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–+ servings

Sourdough Coffee Cake Muffins

Cozy and nostalgic, these sourdough coffee cake muffins are perfect for warm mornings and sweet moments with loved ones.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough starter Preferably fed, but slightly past its prime is okay.
  • 1/2 cup sugar Caster sugar works well, but normal granulated is fine.
  • 1/4 cup unsalted butter, melted Or use a combination of butter and coconut oil.
  • 2 large eggs Fresher eggs yield better results.
  • 1 teaspoon vanilla extract Use high-quality vanilla extract for best flavor.
Dry Ingredients
  • 1 1/2 cups all-purpose flour You can use half whole wheat for a rustic feel.
  • 1 teaspoon baking powder Prevents the muffins from collapsing.
  • 1/2 teaspoon baking soda Adds lightness to the muffins.
  • 1/2 teaspoon salt Sea salt recommended for better flavor.
  • 1 teaspoon ground cinnamon A generous sprinkle adds warmth.
  • 1/2 cup chopped nuts Optional; walnuts add texture.
Topping
  • 1/2 cup brown sugar Perfect for a sweet streusel topping.
  • 2 tablespoons melted butter More butter, more joy!
  • 1/2 teaspoon ground cinnamon For topping symmetry.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it generously.
  2. In a large bowl, whisk together the sourdough starter, sugar, melted butter, eggs, and vanilla extract until blended. Be careful not to overmix.
  3. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
Mixing
  1. Gently fold the dry ingredients into the wet mixture until just combined. You may add chopped nuts at this stage.
  2. In a small bowl, mix together the brown sugar, melted butter, and cinnamon until crumbles form.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  2. Sprinkle the crumbly brown sugar topping generously over each muffin.
  3. Place the muffin tin in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  4. Remove from the oven and let them cool for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 180mgFiber: 1gSugar: 10g

Notes

Serve warm with butter or cream cheese, or enjoy straight from the tin. Perfect for cozy mornings!
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