Description
Fluffy and flavorful sourdough coffee cake muffins, perfect for breakfast or brunch, featuring a cinnamon sugar filling and a luscious glaze.
Ingredients
- ½ cup butter (1 stick, softened)
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup milk
- ¾ cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1½ cup brown sugar
- 5 tablespoons flour (for cinnamon sugar filling)
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted for topping)
- â…” cup powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- ½-1 tablespoon milk (to adjust glaze consistency)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
- Combine the sourdough discard or active starter into the wet mixture and blend until well incorporated.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.
- In a separate small bowl, mix the brown sugar, flour, and ground cinnamon for the filling.
- Spoon half of the muffin batter into the prepared muffin cups, followed by a sprinkle of the cinnamon sugar mixture on top. Finish by adding another spoonful of muffin batter and smoothing it out.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and additional vanilla extract until smooth. Drizzle over cooled muffins for added flavor.
Notes
Use fresh ingredients for the best results and experiment with different mix-ins like nuts or chocolate chips.