I still remember the day I first made Sourdough Discard Coffee Cake Muffins. It was a lazy Sunday morning, and I was staring at leftover sourdough discard in my fridge, wondering how to use it without tossing it out. I wanted something that felt indulgent but still kind to my body—a way to treat myself without the usual guilt that comes with pastries. So, I experimented, blending that tangy discard with cozy spices and a crumb topping that tasted like a warm hug. Boom—Sourdough Discard Coffee Cake Muffins were born.
What struck me most was how these muffins fit effortlessly into my everyday rhythm. They weren’t about rigid rules or complicated grams of this and that. Instead, they brought balance, turning what I used to see as food waste into nourishing, feel-good bites that my whole family loved at breakfast or brunch. That day, I realized nourishing food could be simple and delicious without stress.
Since then, these Sourdough Discard Coffee Cake Muffins have become a steady favorite—perfect for weekend baking, quick weekday breakfasts, or surprising guests with something homemade and wholesome. If you’re looking for an easy, comforting recipe that turns sourdough discard into pure joy, this one’s for you. Let’s dive in together so you can join me in discovering how fun, nourishing, and adaptable homemade sourdough muffins can be. Ready?
Ingredients
- 1 cup sourdough discard (unfed)
- 1/2 cup sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For the crumb topping: 1/4 cup brown sugar, 1/4 cup flour, 2 tbsp cold butter, 1/2 tsp cinnamon
Instructions
Prepare the batter
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, blending well after each addition, then mix in the vanilla extract and sourdough discard until the mixture is smooth.
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet, folding gently to combine without overmixing. The batter will be slightly thick but spreadable.
Make the crumb topping
For the crumb topping, combine the brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Assemble and bake
Fill each muffin cup about two-thirds full with batter, then sprinkle the crumb topping generously over each one. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.
Serving Suggestions
These muffins are best enjoyed fresh and warm with a cup of coffee or tea. They also pair beautifully with creamy spreads or a dollop of Greek yogurt for a wholesome boost. Think of them as an adaptable treat perfect for slow weekend mornings or grabbing on the go.
Explore More Recipes
If you love turns on sourdough baking, check out these mom-friendly favorites: homemade sourdough English muffins that add a rustic touch to your breakfast, or the indulgent French butter cake for a tender crumb delight.
For more creative uses of sourdough discard, visit this easy cinnamon streusel muffin recipe full of sweet spice, and try the sourdough coffee cake from Little Spoon Farm for another cozy spin. Looking for a fruity burst? The sourdough blueberry muffins are a fresh, natural pick that kids and adults both adore.
Sourdough Discard Coffee Cake Muffins
Delight in moist and tender sourdough discard coffee cake muffins, featuring a cinnamon streusel topping that’s perfect for breakfast or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- Streusel Topping:
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together sourdough discard, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined—do not overmix.
- Prepare the streusel by combining brown sugar, cinnamon, and flour in a small bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Sprinkle the streusel topping generously over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted into 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 an extra burst of flavor, add 1/2 cup of chopped nuts or blueberries to the muffin batter before baking.