These Sourdough Discard Cinnamon Streusel Muffins are soft and full of flavor! They are a great way to use leftover sourdough starter, making breakfast a little sweeter.
The crunchy streusel topping adds a perfect sweet touch. I love making a big batch because they disappear quickly—just like my motivation to share them! 😄
With easy steps to mix and bake, these muffins are perfect for a cozy morning. Serve them warm with some butter, and you’ll be smiling all day!
Key Ingredients & Substitutions
Sourdough Discard: The star of these muffins! It’s the leftover starter that adds a unique flavor. If you don’t have discard, you can substitute with plain yogurt or applesauce for moisture, but the taste won’t be the same.
All-Purpose Flour: This is the backbone of the muffins. You can use whole wheat flour for a heartier muffin or a gluten-free blend if you need to avoid gluten.
Granulated Sugar: Aside from sweetness, it helps with browning. You could swap it with coconut sugar or maple syrup—just reduce the liquid slightly if using liquid sweeteners.
Cinnamon: This spice gives the muffins their warm flavor. Feel free to add nutmeg or pumpkin spice for a different twist!
Butter: Unsalted is preferred, but if you only have salted butter, that works too—just reduce the added salt slightly.
How Do You Make the Perfect Muffin Batter?
Making muffin batter requires a gentle touch. Here’s how to do it right:
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine them without overmixing. The batter should be slightly lumpy, which helps keep the muffins light and fluffy. Overmixing can result in tough muffins!
- Fill your muffin cups about 3/4 full to allow room for rising without overflowing.
- Don’t forget the streusel! It adds a delightful crunch and extra flavor.
Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed starter)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 cup milk (whole or 2%)
- 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 to prep and 20-25 minutes to bake. You’ll need a little extra time for cooling, around 5 to 10 minutes, so the total time is about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your muffins bake evenly. Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This helps ensure everything is evenly distributed.
3. Combine the Wet Ingredients:
In a separate bowl, beat the egg until it’s mixed. Then add the sourdough discard, milk, vanilla extract, and melted butter. Mix these wet ingredients together well until combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—don’t worry if it’s a bit lumpy; overmixing can make the muffins tough!
5. Prepare the Streusel Topping:
In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel. Add the cold cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs.
6. Fill the Muffin Cups:
Spoon the muffin batter evenly into the prepared muffin cups, filling them about 3/4 full to allow space for rising.
7. Add the Streusel Topping:
Generously sprinkle the streusel topping over each muffin for that delicious crunch!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
9. Cool and Serve:
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely, or enjoy them warm right away!
These muffins have a lovely balance of tender crumb from the sourdough, a gentle tang, and a sweet cinnamon crunch topping. They’re perfect for breakfast or a tasty snack!
Can I Use Regular Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter in place of discard! Just reduce the amount of milk slightly, as active starter contains more moisture. Start with 3/4 cup of milk and adjust if necessary.
What If I Don’t Have Butter?
No problem! Oil, such as vegetable or canola oil, can be used as a substitute for butter. Use the same amount, and your muffins will still be delicious and moist!
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. Thaw them at room temperature or warm in the microwave before enjoying.
Can I Add Other Ingredients?
Absolutely! You can mix in chocolate chips, nuts, or dried fruit to customize your muffins. Just be sure not to add too much—keeping it around 1/2 cup total will maintain the texture of the muffin.
