These Sourdough Discard Coffee Cake Muffins are a tasty way to use up leftover sourdough starter! They’re fluffy and sweet, with a delightful crumb topping that adds a nice crunch.
Making these muffins is super easy and perfect for breakfast or a snack. I love how they make my kitchen smell amazing while baking. Plus, who doesn’t enjoy a muffin with their coffee? ☕️
Key Ingredients & Substitutions
Sourdough Starter Discard: Using discard is perfect for these muffins! It adds flavor and moisture. If you don’t have sourdough, try 1 cup of yogurt or buttermilk instead for a similar tang.
Granulated Sugar: Regular sugar works great, but brown sugar can give extra moisture and a hint of caramel flavor. Feel free to mix both for a richer taste!
Butter: Unsalted butter is standard, but coconut oil or vegetable oil can be used if you want a dairy-free option. Melted coconut oil adds a nice flavor too.
Cinnamon: A must-have for the crumb topping! If you’re not a fan, you can try nutmeg or cardamom instead for a different spice kick.
How Do You Make Sure Muffins Don’t Dry Out?
The key to moist muffins lies in not overmixing the batter. Once you combine wet and dry ingredients, mix just until combined and leave lumps. This keeps the muffins fluffy!
- Gather your ingredients and preheat the oven so everything is ready to go.
- Don’t skip the crumb topping! It gives texture and adds sweetness.
- Use a toothpick to check for doneness—if it comes out clean or with a few crumbs, they’re done!
Let them cool a bit before digging in. This helps them firm up and makes them easier to handle. Enjoy your lovely muffins with coffee or tea!
How to Make Sourdough Discard Coffee Cake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup (240g) sourdough starter discard (unfed)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk (whole or 2%)
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Crumb Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (40g) all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (56g) unsalted butter, cold and cubed
For the Glaze (optional):
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 18-22 minutes to bake. After baking, let the muffins cool for a few minutes before serving, making the total time around 40 minutes. Quick, easy, and delicious!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking. Having this ready will make everything smooth sailing!
2. Make the Crumb Topping:
In a small bowl, mix the brown sugar, flour, and cinnamon together. Add the cold butter cubes and use a pastry cutter, fork, or your fingers to blend until the texture looks like coarse crumbs. Set this aside; it will create a delicious topping!
3. Mix the Muffin Batter:
In a large bowl, whisk together the sourdough starter discard, melted butter, granulated sugar, egg, vanilla extract, and milk until everything is mixed well.
4. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and make your muffins fluffy!
5. Bring It All Together:
Gradually add the dry ingredients to the wet mixture, folding gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Fill the Muffin Cups:
Spoon the batter evenly into the muffin cups, filling each about three-quarters full. This will allow room for them to rise while baking.
7. Add the Crumb Topping:
Generously sprinkle the crumb topping over each muffin, making sure to cover them well for that crunchy texture.
8. Bake:
Pop the muffin tin into the oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean and the tops are a lovely golden brown.
9. Cool and Remove:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Glaze Them (Optional):
If you want to add a sweet touch, mix the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle this glaze over your cooled muffins.
11. Serve and Enjoy:
Enjoy your moist and fluffy sourdough discard coffee cake muffins, perfect for breakfast or as a delightful snack. They pair wonderfully with coffee or tea!
Happy baking!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter! Just make sure to adjust the liquid in your recipe slightly since active starter contains more moisture.
How Can I Make These Muffins Gluten-Free?
To make gluten-free muffins, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum. This will help maintain the texture of the muffins.
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for longer storage; just make sure to wrap them tightly!
Can I Add Different Mix-ins to the Batter?
Absolutely! Feel free to add in mix-ins like chocolate chips, nuts, or dried fruits for extra flavor and texture. Just fold them into the batter gently before scooping into the muffin cups.
