdough starter, melted butter, milk, egg, and vanilla extract until well combined.
- In a separate bowl, combine flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Prepare the streusel topping by mixing brown sugar, ground cinnamon, and flour in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Divide the batter evenly among the 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 before transferring them to a wire rack to cool completely.
Notes
For an extra moist muffin, try adding 1/2 cup of sour cream or yogurt to the batter. These muffins pair wonderfully with a hot cup of coffee or tea.