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Sourdough Coffee Cake Muffins

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Delightfully moist sourdough coffee cake muffins with a cinnamon streusel topping, perfect for breakfast or a cozy snack.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
  2. In a medium bowl, mix the sourdough starter, sugar, melted butter, egg, buttermilk, and vanilla extract until well combined.
  3. In a separate large bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
  5. 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.
  6. Fill each muffin cup about two-thirds full with the batter. Sprinkle a generous amount of streusel topping on each muffin.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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.

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