Go Back Email Link
–+ servings
A closeup of a sourdough vanilla bean muffin with crumble topping and vanilla bean icing. It is surrounded by other muffins.

Sourdough Discard Vanilla Bean Muffins with Crumble Topping

These soft, bakery-style muffins are bursting with vanilla bean flavor, topped with a buttery crumble, and finished with a sweet vanilla bean icing. A perfect way to use sourdough discard and create a bakery-worthy treat right at home.
5 from 1 vote
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 bakery-style muffins
Author: Jamie

Ingredients

For the Muffins

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup salted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup full-fat Greek yogurt room temperature
  • ½ cup buttermilk room temperature
  • 2 teaspoons vanilla bean paste
  • ½ cup sourdough discard or active starter

For the Crumble Topping

  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon salt

For the Vanilla Bean Icing

  • 1 cup powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla bean paste

Instructions

Prepare the oven & pan

  • Preheat oven to 425°F. Line a muffin pan with liners, filling every other muffin cavity (this gives muffins space to rise).

Mix the dry ingredients

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Mix the wet ingredients

  • In a large bowl, whisk together melted butter, sugar, and eggs until smooth. Add Greek yogurt, buttermilk, vanilla bean paste, and sourdough discard. Stir until combined.

Combine batter

  • Gently fold the dry ingredients into the wet ingredients until just combined (do not overmix). Batter will be thick.

Make the crumble topping

  • In a small bowl, mix together flour, sugar, melted butter, vanilla bean paste, and salt with a fork until crumbly.

Fill muffin cups

  • Divide batter evenly into muffin liners, filling each to the very top. Generously sprinkle crumble topping over each muffin.

Bake

  • Bake at 425°F for 10 minutes. Without opening the oven door, reduce oven temperature to 350°F and continue baking for another 10 minutes, or until a toothpick comes out clean.

Cool & add icing

  • Allow muffins to cool completely. In a small bowl, whisk together powdered sugar, cream, and vanilla bean paste until smooth. Drizzle over cooled muffins.

Notes

  • Makes 10 jumbo bakery-style muffins or 12–14 medium muffins
Storage
  • Room Temperature: Store muffins in an airtight container for up to 2 days.
  • Refrigerator: Keep in a sealed container for up to 5 days. Bring to room temperature before serving.
  • Freezer: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature and add icing after thawing if freezing without glaze.

Nutrition

Serving: 1muffin | Calories: 455kcal | Carbohydrates: 71g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 417mg | Potassium: 85mg | Fiber: 1g | Sugar: 44g | Vitamin A: 542IU | Vitamin C: 0.02mg | Calcium: 89mg | Iron: 2mg
Calories: 455kcal
Tried this recipe?Mention @Bake.With.Jamie