These Sourdough Discard Coffee Cake Muffins are moist and full of flavor! They use sourdough discard, which gives them a unique tang and helps reduce waste.
I love how easy it is to whip up a batch. Just mix, scoop, and bake! Perfect for breakfast or a snack—just be ready to share, because they disappear fast! 😄
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines with sourdough discard, which adds a unique tang. If you don’t have any, you can replace it with plain yogurt or buttermilk for a similar moisture level, but you’ll miss that sourdough flavor.
Flour: All-purpose flour is the star here, but you can swap half for whole wheat flour if you want a nuttier taste and extra fiber. Just remember, this might make your muffins a bit denser.
Butter: Unsalted butter gives rich flavor. If you’re looking for a dairy-free option, coconut oil or a vegan butter alternative works great!
Milk: You can use any milk—dairy, almond, or oat milk—all work well. Just make sure it’s unsweetened if you want to keep the flavors balanced.
How Do I Make a Perfect Streusel Topping?
The streusel topping adds a delightful crunch to these muffins. Here’s a simple way to get it just right:
- Use cold butter to achieve that crumbly texture. Using a pastry cutter or fork, mix until you get small, uneven crumbs.
- Be generous with the streusel on each muffin; it’s where the flavor lives!
- If you want to add a twist, toss in some chopped nuts or chocolate chips into the streusel for extra flavor and texture.
Trust me, this topping makes your muffins shine! A little care here makes a big difference in the final product.
Sourdough Discard Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup milk (whole or 2%)
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
Making these muffins takes about 15 minutes of prep time and around 20-25 minutes of baking. Including cooling time, you can enjoy delicious muffins in about an hour.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well—this will help you lift the muffins out easily once they’re baked.
2. Make the Streusel Topping:
In a small bowl, combine the flour, sugar, and cinnamon for the streusel topping. Cut in the cold butter with a pastry blender or fork until the mixture looks like coarse crumbs. Set this aside, as it will add a lovely crunchy top to your muffins.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, salt, and cinnamon. This blends all those dry ingredients nicely!
4. Combine Wet Ingredients:
In another bowl, whisk together the melted butter, egg, milk, and vanilla extract until well combined. This mixture will add moisture and flavor.
5. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and gently stir until everything is just combined. Be careful not to overmix; the batter should be a little lumpy, which keeps your muffins nice and fluffy!
6. Fill the Muffin Cups:
Scoop the batter evenly into the prepared muffin cups, filling them about 2/3 full. This allows room for them to rise without overflowing.
7. Add the Streusel Topping:
Generously sprinkle the prepared streusel topping over each muffin. Don’t be shy! This is what makes them delicious and extra special.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of one muffin—it should come out clean or with just a few crumbs.
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your muffins warm, or store them for later snacking!
These Sourdough Discard Coffee Cake Muffins are perfect for breakfast or a delightful afternoon snack. Enjoy the scrumptious combination of flavors and the joy of using sourdough discard!
Can I Use Different Types of Milk?
Absolutely! While whole or 2% milk works best, you can substitute with almond milk, oat milk, or any other non-dairy milk. Just ensure it’s unsweetened to keep the flavor balanced.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them in a freezer-safe bag for up to 2 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Muffins Gluten-Free?
Yes! You can use a 1-to-1 gluten-free flour mix as a substitute for all-purpose flour. Keep an eye on the texture, as gluten-free flours can behave differently, but they should still turn out delicious!
Can I Make These Ahead of Time?
Definitely! You can prepare the batter the night before and store it in the fridge. Just give it a good stir before scooping it into the muffin cups and baking them in the morning for fresh muffins!
