Name: Sourdough Coffee Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp cinnamon; 1/4 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup sourdough discard (unfed); 1/3 cup plain yogurt or sour cream; 1/4 cup neutral oil (like canola or vegetable); 1 egg; 1 tsp vanilla extract; 1/4 cup brown sugar; 1 tsp cinnamon; 3 tbsp butter, melted; 1/3 cup all-purpose flour; 1/3 cup brown sugar; 1/2 tsp cinnamon

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Moist, fluffy, and packed with a cinnamon sugar swirl, these Sourdough Coffee Cake Muffins are one of my favorite ways to use up sourdough discard. With a crumbly, buttery streusel topping and a rich flavor from the yogurt and discard, these muffins are ideal for breakfast, brunch, or a cozy afternoon snack. They're a delightful blend of sourdough tang and sweet coffee cake goodness.

Sourdough Coffee Cake Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

¼ cup brown sugar

¼ cup granulated sugar

½ cup sourdough discard (unfed)

⅓ cup plain yogurt or sour cream

¼ cup neutral oil (like canola or vegetable)

1 egg

1 teaspoon vanilla extract

For the Cinnamon Swirl:

¼ cup brown sugar

1 teaspoon cinnamon

For the Streusel Topping:

3 tablespoon butter, melted

⅓ cup all-purpose flour

⅓ cup brown sugar

½ teaspoon cinnamon

Directions

I start by preheating the oven to 375°F (190°C) and lining a muffin tin with paper liners or greasing it well.

In a small bowl, I mix the brown sugar and cinnamon for the cinnamon swirl and set it aside.

For the streusel, I combine melted butter, flour, brown sugar, and cinnamon in another bowl until crumbly. This goes aside too.

In a large mixing bowl, I whisk together the sourdough discard, yogurt (or sour cream), oil, egg, vanilla, and both sugars until smooth.

Then I mix the flour, baking soda, salt, and cinnamon in a separate bowl and gently fold them into the wet ingredients until just combined—being careful not to overmix.

I spoon about 1 tablespoon of batter into each muffin cup, sprinkle a pinch of the cinnamon swirl mixture over it, then add another spoonful of batter and a final pinch of the cinnamon swirl.

I top each muffin generously with the streusel topping.

They bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.

I let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 10 muffins.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories per muffin: 220 kcal

Variations

I sometimes swap the yogurt for sour cream if I want a richer flavor.

For a nutty twist, I like adding a handful of chopped walnuts or pecans to the streusel topping.

To make these muffins dairy-free, I use a plant-based yogurt and dairy-free butter.

If I want a touch of fruit, a few blueberries or chopped apples stirred into the batter work beautifully.

I’ve also made a chocolate chip version by skipping the cinnamon swirl and adding mini chocolate chips instead.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a zip-top bag or airtight container for up to 2 months. When I want to reheat one, I pop it in the microwave for about 20–30 seconds or warm it in a 300°F oven for a few minutes.

FAQs

What is sourdough discard and why is it used in this recipe?

Sourdough discard is the portion of sourdough starter that I remove during feedings. It still has flavor and texture benefits, even though it's not active. It adds a slight tang and keeps these muffins moist without the need for extra leavening.

Can I make this recipe without sourdough discard?

Yes, I can replace the discard with an equal amount of plain yogurt or sour cream, but I lose the tangy sourdough flavor that makes these muffins unique.

Can I double this recipe?

Absolutely. I double the ingredients and bake in two muffin tins. I just make sure not to overmix the batter, even when making a larger batch.

Can I make these muffins gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture changes slightly, but they’re still delicious.

Do these muffins taste sour?

No, they don’t taste sour. The discard adds a mild tang that complements the sweet cinnamon flavor, but it’s not overwhelming or sharp.

Conclusion

These Sourdough Coffee Cake Muffins are the perfect combination of cozy flavors and smart kitchen use. I get to use up my sourdough discard in a way that feels like a treat. They’re simple, satisfying, and ideal for sharing—or keeping all to myself with a cup of coffee. Whether I’m baking for breakfast, brunch, or just because, these muffins always come through.

📖 Recipe:

Sourdough Coffee Cake Muffins

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Author: Cheryl
Total Time: 35 minutes
Yield: 10 muffins
Diet: Vegetarian

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Description

Moist and fluffy sourdough coffee cake muffins with a cinnamon sugar swirl and buttery streusel topping. A cozy and delicious way to use up sourdough discard.

Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
In a small bowl, mix together the brown sugar and cinnamon for the cinnamon swirl and set aside.
In another bowl, combine the melted butter, flour, brown sugar, and cinnamon for the streusel topping until crumbly. Set aside.
In a large mixing bowl, whisk together the sourdough discard, yogurt (or sour cream), oil, egg, vanilla, brown sugar, and granulated sugar until smooth.
In a separate bowl, mix the flour, baking soda, salt, and cinnamon.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Spoon about 1 tablespoon of batter into each muffin cup, sprinkle with a pinch of the cinnamon swirl, add another tablespoon of batter, and top with another pinch of cinnamon swirl.
Generously top each muffin with the streusel mixture.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.