Bakery Sourdough Brown Butter Pumpkin Muffins with Streusel

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These bakery sourdough brown butter pumpkin muffins with streusel are full of autumn and fall flavors; the brown butter, pumpkin, cinnamon in the base and streusel, oats, maple syrup and the pure vanilla.

sourdough pumpkin muffins on board

A jumbo bakery style sourdough muffin with a soft, moist and tender texture. These bakery sourdough brown butter pumpkin muffins with streusel are full of autumn/fall flavors; the brown butter, pumpkin, cinnamon (in the base and streusel), oats, maple syrup and pure vanilla. And the best part? They can be long fermented for all the benefits of a fermented muffin.

Cozy fall bakes are one of my very favorite things to make and when the crisp fall air came to the farm and I was recipe testing these muffins, it was the perfect mix of fall and cozy. So, once you get your hands on some pumpkin puree this fall and the temperatures start to drop be sure to grab a cup of hot coffee and one of these Bakery Sourdough Brown Butter Pumpkin Muffins with Streusel. So good I can’t wait to share this new recipe with you!

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sourdough muffins being baked at the farm with view outside

Bakery Sourdough Brown Butter Pumpkin Muffins with Streusel Ingredients:

Muffin Ingredient List

  • Butter (browned and cooled)- you will need to brown your butter for this recipe. I will touch on how to do this below. Brown butter brings such a great base flavor for these muffins.
  • Granulated Sugar: For sweetness.
  • Large Eggs: You will want these to be at room temperature. Room temperature ingredients make them combine easier!
  • Sour Cream: Another ingredient to give you a soft muffin.
  • Vanilla Extract or Vanilla Paste: Both will work well and both add to the fall flavors.
  • Sourdough Starter: You can use sourdough discard or active sourdough starter to this recipe. It just depends on which you would like to use!
  • Whole Milk: This gets incorporated at the end of the process after the dry ingredients.
  • Pumpkin Puree: Added for obvious reasons. For pumpkin flavor and for a lovely muffin texture that adds extra moisture.
  • All Purpose Flour: I like using quality flour like King Arthur flour.
  • Baking Powder: To help these muffins have a nice rise and bakery style muffin top.
  • Cinnamon: For that signature pumpkin fall flavor.
  • Sea Salt: To help balance the flavors.

Streusel Topping Ingredient List

  • Cold Butter: You want the butter to be cold to make the best streusel.
  • All Purpose Flour: You want enough flour so that the butter doesn’t just spread.
  • Quick Oats: I love the addition of oats to this streusel. It adds so much to the hearty fall flavors.
  • Brown Sugar: This brings sweetness and flavor to the streusel.
  • Maple Syrup: It adds just the smallest amount of lovely sweetness to the muffin top.
  • Cinnamon: Fall is all over in the muffin so cinnamon is a must on top too!
side view of jumbo sourdough pumpkin muffin

How to Make Brown Butter for the Pumpkin Sourdough Muffins:

  1. In a light-colored pan (frying pan or saucepan) place butter that has been cut into roughly half tablespoon pieces. Then, on medium heat bring the butter to a simmer and cook through the frothy stage. After it has stopped frothing as much it will begin to darken.
  2. DO NOT leave the pan at this point because it will brown very quickly. You want to remove it from the heat and to a heat proof bowl as soon as you see some of the fat solids on the bottom of the pan turning brown.
  3. NOTE: Leaving it in the pan after it has browned will cause the butter to brown excessively burning your brown butter.

Frequently Asked Questions:

Can I use active sourdough starter instead of sourdough discard?

Yes! This recipe is written to be used with both an active sourdough starter or sourdough discard.

It is written for jumbo muffins. Can I make regular sized muffins with the same recipe?

Yes! Simply divide the batter between 12 regular sized muffin tins and check for doneness at 18 minutes.

Why are my muffins sticking to the muffin liners?

Though it is super hard to resist trying when they are still warm they will come more cleanly out of the liner if you wait for a time for them to cool.

muffin stack and cut open muffin

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Bakery Sourdough Brown Butter Pumpkin Muffins with Streusel

Muffin Ingredients:

  • ½ cup (120g) butter, browned and cooled to a soft texture
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60g) sourdough starter, active or discard
  • ¼ cup (90g) sour cream
  • 1 cup (245g) pure pumpkin puree (NOT pumpkin pie filling)
  • 1 tsp (3g) pure vanilla extract or vanilla bean paste
  • 2 cups (290g) all-purpose flour
  • 2 tsp (6g) baking powder
  • 2 tsp (4g) cinnamon
  • ½ tsp (3g) sea salt
  • ¼ cup (60g) whole milk

Streusel Topping Ingredients:

  • ¼ cup (60g) butter, cold and cubed
  • 1/3 cup (50g) all-purpose flour
  • 1/3 cup (30g) quick oats
  • 2 T (26g) brown sugar
  • 1 T (20g) maple syrup
  • 1 tsp (2g) cinnamon

Directions for the Muffins:

  • Preheat the oven to 400 degrees (skip this step if doing long fermentation) and line a jumbo muffin tin with jumbo muffin liners or spray/grease well. Set aside.
  • In a large mixing bowl, using a wooden spoon or Danish dough hook, cream the cooled brown butter and the granulated sugar for about 2 minutes.
  • Then, add the eggs one at a time mixing well after each addition.
  • Next, add the sour cream and sourdough and mix well.
  • Add the vanilla extract/paste and pumpkin at this point and stir until well combined.
  • When the wet ingredients are well combined, measure out the dry ingredients; flour, baking powder, cinnamon and sea salt in a separate small bowl and add those on top of the wet.
  • Just barely mix the dry ingredients into the wet and then add the whole milk. Finish mixing until it is just combined. Do NOT overmix or your muffins will be tough.
  • At this point you will either let the muffins ferment for 5 hours on the counter or 2-4 hours on the counter and the rest of the time overnight in the fridge. You can also just skip the long ferment and bake the muffins immediately.
  • NOTE: I love doing the long ferment on these muffins. If I do it this way I usually make the streusel up at the same time as the muffin batter. This is so that I can easily get the muffins in the oven when the fermentation is done. Simply put the streusel covered in the fridge until the muffin batter is ready.

Making the Streusel:

  • In a small bowl combine the flour, quick oats, brown sugar, cinnamon and maple syrup. Then take the cold butter and cut into small pieces.
  • Add the butter to the streusel’s dry ingredients and combine with a pastry blender, fork or by hand until the streusel resembles small crumbs. (If not baking the muffins right away place the bowl with streusel covered in the fridge until ready to bake the muffins.)
  • The next morning (or later that same day), preheat the oven to 400 degrees and finish the rest of the recipe.

Scooping, Topping with Streusel and Baking the Muffins

  • Next, scoop the dough evenly between the 6 jumbo muffin liners that have been placed in the jumbo muffin tin.
  • Add the streusel to the top of the muffins and place in the preheated oven for 5 minutes. After the 5 minutes lower the temperature of the oven to 350 degrees and finish the muffins for another 20-23 minutes. Bake until set and slightly golden brown.
  • Remove to a wire rack to cool and enjoy with butter and a cup of coffee!
  • Store any leftovers in a container with the lid slightly off.

Notes

  • You can use a stand mixer for this recipe just take extra care not to overmix the muffins once you add the dry ingredients.
  • You can make these muffins as regular muffins too but be sure to check the muffins at 18 minutes to see if they are done at that point.

Makes 6 jumbo muffins.

side view of sourdough pumpkin muffin
side view of jumbo sourdough pumpkin muffin

Bakery Sourdough Brown Butter Pumpkin Muffins with Streusel

These bakery sourdough brown butter pumpkin muffins with streusel are full of autumn and fall flavors; the brown butter, pumpkin, cinnamon in the base and streusel, oats, maple syrup and the pure vanilla.
By: Mariah Nienhuis
Serving Size: 6 jumbo muffins
Print Recipe Pin Recipe

Ingredients
  

Muffin Ingredients:

  • ½ cup (120g) butter, browned and cooled to a soft texture
  • 1 cup (200g) granulated sugar
  • 2 large eggs room temperature
  • ¼ cup (60g) sourdough starter, active or discard
  • ¼ cup (90g) sour cream
  • 1 cup (245g) pure pumpkin puree (NOT pumpkin pie filling)
  • 1 tsp (3g) pure vanilla extract or vanilla bean paste
  • 2 cups (290g) all-purpose flour
  • 2 tsp (6g) baking powder
  • 2 tsp (4g) cinnamon
  • ½ tsp (3g) sea salt
  • ¼ cup (60g) whole milk

Streusel Topping Ingredients:

  • ¼ cup (60g) butter, cold and cubed
  • 1/3 cup (50g) all-purpose flour
  • 1/3 cup (30g) quick oats
  • 2 T (26g) brown sugar
  • 1 T (20g) maple syrup
  • 1 tsp (2g) cinnamon

Instructions
 

Directions for the Muffins:

  • Preheat the oven to 400 degrees (skip this step if doing long fermentation) and line a jumbo muffin tin with jumbo muffin liners or spray/grease well. Set aside.
  • In a large mixing bowl, using a wooden spoon or Danish dough hook, cream the cooled brown butter and the granulated sugar for about 2 minutes.
  • Then, add the eggs one at a time mixing well after each addition.
  • Next, add the sour cream and sourdough and mix well.
  • Add the vanilla extract/paste and pumpkin at this point and stir until well combined.
  • When the wet ingredients are well combined, measure out the dry ingredients; flour, baking powder, cinnamon and sea salt in a separate small bowl and add those on top of the wet.
    wet and dry ingredients for jumbo muffins
  • Just barely mix the dry ingredients into the wet and then add the whole milk. Finish mixing until it is just combined. Do NOT overmix or your muffins will be tough.
  • At this point you will either let the muffins ferment for 5 hours on the counter or 2-4 hours on the counter and the rest of the time overnight in the fridge. You can also just skip the long ferment and bake the muffins immediately.
  • NOTE: I love doing the long ferment on these muffins. If I do it this way I usually make the streusel up at the same time as the muffin batter. This is so that I can easily get the muffins in the oven when the fermentation is done. Simply put the streusel covered in the fridge until the muffin batter is ready.

Making the Streusel:

  • In a small bowl combine the flour, quick oats, brown sugar, cinnamon and maple syrup. Then take the cold butter and cut into small pieces.
  • Add the butter to the streusel’s dry ingredients and combine with a pastry blender, fork or by hand until the streusel resembles small crumbs. (If not baking the muffins right away place the bowl with streusel covered in the fridge until ready to bake the muffins.)
  • The next morning (or later that same day), preheat the oven to 400 degrees and finish the rest of the recipe.

Scooping, Topping with Streusel and Baking the Muffins

  • Next, scoop the dough evenly between the 6 jumbo muffin liners that have been placed in the jumbo muffin tin.
    ready to scoop sourdough pumpkin muffins
  • Add the streusel to the top of the muffins and place in the preheated oven for 5 minutes. After the 5 minutes lower the temperature of the oven to 350 degrees and finish the muffins for another 20-23 minutes. Bake until set and slightly golden brown.
  • Remove to a wire rack to cool and enjoy with butter and a cup of coffee!
    fresh from the oven still in the jumbo muffin tin
  • Store any leftovers in a container with the lid slightly off.
    half a muffin with butter

Notes

You can use a stand mixer for this recipe just take extra care not to overmix the muffins once you add the dry ingredients.
You can make these muffins as regular sized muffins too. Divide the batter between a 12 regular muffin tin. Be sure to check the muffins at 18 minutes to see if they are done at that point.

I hope you love these jumbo full of fall flavor muffins with a buttery streusel! They are perfect for a slow, crisp morning with a hot cup of coffee. Who knew that a combination of flavors like pumpkin, cinnamon, maple syrup, brown butter, oats and pure vanilla would blend so beautifully to make the ultimate jumbo pumpkin muffin with sourdough. You could even add a little glaze over this flavorful muffin if you really wanted to elevate these pumpkin muffins! Yum!

Happy Baking,

Let the word of my mouth, and the meditation of my heart, be acceptable in thy sight, O LORD, my strength, and my redeemer.

Psalm 19:14

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