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Sourdough Coffee Cake Muffins

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Delicious gluten-free muffins combining the tangy richness of sourdough with a delightful cinnamon swirl.

Ingredients

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  • ½ cup butter (1 stick, softened)
  • 1½ cups white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup milk
  • ¾ cup sourdough discard or active starter
  • 4 teaspoons baking powder
  • 3 cups all-purpose gluten-free flour
  • 1½ cups brown sugar
  • 5 tablespoons gluten-free flour (for filling)
  • 4 teaspoons ground cinnamon
  • 6 tablespoons butter (melted) (for filling)
  • ⅔ cup powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • ½-1 tablespoon milk (for glaze)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
  2. Whisk together the butter and white sugar until light and fluffy.
  3. Add in the vanilla extract and mix again.
  4. Beat in the eggs, one at a time.
  5. Pour in the milk and sourdough discard, mixing until well combined.
  6. In a separate bowl, mix together baking powder and all-purpose flour.
  7. Gradually add the dry mix to the wet mixture, stirring until just incorporated.
  8. In another bowl, combine brown sugar, flour, and cinnamon for the filling.
  9. Fold half of the muffin batter into the prepared muffin tin.
  10. Sprinkle half of the filling over the batter.
  11. Top with the remaining muffin batter, then sprinkle the rest of the filling on top.
  12. Bake for 18-22 minutes or until a toothpick comes out clean.
  13. Allow to cool in the muffin tin for 5 minutes before transferring to a wire rack.
  14. For the glaze, mix powdered sugar, vanilla extract, and milk; drizzle over cooled muffins.

Notes

Ensure all ingredients are certified gluten-free. Avoid cross-contamination when cooking gluten-free.

Nutrition

Find it online: https://www.glutenfreez.com/sourdough-coffee-cake-muffins/