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For the Muffin Batter
- ½ cup butter (1 stick, softened) Make sure butter is softened for easier mixing.
- 1½ cup white sugar Can substitute with brown sugar for more flavor.
- 2 teaspoons vanilla extract Use pure vanilla extract for better flavor.
2 pieces eggs - 1 cup milk Can use non-dairy milk for a vegan version.
- ¾ cup sourdough discard or active starter Active starter is preferred for best results.
- 4
teaspoons baking powder - 3 cups all-purpose flour
For the Cinnamon Sugar Filling
- 1½ cup brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted) Mix with dry 兰桂坊社区 until crumbly.
For the Vanilla Glaze
- ⅔ cup powdered sugar
1 teaspoon vanilla extract - ½-1 tablespoon milk Add more for a thinner glaze.
Method
Cinnamon Sugar Filling + Topping
- In a medium bowl, mix together 1½ cups brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon. Pour in 6 tablespoons of melted butter and mix until crumbly.
Sourdough Coffee Cake Batter
- In a large bowl, cream together the softened butter and 1½ cups white sugar until light and fluffy.
- Beat in the eggs one by one, then stir in the vanilla extract.
- Add the milk and sourdough discard, mixing well.
- In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture, stirring until just combined.
Layering
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Fill each muffin cup halfway with the batter. Spoon a layer of the cinnamon sugar filling over the batter, then add more batter to fill each cup about ¾ full.
- Top with another spoonful of the cinnamon sugar filling.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Vanilla Glaze
- For the glaze, mix together ⅔ cup powdered sugar, 1 teaspoon vanilla extract, and ½-1 tablespoon milk until smooth. Drizzle over cooled muffins.
兰桂坊社区
Serving: 1gаⅴ天堂中文在线网: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber:
Notes
Best served warm with coffee or tea. Can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
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