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Sourdough Discard Coffee Cake Muffins

Sourdough Discard Coffee Cake Muffins That Wow Your Mornings

Delight in Sourdough Discard Coffee Cake Muffins, transforming kitchen waste into a flavorful breakfast treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Sourdough Discard Substitute with plain yogurt or buttermilk if needed
  • 1 cup All-Purpose Flour Consider replacing half with whole wheat
  • 1/2 cup Unsalted Butter Try coconut oil or vegan butter for dairy-free
  • 1/2 cup Milk Any type, unsweetened dairy, almond, or oat milk work
  • 1 cup Sugar Adjust with alternatives as needed
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon Adjust based on preference
  • 1 large Egg Substitute with vegan option if desired
  • 1 teaspoon Vanilla Extract Can be omitted for a simpler taste
For the Streusel Topping
  • 1/2 cup Flour All-purpose flour works perfectly
  • 1/4 cup Sugar Brown sugar for rich flavor, white sugar optional
  • 1 teaspoon Cinnamon Increase for a stronger flavor
  • 1/4 cup Butter Substitute with coconut oil for dairy-free

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.
  2. Make the streusel by combining flour, sugar, and cinnamon; cut in cold butter until crumbly.
  3. Whisk together sourdough discard, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  4. In a separate bowl, whisk melted butter, egg, milk, and vanilla extract until smooth.
  5. Pour wet ingredients into the dry ingredients and fold gently until just combined.
  6. Fill muffin cups about two-thirds full with batter and sprinkle streusel on top.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 6mg

Notes

Optional to customize with mix-ins like chocolate or nuts; adjust baking time accordingly if added.

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