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Sourdough Discard Coffee Cake Muffins

Use your sourdough discard to make moist, flavorful coffee cake muffins with a cinnamon-sugar streusel topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Muffin Base
  • 1 cup sourdough discard unfed
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Streusel Topping
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 2 tbsp cold butter cut into small cubes

Equipment

  • Muffin Tin
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a bowl, whisk together sourdough discard, milk, oil, egg, and sugar until smooth.
  3. In another bowl, combine flour, baking powder, baking soda, and salt.
  4. Gently fold the dry ingredients into the wet until just combined. Do not overmix.
  5. In a small bowl, mix together brown sugar, flour, cinnamon, and butter until crumbly to make streusel.
  6. Divide batter evenly among muffin cups and sprinkle streusel on top.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Notes

Use any leftover sourdough discard to avoid waste. You can add nuts or berries to the batter for extra flavor.