Coffee Cake Sourdough Muffins

Coffee cake and muffins are a natural marriage because everyone loves both. It's a level 9 love match possibly rivaling chocolate and hazelnuts (okay prob not but whatever)


 The people I work with are great because they constantly tell me how much they love what I bring in. This could be because they love it or they are hungry, either one is fine with me.  These muffins were a hit even though the batch I made this weekend MAY have been slightly overcooked... *angel emoji*. Solution just heat them up a bit and add some butter and its a religious experience.

Coffee Cake Sourdough Muffins


Streusel Topping:

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/8 teaspoon cinnamon
  • 1/4 cup butter


  • 1 cup sourdough starter (fed, see note)
  • 1/3 cup oil
  • 1 egg
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • Optional: 1/2 teaspoon cinnamon (ground)
  • Optional: 1/4 teaspoon cardamom (ground
  1. Mix the streusel topping first by combining flour, sugar, and cinnamon in a bowl, then rubbing the cold butter in with your fingers until the mixture is crumbly and sticks together if you press it between your fingers. You may use a mixer if you wish.
  2. Set crumbs aside.
  3. To make the muffins, place the sourdough starter in a bowl, add the rest of the ingredients and stir until combined.
  4. Pour the batter into muffin liner ( I recommend buttering the liner a bit so it doesn't stick. Smooth top and sprinkle reserved crumbs evenly over the batter.
  5. Let the muffins rise for about 30 minutes in a warm place.
  6. Bake at 375 F for about 25- 27 minutes
  7. Remove, cool and enjoy.

Recipe inspired by:

Thanks for reading,