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–+ servings

Sourdough Coffee Cake Muffins

Deliciously moist sourdough muffins with a crumbly topping, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup sourdough starter active and bubbly
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup milk or buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter melted
  • 1 teaspoon cinnamon

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, whisk together the sourdough starter, milk, vegetable oil, egg, and vanilla extract until well combined.
  3. In another bowl, mix the flour, sugar, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Make the Streusel Topping
  1. In a separate bowl, combine the flour, brown sugar, cinnamon, and melted butter. Mix until crumbly.
Bake the Muffins
  1. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
  2. Sprinkle the streusel topping generously over each muffin.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gFiber: 1gSugar: 10g

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

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