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.

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

For the Cinnamon Swirl:

1/4 cup brown sugar

1 tsp cinnamon

For the Streusel Topping:

3 tbsp butter, melted

1/3 cup all-purpose flour

1/3 cup brown sugar

1/2 tsp cinnamon

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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.

Notes

You can substitute yogurt with sour cream for a richer flavor.

Add chopped walnuts or pecans to the streusel for a nutty twist.

Use plant-based yogurt and dairy-free butter for a dairy-free version.

Blueberries or chopped apples can be added for a fruity variation.

For a chocolate version, skip the cinnamon swirl and add mini chocolate chips.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 140mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg