Cinnamon Sourdough Muffins
These Cinnamon Sourdough Muffins transform sourdough discard into tender, warmly spiced muffins with a crackly cinnamon sugar crust and an irresistibly soft crumb. Ready in under 35 minutes, they are the perfect way to start the day. A double dose of cinnamon in both the batter and the topping makes every single bite deeply flavorful.
Equipment
- 12-cup standard muffin tin
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Wire cooling rack
Ingredients
Muffin Batter
- 1.75 cups all-purpose flour spooned and leveled
- 1.5 tsp ground cinnamon for batter
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter melted and slightly cooled
- 0.5 cup granulated sugar
- 0.25 cup brown sugar packed
- 2 large eggs room temperature
- 1 cup sourdough discard unfed, room temperature
- 0.25 cup whole milk room temperature
- 1 tsp vanilla extract
Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners or grease each cup well with butter or nonstick spray.
- In a large mixing bowl, whisk together the flour, 1.5 teaspoons cinnamon, baking powder, baking soda, and salt until evenly combined and no lumps remain.
- In a medium bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the sourdough discard, milk, and vanilla extract until the mixture is uniform.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula just until no dry streaks remain. A few small lumps are fine. Do not overmix or the muffins will turn out tough and dense.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon for the topping. Sprinkle generously over each muffin.
- Bake at 400°F for 5 minutes, then without opening the oven door reduce the temperature to 375°F (190°C) and continue baking for 14 to 16 more minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Use room-temperature eggs, milk, and discard for the smoothest batter. Sourdough discard that has been refrigerated for up to 2 weeks works best. The two-temperature baking method (starting at 400°F then dropping to 375°F) creates tall, domed tops. Store cooled muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze individually wrapped for up to 3 months. Reheat in the microwave for 20 to 30 seconds or in a 300°F oven for 8 minutes.