There’s something so comforting about the smell of baking, especially when that scent comes from sourdough discard coffee cake muffins wafting through my kitchen on a lazy weekend morning. I still remember the first time I stumbled over this recipe, clutching my cup of coffee, trying to figure out what to do with an embarrassing jar of sourdough discard sitting on my counter. Rather than toss it, I mixed it into a simple batter and—voila!—these sourdough discard coffee cake muffins were born.
It became a family favorite pretty quickly. You see, busy mornings with kids running everywhere don’t always leave time for fancy breakfasts, but these sourdough discard coffee cake muffins are just the right kind of easy. The crumbs still moist and tender—the exact texture I love in a muffin—and a swirl of cinnamon sugar streusel that’s every bit as indulgent as a slice of cake. I even made a rookie mistake once, using overripe sourdough discard that threw off the rise, but tweaking that detail helped me perfect this sourdough discard coffee cake muffins recipe for good.
This recipe isn’t just about using up discard; it’s become part of our weekend ritual. My kids now expect it as their Sunday morning treat, and I love it because it’s simple enough to whip up in under 30 minutes. If you’ve ever wondered what to do with your sourdough discard or how to make moist muffins that carry that unique tang and sweetness, I’m chatting with you exactly about these sourdough discard coffee cake muffins.
I think you’ll love how approachable this recipe is, even if you’re new to sourdough baking or coffee cake muffins. Plus, if you want more ideas, check out this fantastic easy sourdough discard cinnamon streusel muffins recipe from Twelve On Main that inspired some of my twists. And if you’re curious about coffee cake muffins in general, I have an old favorite of mine here on Kiera’s Recipes you might want to peek at.
Ingredients
- 1 cup sourdough discard (active or discard, not overripe)
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup melted butter
- 1 egg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- For the streusel: 1/3 cup brown sugar, 1/4 cup flour, and 2 tablespoons butter with 1 tablespoon cinnamon mixed together
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- Mix the sourdough discard, sugar, melted butter, egg, milk, and vanilla extract in a bowl until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet, stirring gently to combine without overmixing.
- Spoon the batter into the muffin tin filling each about 2/3 full.
- Sprinkle the cinnamon sugar streusel generously over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Remove and allow to cool slightly before serving.
Serving Suggestions
Serve these sourdough discard coffee cake muffins fresh and warm with your favorite cup of coffee or tea. They also pair wonderfully with whipped cream or a drizzle of honey for added sweetness. If you’re in the mood for more coffee cake inspiration, you might enjoy my gooey coffee caramel cake or the perfect pumpkin coffee cake to round out your cozy baking repertoire.
“Sourdough discard coffee cake muffins bring together wholesome sourdough tang and the sweet embrace of cinnamon streusel, making every bite a comforting moment.”
If you haven’t yet experimented with sourdough discard coffee cake recipes, this muffin version is a perfect place to start. You can also check out this sourdough coffee cake recipe from Little Spoon Farm for an alternate take on incorporating sourdough discard into classic coffee cake flavors.
Sourdough Discard Coffee Cake Muffins
These Sourdough Discard Coffee Cake Muffins are moist, tender, and packed with a cinnamon-sugar streusel. Perfect for using up sourdough discard while enjoying a delicious breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough discard (unfed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- For the streusel topping:
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together sourdough discard, granulated sugar, brown sugar, vegetable oil, egg, milk, and vanilla extract until well combined.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined; avoid overmixing.
- To make the streusel topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the streusel topping generously over each muffin.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra indulgence, serve warm with a drizzle of vanilla glaze or a pat of butter. These muffins freeze well—just thaw and warm before serving.