Hey y'all! If you love the cozy hug of coffee cake and the tangy charm of sourdough, these Sourdough Coffee Cake Muffins are your new go-to. They're fluffy, warmly spiced, and crowned with a buttery cinnamon crumb that melts in your mouth—perfect for breakfast, brunch, bake sales, or a sweet afternoon pick-me-up. Let's get cooking!
Yield: 12 standard muffins | Prep Time: 20 minutes | Bake Time: 19 minutes | Total Time: 39 minutes | Oven: 375°F (190°C)
Why You'll Love These Sourdough Coffee Cake Muffins
- That signature tang from sourdough starter makes the muffins extra tender and flavorful.
- Buttery cinnamon streusel adds a craggy, crunchy topping worthy of any bakery case.
- Simple, one-bowl batter with pantry staples—no mixer required.
- Perfect for using up sourdough discard without wasting a drop.
- Freezer-friendly and great for make-ahead breakfasts or brunch spreads.
Sourdough Coffee Cake Muffins Ingredients
For the cinnamon crumb topping
- ¾ cup (90 g) all-purpose flour
- ½ cup (100 g) packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon fine sea salt
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
For the muffin batter
- 1 cup (240 g) ripe sourdough starter discard, 100% hydration
- ½ cup (120 ml) whole milk, room temperature (or buttermilk for extra tang)
- 2 large eggs, room temperature
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Optional cinnamon swirl
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Optional vanilla glaze
- ¾ cup (90 g) powdered sugar
- 1–2 tablespoons (15–30 ml) milk
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
How to Make Sourdough Coffee Cake Muffins
Step 1: Prep the pan and oven
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with baking spray.
Step 2: Make the cinnamon crumb
In a bowl, whisk flour, brown sugar, cinnamon, and salt. Drizzle in melted butter and mix with a fork until clumps form. Pop the bowl into the fridge for 10 minutes to firm up the crumbs.
Step 3: Mix the wet ingredients
In a large bowl, whisk the sourdough discard, milk, eggs, melted butter, and vanilla until smooth. Make sure the butter is not hot or it can scramble the eggs.
Step 4: Combine the dry ingredients
In a separate bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 5: Make the batter
Add the dry mixture to the wet and fold gently with a spatula just until no dry streaks remain. The batter should be thick and spoonable—avoid overmixing for a tender crumb.
Step 6: Fill, swirl, and top
Stir the optional swirl sugar and cinnamon together. Fill each liner about ⅔ full with batter. If using the swirl, sprinkle a little over each, add a touch more batter, and lightly swirl with a toothpick. Generously top each muffin with the chilled cinnamon crumb, pressing very lightly so it adheres.
Step 7: Bake
Bake for 19 minutes, until the tops are golden and set. Ovens vary—start checking at 18 minutes and bake up to 22 minutes if needed. A toothpick should come out clean, or the internal temperature should reach about 205°F (96°C).
Step 8: Cool and glaze
Cool in the pan for 5 minutes, then transfer to a wire rack. Whisk glaze ingredients until smooth and drizzle over warm (not hot) muffins. Devour while slightly warm for peak coziness.
Notes & Baker's Tips
- Hydration matters: This recipe assumes a 100% hydration starter; if yours is thicker, add 1–2 teaspoons extra milk to loosen the batter.
- Rest the batter: A 10-minute rest before baking lets flour hydrate and yields taller, softer muffins.
- Crumb know-how: Chill the streusel so it bakes into chunky, crunchy nuggets rather than melting; learn more about streusel science at Serious Eats: Streusel Basics.
Variations: Twist Your Sourdough Muffins
- Blueberry Lemon: Fold 1 cup (150 g) fresh blueberries into the batter and add 1 tablespoon lemon zest; glaze with lemon juice instead of milk.
- Apple Pecan: Stir in 1 cup (120 g) finely diced peeled apple and ½ cup (55 g) chopped pecans; add a pinch of allspice to the batter.
- Pumpkin Spice: Replace ½ cup (120 g) of the sourdough discard with ½ cup canned pumpkin, and add 1 teaspoon pumpkin pie spice; bake 1–2 minutes longer as needed.
Required Equipment
- 12-cup muffin tin and paper liners
- Mixing bowls (1 large, 2 medium)
- Whisk and rubber spatula
- Fork for crumb topping
- Kitchen scale (recommended) and measuring cups/spoons
- Cookie scoop or large spoon for portioning
- Wire cooling rack
Storage for Sourdough Coffee Cake Muffins
- Room Temperature: Store cooled muffins in an airtight container for up to 2 days. To maintain the crumb’s crunch, lay a paper towel on the bottom and top of the container.
- Refrigerator: Up to 5 days; rewarm 8–10 minutes at 300°F (150°C) to refresh.
- Freezer: Wrap individually and freeze up to 3 months. Thaw at room temp, then crisp 8–10 minutes at 325°F (165°C).
For general safe storage guidance, see the USDA’s tips on leftovers and refrigeration: Food Storage Charts.
Serving & Pairings
- Serve warm with salted butter or a drizzle of honey.
- Pair with hot coffee, chai, or a latte; for a lighter touch, try unsweetened black tea.
- Round out breakfast with Greek yogurt and a fresh berry fruit salad.
- For brunch, add crispy bacon or a veggie frittata for balance.
Pro Tips for Sourdough Coffee Cake Muffins
- Use discard that’s been recently fed or stored no more than a week for the best mellow tang; here’s a great primer on discard from King Arthur Baking: Using Sourdough Discard.
- Domed tops: Start with room-temperature ingredients and rest the batter 10 minutes before scooping so the leaveners have time to work.
- Even portions: A level #16–20 scoop helps divide batter cleanly, preventing overbaked small muffins or underbaked large ones.
FAQ About Sourdough Coffee Cake Muffins
Can I use active starter instead of discard? Yes—use the same amount. Active starter may produce slightly taller muffins with a gentler tang.
Can I make these dairy-free or gluten-free? Dairy-free: use a neutral oil instead of butter and a non-dairy milk. Gluten-free: swap in a 1:1 gluten-free baking flour blend; batter may need 1–2 teaspoons extra milk.
Why did my crumb sink? The crumb was too fine or the batter was overmixed. Chill the streusel, keep the batter thick, and fill liners only ⅔ full before adding crumb so it stays on top.
Bonus technique deep-dive: For more on muffin mixing methods and preventing tunneling, see King Arthur Baking’s muffin guide: Muffin Techniques.