Are you tired of throwing away your sourdough discard and searching for a delectable way to use it? Look no further. My Cinnamon Sourdough Discard Muffins are the delicious answer to your sourdough starter dilemmas.
Estimated reading time: 10 minutes
Sourdough discard is the extra bit of sourdough starter that you might have when you're making your own bread. Don't throw it away!
You can use it to make yummy treats like banana muffins, chocolate chip muffins, and even tortillas. The sourdough discard adds a special tangy flavor to these recipes that you won't get from using regular flour.
And did you know you can make your own starter without yeast? Give it a try, then use it to make different sourdough bread recipes. Just remember to save your sourdough discard.
My kids LOVE these banana muffins made with sourdough discard - they're tangy and sweet at the same time.
I’ve also used sourdough starter discard to add a tangy flavor to mini chocolate chip muffins. And they turned out so well that we made sourdough discard chocolate chip cookies, too!
Or if you're in the mood for something savory, try making tortillas with your sourdough discard.
Cinnamon Sourdough Discard Muffins: The Perfect Way to Use Up Your Sourdough Starter
These muffins are tender, moist, and packed with aromatic cinnamon flavor, balanced perfectly with a delicious crumble topping. Plus, they're a breeze to make, coming together in just 30 minutes.
I tend to have a lot of sourdough discard around, because we make so much bread. And it seems like sourdough bread is easier on my daughter's stomach than regular bread.
Ingredients for Sourdough Discard Muffin Recipe
Here’s what you’ll need to make these muffins.
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 teaspoons ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons butter, melted
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup sourdough starter
- 1 egg
Crumble Topping
- 6 tablespoons butter, softened
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
How to Make Sourdough Discard Muffins
- Preheat the oven to 400°f.
- In a large bowl, mix 1 ½ cup flour, baking powder, baking soda, 3 teaspoons cinnamon, and ¼ teaspoon salt.
- Add 4 tablespoons melted butter, ½ cup brown sugar, ½ cup granulated sugar, vanilla, milk, and egg to the dry ingredients. Mix well until the batter is smooth.
- Fold in the sourdough starter and let the mixture sit for 15 minutes.
- Combine the crumble topping ingredients in a separate mixing bowl until clumps form.
- Line a muffin tin with muffin liners. Using a large baking scoop, fill each cup with batter.
- Top each muffin with the crumble topping, covering the entire surface.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Prep time: 15 minutes
Cook time: 15 minutes
Yields: 12 muffins
Allergen and Dietary Substitutions
- For a dairy-free option, use non-dairy milk and vegan butter.
- For a vegan version, replace the egg with a flaxseed "egg" by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water.
- To make them gluten-free, substitute gluten-free all-purpose flour.
Sourdough Discard Muffins FAQs
Q: Can I use a different sweetener?
A: Absolutely! You can try swapping the white sugar with more brown sugar or even use coconut sugar or maple syrup for a natural sweetener option.
Q: Can I add mix-ins to the batter?
A: Yes! Nuts, dried fruit, or chocolate chips would make delicious additions to these muffins.
Q: How should I store these muffins?
A: Once fully cooled, store the muffins in an airtight
So, the next time you have extra sourdough discard, remember this easy sourdough discard muffin recipe plus the sourdough discard recipes at the beginning of this post. Your family will love the unique taste, and you'll be using up something that might have gone to waste. Happy baking!
Recipe
Cinnamon Sourdough Discard Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 teaspoons ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons butter melted
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup sourdough starter
- 1 egg
Crumble topping
- 6 tablespoons butter softened
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Pre-heat the oven to 400°f.
- Mix 1 ½ cup flour, baking powder, baking soda, 3 teaspoons cinnamon, and ¼ teaspoon salt in a large bowl.
- Mix in 4 tablespoons melted butter, ½ cup brown sugar, ½ cup granulated sugar, vanilla, milk, and egg. Mix well until the batter is smooth.
- Add the sourdough starter and mix. Set aside for 15 minutes.
- In a mixing bowl, add the remaining ingredients and mix by hand forming clumps of streusel topping.
- Add muffin liners to a muffin tin. Using a large baking scoop, add the batter to each muffin cup.
- Add the topping to each muffin fully covering the batter.
- Cook the muffins at 400°f for 15-18 minutes until the center of the muffin is fully cooked. Use a toothpick to test the center of the cupcake.
- Let muffins cool completely before removing and enjoying.
Notes
Allergen and Dietary Substitutions
- For a dairy-free option, use non-dairy milk and vegan butter.
- For a vegan version, replace the egg with a flaxseed "egg" by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water.
- To make them gluten-free, substitute gluten-free all-purpose flour.
Nutrition
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