Cinnamon Sugar Sourdough Muffins
Ingredients
- 113 grams unsalted butter
melted and cooled, about 1/2 cup
- 150 grams sourdough discard
about 2/3 cup
- 200 grams granulated sugar
about 1 cup
- 2 large eggs
about 100 grams
- 5 grams vanilla extract
about 1 teaspoon
- 160 grams milk
about 2/3 cup
- 280 grams all purpose flour
about 2 cups, see recipe notes for whole wheat
- 20 grams cornstarch
about 2 Tablespoons
- 10 grams baking powder
about 2 teaspoons
- 7 grams salt
about 1 teaspoon
- 8 grams ground cinnamon
about 1 Tablespoon
- 1 gram nutmeg
about 1/2 teaspoon
- 55 grams unsalted butter
melted, reserved in a small bowl, about 4 Tablespoons
- 65 grams granulated sugar
about 1/3 cup
- 8 grams ground cinnamon
about 1 Tablespoon
Directions
- 1
Preheat your oven to 350ºF and prepare a 12 cup muffin tin with liners or spray with non-stick cooking spray.
- 2
Melt butter in the microwave until just melted. Let cool if needed (butter should be warm room temperature). Add the sourdough discard and whisk to combine. Pour in the sugar and eggs. Whisk again until completely combined. Add the milk and vanilla and whisk until incorporated and smooth.
- 3
To a separate bowl whisk together the dry ingredients. Whisk the flour, cornstarch, baking powder, cinnamon, nutmeg and salt together.
- 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just mixed - it's okay if your batter has a few small streaks of flour. The key to a tender muffin is not over-mixing.
- 5
Scoop muffin batter into the wells of the muffin tin, filling the tins about 3/4 of the way full. This recipe makes about 12-14 muffins.
- 6
Bake for 20-22 minutes until muffins are baked all the way through. The tops of the muffins should not jiggle and if you insert a toothpick to the middle of the muffin it will come out clean.
- 7
While the muffins cool prepare the topping: Melt butter in a bowl. Mix together sugar and cinnamon in a separate bowl. Dip the top of each muffin into the butter and then dip into the cinnamon sugar mixture. Continue this process until every muffin in coated in cinnamon/sugar. Enjoy warm!
Cinnamon Sugar Sourdough Muffins
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About this Recipe
Craving a sweet, comforting treat that makes the most of your sourdough discard? These Cinnamon Sugar Sourdough Muffins are your answer, delivering bakery-style goodness right in your kitchen with familiar, warm flavors.
What sets these muffins apart is the ingenious use of sourdough discard, which contributes a subtle tang and incredible tenderness without a prominent "sourdough" flavor. Paired with a generous, buttery cinnamon sugar topping, each bite offers a delightful texture contrast and warm spice that will leave you wanting just one more.
Prepare for a truly satisfying muffin experience. You'll bite into a wonderfully moist and tender crumb, kissed with the classic flavors of cinnamon and a hint of nutmeg. The star, though, is the golden-brown topping: a crunchy, sweet crust generously coated with melted butter and cinnamon sugar. This ensures that irresistible textural crunch and sweet spice in every mouthful. These sweet sourdough muffins are designed to be a simple, rewarding baking project that brings joy to any occasion.
While perfect as is, you can easily adapt these muffins. The recipe notes suggest using whole wheat flour for a heartier texture, which offers a delicious variation. For added interest, consider stirring in a handful of mini chocolate chips or finely chopped pecans into the batter before baking.
These delightful Cinnamon Sugar Sourdough Muffins are ideal for a cozy breakfast, a midday snack with coffee, or as a welcome addition to any brunch spread. Serve them warm for the best experience, allowing the buttery topping to shine.