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Sourdough Coffee Cake Muffins

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These Sourdough Coffee Cake Muffins blend the tangy depth of sourdough starter with a sweet cinnamon streusel, creating a moist and flavorful breakfast treat perfect for any time of day.

Ingredients

Scale
  • 1 cup sourdough starter (active, unfed)
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • For the streusel topping:
    • 1/4 cup brown sugar
    • 2 tablespoons all-purpose flour
    • 2 tablespoons unsalted butter, cold and cubed
    • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the sourdough starter, milk, melted butter, egg, sugar, and vanilla extract until smooth.
  3. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
  5. To make the streusel topping, combine brown sugar, flour, cinnamon, and cold butter in a small bowl. Use your fingers or a pastry cutter to blend until crumbly.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Sprinkle the streusel topping generously over each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra indulgent touch, serve warm with a smear of softened butter or a drizzle of vanilla glaze.

Find it online: https://justflowe.com/sourdough-coffee-cake-muffins/