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Sourdough Discard Coffee Cake Muffins in Just 30 Minutes!

Sourdough Discard Coffee Cake Muffins (30 Minutes)
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Delicious and easy-to-make coffee cake muffins using sourdough discard, perfect for a quick breakfast or snack.

Ingredients

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  • 1 cup sourdough discard
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup brown sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the sourdough discard, sugar, vegetable oil, egg, and vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. If using, fold in the chopped nuts.
  6. Divide the batter evenly among the muffin cups.
  7. In a small bowl, mix the brown sugar and cinnamon for the topping, then sprinkle it over the muffin batter.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool for a few minutes before transferring to a wire rack.

Notes

  • These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • Feel free to add chocolate chips or dried fruit for extra flavor.
  • Adjust the sugar according to your taste preference.

Nutrition

Find it online: https://recipesdays.com/sourdough-discard-coffee-cake-muffins-30-minutes/