If you’ve got some sourdough discard sitting in the fridge, trust me—you’re about to turn it into pure magic. These Sourdough Discard Coffee Cake Muffins are soft, tender, and perfectly sweet, with a buttery cinnamon crumb topping that crunches just right. Imagine that first bite, warm from the oven, with a cup of coffee in hand… absolute bliss. This one’s a game-changer for breakfast, brunch, or any cozy snack moment.
Why You’ll Love This Recipe
- Waste Not, Taste Best: Put your sourdough discard to good use while creating irresistible muffins.
- Tender & Flavorful: Soft, cake-like muffins with a lightly tangy depth from the sourdough.
- Cinnamon Crumb Heaven: That crumb topping adds the perfect sweet crunch every single time.
- Quick & Simple: Ready in just 35 minutes, including prep and bake time.
Ingredients
Before you dive in, here’s what you’ll need and a few tips for the best muffins:
- Sourdough discard: Adds tangy flavor and keeps muffins super moist.
- All-purpose flour: The structure base for light, fluffy muffins.
- Granulated sugar: Sweetens the batter evenly.
- Brown sugar: Adds a touch of caramel-like richness.
- Milk: Keeps the muffins soft and tender.
- Melted butter: Adds flavor and helps the crumb stay moist.
- Egg: Provides structure and helps bind everything together.
- Vanilla extract: Enhances the flavor with a warm, sweet aroma.
- Baking powder & baking soda: Give your muffins the perfect rise.
- Salt: Balances sweetness and enhances flavors.
- Ground cinnamon: Adds cozy, spiced warmth to both batter and topping.
For the crumb topping:
- Flour: Forms the base of the crunchy topping.
- Brown sugar: Sweetens and caramelizes as it bakes.
- Cinnamon: Adds that classic coffee cake warmth.
- Cold butter: Creates a crumbly, melt-in-your-mouth texture.
Ingredients with measurements are right under the article in the recipe card.
How to Make the Sourdough Discard Coffee Cake Muffins
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2: Make the Crumb Topping
In a medium bowl, mix flour, brown sugar, and cinnamon. Add cold cubed butter and rub it in with your fingers until it looks crumbly and buttery. Set aside—this is going to give your muffins that irresistible crunch.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together sourdough discard, milk, melted butter, egg, vanilla extract, granulated sugar, and brown sugar until smooth and glossy.
Step 4: Combine Dry Ingredients
In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix—tender muffins are the goal here.
Step 5: Fill Muffin Cups
Spoon the batter into the lined muffin cups, filling each about two-thirds full.
Step 6: Add the Crumb Topping
Generously sprinkle your prepared crumb topping over each muffin. Don’t be shy—it’s the best part!
Step 7: Bake
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
Step 8: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm with coffee or tea and savor every bite.
Sourdough Discard Coffee Cake Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together sourdough discard, milk, oil, egg, and sugar until smooth.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet until just combined. Do not overmix.
- In a small bowl, mix together brown sugar, flour, cinnamon, and butter until crumbly to make streusel.
- Divide batter evenly among muffin cups and sprinkle streusel on top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
Pro Tips for Making the Recipe
- Don’t Overmix: Overmixing can make muffins dense. Stir gently until just combined.
- Room Temp Ingredients: Makes mixing smoother and ensures even baking.
- Extra Crumb Love: Double the crumb topping if you’re a serious cinnamon fan.
- Check Your Oven: All ovens bake differently—start checking at 18 minutes.
How to Serve
- Perfect Pairing: Serve with a hot cup of coffee, tea, or even a latte.
- Add a Twist: Top with a drizzle of glaze or a sprinkle of powdered sugar for extra indulgence.
- Breakfast or Snack: These muffins are perfect for a cozy morning, brunch spread, or a sweet afternoon pick-me-up.
Make Ahead and Storage
Storing Leftovers
Keep muffins in an airtight container at room temperature for up to 3 days.
Freezing
Wrap muffins individually or store in a freezer-safe container for up to 2 months. Thaw overnight at room temperature or warm in the microwave.
Reheating
Pop a muffin in the microwave for 15-20 seconds or warm in the oven at 350°F for a few minutes to get that fresh-baked feel again.
FAQs
1. Can I use regular sourdough starter instead of discard?
Yes! Just make sure it’s unfed and not too liquidy—discard is ideal for moisture balance.
2. Can I make these muffins gluten-free?
Absolutely. Swap all-purpose flour for a gluten-free blend that measures 1:1, and your muffins will still be tender and delicious.
3. Can I add mix-ins like chocolate chips or nuts?
Definitely! Chocolate chips, blueberries, or chopped nuts are all welcome additions. Fold them in gently after combining the wet and dry ingredients.
4. How do I get the crumb topping extra crunchy?
Use cold butter and rub it in with your fingers until it’s crumbly. You can also sprinkle a little extra sugar on top before baking for added crunch.
These Sourdough Discard Coffee Cake Muffins are soft, tender, and perfectly spiced with that buttery crumb topping. Trust me, you’re going to love having these warm, cozy bites on your breakfast table—or straight from the oven as an afternoon treat. Don’t wait—bake a batch and fill your kitchen with the irresistible aroma of cinnamon and buttery goodness!