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Tender Cinnamon Sugar Sourdough Discard Muffins (Easy Recipe)

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These tender cinnamon sugar sourdough discard muffins are soft, sweet, and have a tiny tang from the sourdough that makes them irresistible. They come together in about 15 minutes with simple pantry ingredients and are perfect for weekend mornings or a quick treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard, unfed, straight from the fridge
  • 1/2 cup (120ml) milk, room temperature
  • 1/4 cup (50g) granulated sugar (for topping)
  • 1 1/2 teaspoons ground cinnamon (for topping)
  • 2 tablespoons (28g) unsalted butter, melted (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, 3/4 cup sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon until evenly distributed.
  3. In a large bowl, whisk together melted butter, egg, vanilla extract, sourdough discard, and milk until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—a few lumps are okay. Do not over-mix.
  5. Let batter rest for 10 minutes (optional but recommended for better rise).
  6. Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  7. In a small bowl, mix 1/4 cup sugar and 1 1/2 teaspoons cinnamon for topping. Brush tops of unbaked muffins with 2 tablespoons melted butter, then generously sprinkle with cinnamon sugar mixture.
  8. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Rotate pan halfway through for even browning.
  9. Cool in tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

Use unfed sourdough discard for best results. Room temperature ingredients help create a tender crumb. Do not over-mix the batter. For a stronger cinnamon flavor, use Vietnamese cinnamon. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: sourdough discard muffins, cinnamon sugar muffins, easy muffin recipe, sourdough discard recipe, tender muffins, breakfast muffins

Find it online: https://perkypan.com/tender-cinnamon-sugar-sourdough-discard-muffins-easy-recipe/