Description
These cozy muffins are made with sourdough discard and warm cinnamon sugar. They’re soft, tender, and come together in one bowl perfect for breakfast, brunch, or a quick snack.
Ingredients
1 cup all-purpose flour
½ cup sourdough discard (unfed)
½ cup sugar
1 egg
½ cup milk
¼ cup melted butter or oil
1 tsp vanilla extract
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
2 tbsp melted butter (for topping)
¼ cup sugar + ½ tsp cinnamon (mixed for topping)
Instructions
1. Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk egg, milk, sourdough discard, vanilla, and melted butter until smooth.
3. Sprinkle in flour, sugar, baking powder, cinnamon, and salt. Gently stir until just combined.
4. Divide batter into muffin cups, filling each about ¾ full.
5. Bake for 18–22 minutes until golden and springy when pressed.
6. While muffins are still warm, brush tops with melted butter.
7. Roll or sprinkle each muffin top in cinnamon sugar mixture.
Notes
These muffins are best enjoyed warm the same day but can be stored for 3 days at room temperature.
Freeze cooled muffins without topping and coat after reheating.
Add chopped apples, nuts, or chocolate chips for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: sourdough discard, cinnamon muffins, easy muffins