Description
These Cinnamon Sourdough Muffins are tender, tangy, and topped with a cinnamon-sugar swirl and buttery streusel. Perfect for using up sourdough discard!
Ingredients
1 cup sourdough discard (unfed)
1 cup all-purpose flour
1/4 cup milk
1/4 cup melted butter (plus more for topping)
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Cinnamon-Sugar Swirl
1/3 cup brown sugar
1 tbsp cinnamon
Streusel Topping
1/4 cup flour
2 tbsp brown sugar
2 tbsp cold butter, cubed
Pinch of cinnamon
Instructions
1. Preheat oven to 375°F (190°C) and line or grease a muffin tin.
2. In a bowl, mix sourdough discard, milk, melted butter, sugar, egg, and vanilla until smooth.
3. In another bowl, whisk flour, baking soda, baking powder, and salt.
4. Combine wet and dry ingredients don’t overmix!
5. Fill muffin cups halfway. Sprinkle a bit of the cinnamon-sugar swirl.
6. Add more batter to fill about 3/4 full, then swirl gently with a toothpick.
7. For the streusel: rub butter into flour, sugar, and cinnamon until crumbly. Sprinkle generously on top.
8. Bake 18–22 minutes until golden and a toothpick comes out clean.
9. Cool slightly before devouring!
Notes
You can add chopped nuts or diced apples to the batter for a fall-inspired variation.
These muffins freeze well wrap individually and store in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cinnamon sourdough muffins, sourdough discard muffins, cinnamon swirl muffin