These Sourdough Discard Cinnamon Streusel Muffins are fluffy and full of warm cinnamon goodness. They’re a perfect snack or breakfast treat that uses leftover sourdough starter!
What I love most is the crunchy streusel topping. It adds a delightful texture that makes me want to have just one more muffin. Who could resist? Plus, they’re super easy to whip up!
Key Ingredients & Substitutions
Sourdough Starter Discard: Using unfed sourdough is key to add flavor. If you don’t have any, try using plain yogurt or buttermilk for a similar tangy taste.
Flour: All-purpose flour is standard here, but you can use whole wheat for a nuttier taste. Just keep in mind it may change the texture a bit.
Granulated Sugar: Brown sugar also works well and adds a deeper flavor. You can reduce sugar if you prefer less sweetness, or use coconut sugar as a substitute.
Vegetable Oil: You can replace with melted butter for a richer flavor or even use applesauce for a healthier option.
Cinnamon: This is a must for flavor, but if you’re not a fan, nutmeg can be a fun substitute or you can try a mix of spices like pumpkin pie spice!
How Do I Make Sure My Muffins Don’t Turn Out Dry?
A key tip for moist muffins is to avoid overmixing your batter. Gently fold the wet and dry ingredients together until just combined. This keeps the muffins light and fluffy.
- Check for lumps; it’s okay to have some. This ensures they won’t be overworked.
- Measure your flour correctly: spoon it into the measuring cup and level it off rather than scooping directly from the bag.
- Keep an eye on bake time—check with a toothpick a couple of minutes before the suggested time to avoid dryness.
How to Make Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
For the Cinnamon Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 18-22 minutes of baking time. Plus, you’ll want to let your muffins cool for a bit before diving in. Overall, you can have fresh, delicious muffins ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your muffins bake evenly. While the oven heats up, you can prepare your muffin tin by lining it with paper liners or lightly greasing it.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This will give your muffins the perfect rise and flavor.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the sugar, sourdough starter discard, milk, vegetable oil (or melted butter), egg, and vanilla extract until everything is smooth and combined.
4. Combine Dry and Wet Mixtures:
Add the dry mixture to the wet mixture, and gently fold it together with a spatula. Be careful not to overmix; it’s okay if there are a few lumps. This helps keep your muffins fluffy!
5. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Then, cut in the cold butter with a fork or pastry cutter until the mixture looks like coarse crumbs.
6. Fill the Muffin Cups:
Spoon the muffin batter evenly into your prepared muffin cups, filling each cup about 3/4 full. This gives the muffins room to rise without overflowing.
7. Add the Streusel Topping:
Generously sprinkle the cinnamon streusel topping over each muffin, ensuring that every muffin gets a fair share of that delicious crunch.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick in the center of a muffin; if it comes out clean, they’re ready!
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these tender, cinnamon-infused delights for breakfast or as a tasty snack!
Enjoy your homemade Sourdough Discard Cinnamon Streusel Muffins!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter instead of the discard! Just reduce the amount of liquid in the recipe slightly to maintain the right batter consistency, as active starter will be wetter than discard.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them! Wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 3 months.
Can I Make These Muffins Gluten-Free?
Absolutely! Use a 1:1 gluten-free flour blend to replace the all-purpose flour. Be sure to check if the blend contains xanthan gum, as this will help give the muffins structure.
How Can I Add More Flavor to the Muffins?
For an extra flavor boost, consider adding chocolate chips, nuts, or dried fruits to the batter. You can also try mixing in some citrus zest for a fresh twist!
