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Sourdough Discard Coffee Cake Muffins

Freshly baked sourdough discard coffee cake muffins on a clean counter
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These Sourdough Discard Coffee Cake Muffins are moist, tender, and swirled with cinnamon sugar, making them a perfect breakfast treat or snack that reduces waste by using sourdough discard.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup cinnamon sugar swirl (1/4 cup granulated sugar + 1 tbsp ground cinnamon)
  • Optional: 1/2 cup chopped nuts or raisins

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the sourdough discard, milk, vegetable oil, egg, and vanilla extract until smooth.
  3. In another bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet, mixing gently until just combined. Do not overmix.
  5. Fill each muffin cup halfway with batter. Sprinkle a teaspoon of cinnamon sugar swirl over the batter, then top with more batter until about 3/4 full.
  6. Sprinkle remaining cinnamon sugar on top of each muffin. Add nuts or raisins if desired.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra crunch, sprinkle chopped nuts on top before baking or drizzle with a simple glaze made from powdered sugar and milk once cooled.

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