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Sourdough coffee cake muffins with vanilla glaze in bakery style brown paper baking cups in metal muffin tin

Sourdough Coffee Cake Muffins

Hello Honeycomb
These sourdough coffee cake muffins are rich and buttery. Bakery style and brimming with cinnamon sugar, they’re a cozy same day sourdough treat.
5 from 21 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 large muffins
Calories 550 kcal

Ingredients
  

Sourdough Coffee Cake Batter

  • ½ cup butter 1 stick, softened
  • 1½ cup white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup milk
  • ¾ cups sourdough discard or active starter
  • 4 teaspoons baking powder
  • 3 cups all purpose flour

Cinnamon Sugar Filling + Topping

  • 1½ cup brown sugar
  • 5 Tablespoons flour
  • 4 teaspoons ground cinnamon
  • 6 Tablespoons butter melted

Vanilla Glaze

  • ⅔ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½-1 Tablespoon milk

Instructions
 

Cinnamon Sugar Filling + Topping

  • Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside.

Sourdough Coffee Cake Batter

  • Preheat your oven to 350℉ (175℃). Place bakery style muffin liners in muffin tin and set aside. See notes about how important big muffin liners are for this recipe.
  • In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.
  • Add the baking powder and flour and mix until combined. Don't over mix; this will help your muffins be fluffier.
  • Scoop spoonfuls of batter into the bottom of the muffin liners, filling to about halfway of the muffin tin. Add some of the cinnamon sugar mixture to each muffin and add another spoonful of batter on top. Crumble and press the remaining cinnamon sugar mixture onto the top of each muffin. They should be filing the muffin tin cups to the top. As they bake, the muffin liners will keep them in as the muffins rise so the large liners are very important.
  • Bake for 25-30 minutes at 350℉ (175℃) until the tops are golden brown and a toothpick inserted into the middle comes out clean. Be careful to not over-bake or you risk having dry muffins.

Vanilla Glaze

  • While the sourdough coffee cake muffins are cooling, make the glaze by mixing up powdered sugar, vanilla extract, and milk. Start by adding 1/2 Tablespoon milk to the mixture and gradually add more to get your desired consistency for the drizzle. Drizzle over muffins and enjoy!

Notes

  • This recipe makes 12 JUMBO bakery-style muffins. The tulip style paper baking cups are super important for keeping the muffins in the cup as they rise. 
  • If you don't have the tulip style paper baking cups, you can adapt this recipe to make more, smaller muffins. Simply use regular paper baking cups (make sure they won't stick) and make 24 smaller muffins by adding less batter and filling to each muffin cup. Adjust baking time down to 15-20 minutes with smaller muffins. 
  • This is a sourdough coffee CAKE muffin recipe. Emphasis on cake! It's a buttery, more dense cake that is still fluffy without being spongey.