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Sourdough Coffee Cake Muffins

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Delightfully moist and tender, these Sourdough Coffee Cake Muffins combine a tangy sourdough starter with a sweet cinnamon streusel topping for the perfect morning treat or afternoon snack.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans (optional)
  • For the streusel: 1/3 cup brown sugar, 1/3 cup flour, 1 tsp ground cinnamon, 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, combine the sourdough starter, melted butter, milk, eggs, sugar, brown sugar, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Stir in the chopped pecans if using.
  5. In a small bowl, prepare the streusel by mixing the brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
  6. Divide the batter evenly among the muffin cups and sprinkle the streusel topping generously over each muffin.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra indulgent treat, serve warm with a pat of butter or a drizzle of honey. You can also substitute pecans with walnuts or omit nuts for a nut-free version.

Find it online: https://foodsforyoursoul.com/sourdough-coffee-cake-muffins/