A moist, fluffy, and flavorful muffin!
Sourdough Coffee Cake Muffins
Servings: 12 muffins
Crumble Topping:
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1/4 c (56 g) oil
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½ cup (110 g) light brown sugar
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½-3/4 cup (60-90g) all-purpose flour
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2 teaspoons ground cinnamon
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1/4 teaspoon (1 g) salt
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1 cup (120 g) chopped pecans (optional)
CINNAMON SUGAR FILLING:
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⅓ cup (73 g) light brown sugar (or demerara)
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1/3 c (40 g) flour
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2 teaspoons cinnamon
SOURDOUGH COFFEE CAKE BATTER:
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1/2 c (113 g) Oil
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½ cup (110 g) light brown sugar
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½ cup (100 g) granulated sugar
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2 large eggs
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2 teaspoons (10 g) vanilla
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½ cup (125 g) sourdough discard
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3/4 cup (200 g) pareve milk
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1/2 teaspoon (2 g) fine sea salt
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1 tbsp baking powder
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2 cups (240 g) all-purpose flour
Instructions:
CRUMBLE TOPPING:
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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:
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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:
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Preheat your oven to 350°F (180°C). Line 12 cupcake liners/cups
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In a large mixing bowl, use a whisk to mix the oil and sugars until smooth.
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Add the eggs, and beat until combined,
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Add vanilla extract, sourdough starter, pareve milk, salt, and baking powder to the bowl and stir with a spoon or spatula until combined.
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Add the flour and mix until the ingredients are fully incorporated.
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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.
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Break up the crumble topping with your fingers and sprinkle evenly over the top of the muffins.
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Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean!