Why Make This Recipe
Cinnamon sourdough muffins combine the delightful tang of sourdough with the warm, comforting flavor of cinnamon. These muffins are not just tasty; they’re also a great way to use leftover sourdough starter. They are perfect for breakfast, snacks, or even a sweet treat during the day. With a soft crumb and a crunchy topping, these muffins are sure to please everyone in your home.
How to Make Cinnamon Sourdough Muffins
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard
- â…“ cup vegetable oil or safflower oil
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup brown sugar (for topping)
- ¼ cup sugar (for topping)
- ½ teaspoon cinnamon (for topping)
Directions
- Preheat your oven to 350 degrees.
- In a small bowl, combine the crumble topping ingredients (sugar, brown sugar, and cinnamon) and set aside.
- In a large mixing bowl, combine the dry ingredients (flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg) and mix well with a large spoon.
- In another bowl, combine the wet ingredients (sourdough starter or discard, oil, egg, and vanilla) and mix with a hand mixer until well combined.
- Line a muffin tin with liners and fill each cup about two-thirds full. Do not overfill. Then, sprinkle the crumble topping on each muffin.
- Bake for 20 to 25 minutes or until a toothpick comes out clean from the middle.
How to Serve Cinnamon Sourdough Muffins
Cinnamon sourdough muffins are best served warm. You can enjoy them plain or with a pat of butter. They also taste great with cream cheese or fruit preserves. Consider serving them with a cup of coffee or tea for a delightful breakfast or snack.
How to Store Cinnamon Sourdough Muffins
You can store these muffins in an airtight container at room temperature for up to three days. If you want them to last longer, place them in the refrigerator for up to a week. For longer storage, freeze the muffins. Wrap each one in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
Tips to Make Cinnamon Sourdough Muffins
- Make sure your sourdough starter is active, even if you are using discard. This will enhance the flavor of the muffins.
- You can add chopped nuts, raisins, or chocolate chips for extra flavor and texture.
- If you prefer a sweeter muffin, increase the sugar in the recipe slightly.
Variation
You can create a chocolate version of these muffins by adding cocoa powder to the batter. Substitute ¼ cup of flour with ¼ cup of cocoa powder. Alternatively, you can use different spices like pumpkin spice for a seasonal twist.
FAQs
Can I use fresh sourdough starter instead of discard?
Yes, fresh sourdough starter works well in this recipe. Just ensure you balance the moisture from the liquid ingredients.
Can I replace all-purpose flour with whole wheat flour?
You can, but the muffins may be denser. For a lighter texture, consider using half all-purpose and half whole wheat flour.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done. If the toothpick has wet batter on it, bake for a few more minutes.
Print
Cinnamon Sourdough Muffins
Delightful cinnamon sourdough muffins that combine the tang of sourdough with warm, comforting cinnamon flavor. Perfect for breakfast or snacks.
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard
- â…“ cup vegetable oil or safflower oil
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup brown sugar (for topping)
- ¼ cup sugar (for topping)
- ½ teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350 degrees.
- Combine the crumble topping ingredients in a small bowl and set aside.
- Mix the dry ingredients in a large mixing bowl and combine well.
- Combine the wet ingredients in another bowl and mix until well combined.
- Line a muffin tin with liners and fill each cup about two-thirds full.
- Sprinkle the crumble topping on each muffin.
- Bake for 20 to 25 minutes or until a toothpick comes out clean from the middle.
Notes
Serve warm, paired with butter, cream cheese, or fruit preserves.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
