Moist, Fluffy Sourdough Coffee Cake Muffins☕:
A moist, fluffy, and flavorful muffin!
I just tried this recipe for the first time and it’s AWESOME!
a) Because it’s actually delicious!
b) no mixer is required!
c) You can use a scale for the whole thing, so no dirty measuring cups!🎉
Sourdough COFFEE cAKE mUFFINS
Servings: 12 muffins
CRUMBLE TOPPING:
1/4 c (56 g) oil
½ cup (110 g) light brown sugar
½-3/4 cup (60-90g) all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon (1 g) salt
1 cup (120 g) chopped pecans (optional)
CINNAMON SUGAR FILLING:
⅓ cup (73 g) light brown sugar (or demerara)
1/3 c (40 g) flour
2 teaspoons cinnamon
SOURDOUGH COFFEE CAKE BATTER:
1/2 c (113 g) Oil
½ cup (110 g) light brown sugar
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons (10 g) vanilla
½ cup (125 g) sourdough discard
3/4 cup (200 g) pareve milk
1/2 teaspoon (2 g) fine sea salt
1 tbsp baking powder
2 cups (240 g) all-purpose flour
Instructions:
CRUMBLE TOPPING:
Stir the oil, light brown sugar, and cinnamon until smooth. Add the flour and pecans and stir again until the mixture comes together into a big clumpy mass. Set it aside.
Cinnamon Filling:
Stir together sugar, flour and cinnamon (you can do it in a ziploc bag so you don’t get another bowl dirty)
SOURDOUGH COFFEE CAKE BATTER:
Preheat your oven to 350°F (180°C). Line 12 cupcake liners/cups
In a large mixing bowl, use a whisk to mix the oil and sugars until smooth.
Add the eggs, and beat until combined,
Add vanilla extract, sourdough starter, pareve milk, salt, and baking powder to the bowl and stir with a spoon or spatula until combined.
Add the flour and mix until the ingredients are fully incorporated.
Pour some batter into each muffin cup, sprinkle cinnamon sugar on top, and top with more batter, until the muffin cup is 3/4 full.
Break up the crumble topping with your fingers and sprinkle evenly over the top of the muffins.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean!
