I remember the first time I made these Sourdough Coffee Cake Muffins, it was a chilly weekend morning when I was craving something cozy to serve up with fresh coffee. My kitchen was filled with the warm, comforting aroma of cinnamon and sweet crumb topping that instantly reminded me of simpler times. These muffins quickly became a family favorite, showing up at breakfasts and afternoon snacks whenever we wanted a little homemade comfort without a fuss. They’re just the kind of reliable, delicious treat that fits right into everyday cooking—using familiar ingredients and giving results that bring smiles.
What makes these Sourdough Coffee Cake Muffins truly stand out is how they use sourdough starter to add a subtle tang and tender texture that you don’t get from regular muffins. It’s a simple twist that turns a familiar coffee cake flavor into something with a little extra depth. I love that this recipe doesn’t require a lot of special trips to the store—most of the ingredients are pantry staples, which is always a win in my book.
If you’ve ever been looking for an easy sourdough muffins recipe that offers a coffee crumb muffin taste with minimal fuss, this one is just what you need. Even better, it’s flexible enough to customize with your favorite spices or nuts, making it a dependable go-to when you want that classic crumb topping sourdough muffin experience. Fellow home cooks, I warmly invite you to give these Sourdough Coffee Cake Muffins a spot in your baking rotation—you’ll find they deliver that comforting, crowd-pleasing flavor again and again.
What You’ll Need:
For these Sourdough Coffee Cake Muffins, the ingredient list is straightforward, with everything easy to find and simple to prepare. Here’s what you’ll want on hand:
- 1 cup active sourdough starter (100% hydration) – no worries if you don’t have a starter on hand; I’ve swapped in buttermilk with good results too in a pinch.
- 1/2 cup sugar – regular granulated sugar works great, or try light brown sugar for a bit more moisture and caramel notes.
- 1/4 cup vegetable oil – I usually use neutral oil, but melted butter also adds lovely richness if you prefer.
- 2 large eggs – room temperature eggs help the batter come together smoothly.
- 1 teaspoon vanilla extract – you’ll find this in the baking aisle; vanilla boosts that homey coffee cake flavor.
- 1 1/2 cups all-purpose flour – feels good to stick with a classic here, but swapping part for whole wheat adds nuttiness without sacrificing tenderness.
- 1 1/2 teaspoons baking powder – helps these muffins rise beautifully.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon – the star spice for these coffee crumb muffins with sourdough.
For the crumb topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter, diced
- 1 teaspoon ground cinnamon
This crumb topping sourdough muffin addition is what really makes the difference—it’s easy to mix together and adds a perfect sweet crunch.
This Sourdough Coffee Cake Muffins recipe keeps costs reasonable because it calls for ingredients you likely already have—or can get without searching specialty aisles. I often keep extra sourdough starter in the fridge, making it quick to pull together these muffins anytime. If you happen to have leftover crumb topping, it stores well in an airtight container for a few days, perfect for sprinkling over oatmeal or yogurt.
Here’s the one little change I make to my Sourdough Coffee Cake Muffins that makes all the difference: I add a bit more cinnamon into the crumb topping to amp up that cozy flavor. Don’t be shy about adjusting it to your liking.
Let’s Make It Together:
Making these Sourdough Coffee Cake Muffins is a straightforward process that fits nicely into a busy weekend morning—or even a relaxed weeknight when you want something sweet without stress. From start to finish, this recipe takes about 40 minutes, including baking time.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups well. This prevents sticking and makes cleanup easier.
- Prepare the crumb topping first. In a small bowl, combine brown sugar, flour, and cinnamon. Add cold, diced butter and use your fingers or a pastry cutter to blend everything until it’s crumbly and sandy. Set this aside while you work on the batter.
- In a large mixing bowl, whisk together the active sourdough starter, sugar, vegetable oil, eggs, and vanilla extract. Mixing these wet ingredients until smooth ensures a uniform base.
- In another bowl, sift or whisk flour, baking powder, baking soda, salt, and ground cinnamon. This helps spread the leavening agents evenly so your muffins rise without trouble.
- Gradually add the dry ingredients to the wet, stirring gently just until combined. Be careful not to overmix—this is where you might be tempted to rush your Sourdough Coffee Cake Muffins, but taking your time pays off in tender crumb.
- Spoon the batter evenly into the muffin cups, filling them about 3/4 full.
- Generously sprinkle the crumb topping over each muffin. This adds that signature coffee crumb muffin with sourdough texture and flavor everyone loves.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye starting at 20 minutes; ovens vary.
Your kitchen will smell amazing when your Sourdough Coffee Cake Muffins are ready. The cinnamon and brown sugar aroma is a small reward before the big taste test.
While your muffins bake, you can get your coffee or tea ready, set the table, or even prepare a simple side like fresh fruit.
Don’t worry if your Sourdough Coffee Cake Muffins look a little uneven on top—that’s part of their rustic charm. If you want a tested shortcut, you can mix crumb topping right on a sheet of wax paper for easy cleanup.
After baking, cool the muffins in the pan for about 5 minutes before transferring them to a wire rack. This stops them from steaming and keeps the crumb topping crisp.
If you love this, your family might also enjoy a buttery twist with my Butternut Squash Apple Coffee Cake or the spice-packed Carrot Cake Muffins, great for switching things up but keeping that cozy feel.
How to Serve & Enjoy:
I usually serve these Sourdough Coffee Cake Muffins warm, straight from the oven or after a quick reheat. They go perfectly with a mug of your favorite coffee or chai tea—just like the name promises.
For sides, fresh berries or a simple yogurt cup complement the sweetness without overwhelming the palate. When hosting brunch, pairing these muffins with scrambled eggs or an easy frittata turns a simple breakfast into a special meal.
Presentation is simple here. A rustic serving plate with the crumb topping well visible gives a homely feel. If you want to dress it up, a dusting of powdered sugar adds a bit of charm without much fuss.
Got leftovers? No worries. These muffins keep well in an airtight container at room temperature for a couple of days, and I’ve even frozen them wrapped tightly. To jazz up the next day, I slice and toast these sourdough starter coffee cake muffins, spreading a little butter that melts into the crumb.
Seasonally, I’ve tried adding chopped nuts like walnuts in fall or fresh blueberries in summer, giving each batch a twist while keeping that comforting crumb topping sourdough muffin vibe.
Friends and family consistently say the crumb topping is the best part. There’s something magical about that crunchy-sweet layer atop the tender muffin that keeps this recipe a crowd-pleaser.
Your Questions Answered:
Can I make these Sourdough Coffee Cake Muffins ahead of time? Absolutely. You can prepare the batter the night before and bake fresh in the morning. Just keep the batter covered in the fridge. Leftover baked muffins store well and freeze beautifully too.
What’s a good substitute for vegetable oil in this recipe? I’ve swapped melted butter successfully, which adds richness. For a dairy-free option, light olive oil or avocado oil works fine without changing the flavor.
Can I use a sourdough discard instead of an active starter for these muffins? Yes, many readers have tested this with sourdough discard, though the rise may be slightly less. Adding a pinch more baking powder helps keep these crumb topping sourdough muffins fluffy. For some tricks, I enjoyed the easy sourdough discard cinnamon streusel muffins over at Easy Sourdough Discard Cinnamon Streusel Muffins – Twelve On ….
How do I adjust this recipe for more or fewer muffins? The recipe scales well. For smaller batches, halve it. For larger, just multiply ingredients. Keep the baking time close but check early to avoid overbaking.
Can I add fruit to this sourdough baking with coffee cake flavor recipe? Definitely. Try fresh blueberries, chopped apples, or diced peaches stirred gently into the batter before scooping into tins. Just don’t skip the crumb topping!
Is this recipe gluten-free? Not as written. To experiment with gluten-free flours, I recommend using a trusted blend and adding a bit more baking powder for lift. I haven’t done extensive tests but some readers shared good results on the Hello Honeycomb blog.
What’s the best way to store crumbs if I make extra crumb topping sourdough muffins? Store the crumb mix in an airtight container in the fridge for up to a week. Use it as a quick topping for oatmeal or to add crunch to your morning yogurt.
If you want more ideas for coffee-flavored treats with a twist, check out this lively community post about sourdough discard coffee cake muffins with oat milk and peaches on Facebook: Sourdough discard coffee cake muffins recipe.
Final Thoughts:
This Sourdough Coffee Cake Muffins recipe has definitely earned a special spot in my baking collection. It’s dependable, flexible, and offers comforting flavors that make everyone smile. The balance of tender sourdough muffin with that crunchy crumb topping is one reason I come back to it time and again.
My Best Sourdough Coffee Cake Muffins Tips:
- Use active sourdough starter or good-quality discard with a pinch extra baking powder for best rise.
- Don’t skimp on the crumb topping cinnamon—it really brings out the coffee cake flavor.
- Mix batter just until combined to keep muffins tender.
Over the years, I’ve tested added walnuts, fresh blueberries, and even swapped sugar types. The version with cinnamon and brown sugar crumb topping is the most requested by family, but the blueberry variation is a close second for summer mornings.
I encourage you to make this your own—try adding your favorite mix-ins or adjust the sweetness to taste. I hope you love how these sourdough starter coffee cake muffins fill your kitchen with warmth and keep getting better every time you bake them.
You can trust these Sourdough Coffee Cake Muffins to be your reliable, delicious treat for everyday baking. I’d love to hear how you personalize them in your kitchen!
For other crowd-pleasing, comforting bakes, check out my recipes for Red Velvet Cream Cheese Bundt Cake and the buttery sweet Butternut Squash Apple Coffee Cake. Happy baking, friend!
Sourdough Coffee Cake Muffins
Delightfully moist sourdough coffee cake muffins with a cinnamon streusel topping, perfect for breakfast or a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough starter (active)
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- For the streusel topping:
– 1/2 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/4 cup all-purpose flour
– 3 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a medium bowl, mix the sourdough starter, sugar, melted butter, egg, buttermilk, and vanilla extract until well combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Prepare the streusel topping by combining brown sugar, cinnamon, and flour in a small bowl. Cut in cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of streusel topping on each muffin.
- Bake for 20 to 25 minutes, or until a toothpick inserted in 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 flavor, serve warm with a drizzle of honey or a smear of cream cheese. These muffins also freeze well for up to 2 months.