Sourdough Muffins And Coffee Cake
Delicious sourdough muffins with warm cinnamon and optional raisins, paired with a fragrant coffee cake topping, perfect for breakfast or brunch gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine sourdough, flour, baking soda, salt, vegetable oil, sugar, egg, and cinnamon. Mix until well blended.
- Pour batter into muffin tins and spread evenly.
- In a small bowl, mix ground raisins (if using), brown sugar, flour, and cinnamon to make the topping.
- Sprinkle the topping mixture evenly over the muffin batter.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don’t have sourdough on hand, plain yogurt or buttermilk can work as a substitute. Ensure your ingredients are at room temperature for better mixing. You can also experiment with add-ins like nuts or chocolate chips for extra flavor, similar to our American recipes.
Serving Suggestions
Serve these muffins warm with a spread of butter or cream cheese. They pair beautifully with coffee or tea, making them a great choice for breakfast or a snack. For a delightful brunch, consider serving alongside Soft Spicy Hermits or fresh fruit for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply microwave for 20-30 seconds or place in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Muffins And Coffee Cake contains roughly 252 calories, with 4g protein, 38g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser muffins. To maintain moisture, consider adding a bit more liquid or yogurt to the batter.
Is it necessary to use ground raisins?
Ground raisins are optional, but they add a unique sweetness and texture to the muffins. You can also replace them with other dried fruits like chopped apricots or cranberries if desired.
Can I make these muffins without eggs?
Absolutely! You can replace the egg with a flaxseed meal or applesauce to make them egg-free. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, or 1/4 cup of applesauce for each egg.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).