These Sourdough Discard Cinnamon Streusel Muffins are fluffy and full of flavor! They use leftover sourdough starter, saving you waste while adding a tasty twist.
Plus, the sweet cinnamon streusel topping makes them irresistible. I love having these for breakfast or as a snack—they disappear fast in my house!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! The discard adds flavor and moisture. If you don’t have sourdough starter, you can use plain yogurt, applesauce, or buttermilk to maintain moisture, but you’ll miss the unique tang.
All-Purpose Flour: Essential for structure. You can swap with whole wheat flour for a nuttier flavor, but it might change the texture slightly. Gluten-free flour blends can also work well for a gluten-free version.
Granulated Sugar: It adds sweetness and helps create a nice crust on the muffins. Feel free to use brown sugar for a deeper flavor or coconut sugar for a healthier option.
Cinnamon: This spice brings warmth and is key to the streusel topping. You could use nutmeg or pumpkin pie spice as an alternative if you want to switch things up.
Unsalted Butter: I always use unsalted for better control over salt levels in baking. Coconut oil or vegetable oil can replace it, but this will affect the flavor and texture.
How Do I Make Sure My Muffins Are Fluffy and Not Dense?
To keep these muffins fluffy, the mixing technique is important. Follow these tips:
- Make sure your sourdough discard is at room temperature; this helps with mixing.
- When combining wet and dry ingredients, mix gently. Overmixing develops gluten, leading to dense muffins.
- Check the oven temperature is accurate. An oven thermometer can help if you’re unsure.
- Don’t let the batter sit too long before baking—get those muffins in the oven to rise while they’re fresh!
These tips will help you achieve the perfect fluffy texture for your delicious sourdough discard cinnamon streusel muffins!
Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
For the Cinnamon Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to bake. Including the cooling time, plan for roughly 40-45 minutes total before you can enjoy these delectable muffins.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it’s warming up, line a 12-cup muffin tin with paper liners or lightly grease the cups with butter or cooking spray.
2. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Once mixed, add the cold, cubed butter. Use a pastry cutter or your fingers to combine until the mixture looks like coarse crumbs. Set this aside while you prepare the muffins.
3. Combine the Dry Ingredients for the Muffins:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This helps to evenly distribute the leavening agents and spices!
4. Mix the Wet Ingredients:
In a separate medium bowl, whisk together the sourdough discard, melted butter, egg, milk, and vanilla extract until it’s smooth and well combined.
5. Combine Wet and Dry Ingredients:
Gently pour the wet ingredients into the bowl with the dry ingredients. Stir carefully just until everything is combined. Don’t worry if the batter is a bit lumpy—overmixing can lead to dense muffins!
6. Fill the Muffin Cups:
Using a spoon or a measuring cup, evenly divide the muffin batter into the prepared muffin cups, filling each about 2/3 of the way full for the best rise.
7. Add the Streusel Topping:
Generously sprinkle the prepared cinnamon streusel topping over each muffin, making sure to cover them well for that crunchy, sweet finish.
8. Bake:
Pop your muffin tin in the preheated oven and bake for about 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
These fluffy, cinnamon-streusel-topped muffins are perfect for breakfast, snacks, or anytime you want something delicious. Happy baking!
Can I Use an Unfed Sourdough Starter?
Yes! An unfed sourdough starter works perfectly for this recipe. Just measure it directly from the container and use it as is; the fermentation will add great flavor to your muffins.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for half or all of the all-purpose flour for a hearty texture and added nutrition. Just keep in mind that the muffins might be denser, so you could add a little more milk if needed.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the refrigerator for about a week, or freeze them for up to 3 months. Just thaw overnight in the fridge or warm them directly from frozen!
Can I Make the Batter Ahead of Time?
It’s best to bake the muffins right after mixing the batter for the best rise and texture. If you have to prep ahead, you can mix the dry and wet ingredients separately and combine them just before baking to ensure they’re fresh!