Turn your fed sourdough starter, or discard into a delicious treat with these easy Sourdough Streusel Muffins! Featuring a moist, tangy crumb and a crunchy cinnamon topping, they’re the perfect way to use up your starter. Quick, easy, and freezer-friendly breakfast recipe!
There’s nothing quite like the aroma of freshly baked muffins wafting through your home on a lazy weekend morning. And if you’re a sourdough baker, you know the delightful dilemma of what to do with that leftover discard. Well, get ready to turn that “discard” into a delicious opportunity with these incredible Sourdough Coffee Cake Muffins! These muffins are an absolute game-changer, offering a soft, tender crumb with a delightful hint of tang from the sourdough, all topped with a sweet, crumbly streusel topping.
These aren’t just any muffins; they’re a testament to the magic of sourdough. Even if you’re new to sourdough baking, or simply looking for a new way to utilize your active starter, or discard, this recipe is straightforward and incredibly rewarding. Imagine biting into a warm muffin, the subtle sourness perfectly balancing the sweetness of the streusel and brown sugar. They’re perfect for breakfast, a coffee break, or an afternoon snack.
Why We Love These Sourdough Coffee Cake Muffins
We absolutely adore these muffins for so many reasons–here are a few!
Use Starter: First and foremost, they’re a fantastic way to use up sourdough discard, transforming something that might otherwise go to waste into a truly delicious treat.
Texture: The sourdough doesn’t just add a unique flavor profile; it also contributes to the incredible texture of the muffins, making them incredibly moist and tender.
Comfort: The combination of cinnamon in both the muffin batter and the streusel topping creates a warm, inviting aroma and a comforting taste that’s simply irresistible.
Quick: Plus, they’re quick to whip up, making them perfect for those last-minute baking cravings or a thoughtful gesture for friends and family.
How the Ingredients Work
Let’s take a quick look at how the key ingredients work together to create these amazing muffins:
- Sourdough Starter (fed within 8 hours): This is the star of the show! While we’re using “discard,” meaning it’s not at its peak activity for leavening bread, it still contributes a wonderful tang and moisture to the muffins. The slight acidity also helps activate the baking soda.
- Light Brown Sugar: Adds a lovely molasses flavor and moisture to the muffins, contributing to their tender texture. Granulated sugar can be used as a substitute if preferred.
- Melted Butter: Provides richness and helps create a moist crumb.
- Eggs: Act as a binder, add richness, and contribute to the structure of the muffins.
- Vanilla Extract: Enhances all the other flavors.
- Milk & Sour Cream: Add moisture and tenderness. The acidity in the sour cream also reacts with the baking soda to aid in leavening.
- All-Purpose Flour: The primary structural component of the muffins.
- Baking Powder & Baking Soda: These are the leavening agents that give the muffins their lift and light texture. They work together, especially with the acidic components like sourdough and sour cream.
- Cinnamon: Aromatic and warming, it complements the sourdough flavor beautifully.
Brief Instructions
- Prep: Preheat oven to 375°F (190°C) and line muffin tins.
- Wet Ingredients: Whisk melted butter and sugar. Add eggs and vanilla, then stir in sourdough starter, sour cream, and milk until smooth.
- Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine: Gently fold dry ingredients into wet until just combined (don’t overmix!).
- Fill & Top: Scoop batter into muffin liners. Prepare streusel topping by mixing flour, sugar, cinnamon, and melted butter, then sprinkle over muffins.
- Bake: Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool: Let cool for 10 minutes before enjoying.
FAQs
Can I use unfed sourdough discard? Yes, you can! The “fed within 8 hours” recommendation just means your starter will have a little more activity and a slightly milder tang. Unfed discard will still work beautifully and will likely result in a slightly tangier muffin.
Can I use frozen sourdough discard? Absolutely! Just thaw it completely before using it in the recipe.
My streusel topping isn’t crumbly enough, what should I do? Ensure your butter for the streusel is melted but not hot. If it’s too warm, it can make the topping greasy. You can also add a tiny bit more flour if it seems too wet. Conversely, if it’s too dry, add a touch more melted butter.
Can I add other mix-ins to these muffins? Definitely! Chocolate chips, blueberries, chopped nuts, or even a different spice blend would be delicious additions. Just fold them in gently with the dry ingredients.
How do I know when the muffins are done? The best way is to insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re ready. You can also lightly press the top of a muffin, and if it springs back, they’re done.
Storing Sourdough Muffins
These Sourdough Coffee Cake Muffins are best enjoyed fresh, but they store well too!
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2-3 days.
- Freezer: For longer storage, freeze cooled muffins in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven.
More Coffee Cake Muffins
Sourdough Coffee Cake Muffins
Equipment
- Oven adjusted to center rack position
- 1 12-count muffin tin
- 1 6-count muffin tin
- pastry cutter *or fork
- Measuring cups and spoons
- 2 Medium mixing bowls
- 1 large mixing bowl
- wooden spoon
- Whisk
- batter scoop
Ingredients
- 8 tablespoons butter unsalted, melted, and cooled
- 1 cup light brown sugar *can also use granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup sour cream
- 1 cup sourdough starter *fed within 8 hours
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Streusel Topping
- ¾ cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter melted
Instructions
- Preheat your oven to 375°F (190°C).
- Line 15 muffin tin wells with cupcake liners.
- In a large bowl, whisk the melted butter and sugar.
- Add the eggs and vanilla, whisking until smooth.
- Stir in the active sourdough starter, sour cream, and milk.
- Whisk until the starter is fully broken up and the mixture is creamy.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour the dry ingredients into the wet. Fold gently with a spatula. Stop when you still see a few streaks of flour.
- Scoop the batter into the muffin tin, filling each a little more than ¾ of the way. Batter will be thick.
Streusel Topping
- In a small bowl, mix the topping ingredients with a fork or pastry cutter.
- Sprinkle the topping onto each muffin top.
- Bake at 375°F for 18–22 minutes. Check at 18 minutes: Press the top of a muffin lightly; if it springs back and a toothpick comes out clean, they are done.
- Allow muffins to cool for 10 minutes before enjoying.
These are fluffy tender scrumptious muffins! I didn’t read how many it makes so I made 12 and they were bakery style size. You really hit that coffee cake vibe with this recipe. I’m going to add some crushed pecans to my next batch.
Thank you, so much! Appreciate your kindness and so glad you enjoyed them! Pecans do sound good!