Quick & Easy Sourdough Discard Coffee Cake Muffins
Imagine biting into a soft, moist muffin topped with a cinnamon-brown sugar crumble that melts in your mouth. These sourdough discard coffee cake muffins combine a tender crumb with a sweet, spiced topping for a satisfying treat.
Why You’ll Love This Recipe
- The sourdough discard adds a subtle tanginess, balancing the sweetness perfectly.
- A cinnamon-sugar topping creates a delightful crunch and warm spice flavor.
- Quick and easy to prepare, these muffins are ready in under 30 minutes.
Ingredients You’ll Need
- 1 cup sourdough discard
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup chopped nuts (optional)
How to Make These Muffins
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. This ensures your muffins release easily and bake evenly.
In a large mixing bowl, combine the sourdough discard, granulated sugar, softened butter, egg, and vanilla extract. Mix until the batter is smooth and well combined.
In a separate bowl, whisk together the baking soda, baking powder, salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
For the topping, mix ground cinnamon, brown sugar, and chopped nuts (if using) in a small bowl. Spoon half of the batter into the prepared muffin tin and sprinkle half of the topping over the batter.
Add the remaining batter on top of the cinnamon layer, followed by the rest of the topping. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Storing Your Muffins
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 2 months.
To reheat, microwave a muffin for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-7 minutes.
Common Questions
Can I use fed sourdough starter instead of discard?
Yes, fed sourdough starter works well and adds a slightly stronger tang to the muffins.
What nuts work best for the topping?
Chopped pecans or walnuts complement the cinnamon flavor beautifully, but any nuts can be used.
Tips for Perfect Muffins
- Do not overmix the batter to keep the muffins tender and fluffy.
- For even baking, fill each muffin cup about two-thirds full.
- Customize the topping by adding a pinch of nutmeg or swapping nuts for dried fruits.