These Sourdough Discard Cinnamon Streusel Muffins are a cozy treat perfect for breakfast or snack time. With a crunchy topping and a soft, fluffy center, they are truly delightful!
Using leftover sourdough starter means you get to enjoy yummy muffins without waste! I love making a batch to share, but let’s be honest, I often keep them all to myself! 😄
Key Ingredients & Substitutions
Sourdough Discard: Using unfed sourdough discard adds flavor and moisture. If you’re short on discard, you can substitute with plain yogurt or buttermilk for a similar tangy taste.
All-Purpose Flour: This gives the muffins structure. If you want a healthier twist, consider using whole wheat flour, but you may need a little extra liquid to maintain moisture.
Granulated Sugar and Brown Sugar: The mix of sugars creates a balanced sweetness. If you prefer a less sweet option, reduce the sugar by 1/4 cup or use coconut sugar as an alternative.
Cinnamon: It adds that wonderful aroma and flavor. If you want to switch things up, try nutmeg or cardamom for a different spice profile.
How Do I Ensure My Muffins are Fluffy and Not Dense?
To keep your muffins light and airy, it’s crucial not to overmix the batter. Here’s how to do it right:
- Combine wet and dry ingredients until just moistened; lumps are okay.
- Use room temperature ingredients, especially the egg and milk, as they help mix more easily.
- Fill muffin cups to 3/4 full to allow room for rising.
- Let the muffins cool in the tin briefly before transferring to a wire rack to keep them from getting soggy.
Following these tips will ensure your muffins turn out fluffy and delicious every time!
How to Make Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup milk (any kind)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
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 prepare and 20-25 minutes to bake. Allow an additional 5 minutes for cooling in the pan. So, in total, plan for about 40-45 minutes from start to finish. Perfect for a cozy morning or afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that heats up, you can line your muffin tin with paper liners or give it a quick grease with some butter or cooking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This helps everything combine evenly.
3. Combine the Wet Ingredients:
In a large bowl, mix together the sourdough discard, granulated sugar, milk, melted butter, egg, and vanilla extract. Beat them together until everything is well combined and smooth.
4. Combine Wet & Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to stir gently until just combined. Remember, it’s okay if there are a few lumps—don’t overmix!
5. Make the Streusel Topping:
In a small bowl, prepare the streusel topping. Combine the flour, brown sugar, and ground cinnamon. Use a fork or pastry cutter to cut in the cold, cubed butter until the mixture looks like coarse crumbs.
6. Fill the Muffin Cups:
Distribute the muffin batter evenly among the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise while baking.
7. Add the Streusel Topping:
Sprinkle the prepared cinnamon streusel generously over each muffin. Don’t be shy with the topping; it adds a delicious crunch!
8. Bake to Perfection:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into 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, gently transfer them to a wire rack to cool completely. Enjoy your warm, cinnamon-scented muffins as a tasty treat anytime!
Can I Use Different Types of Milk?
Absolutely! You can use any kind of milk you prefer, whether it’s whole, almond, soy, or even oat milk. Just keep in mind that the flavor and texture may vary slightly with each type.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, place them in the refrigerator or freeze them for up to 3 months. Just make sure to wrap them well before freezing!
Can I Substitute the Egg?
Yes, you can substitute the egg with a flax egg or applesauce. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes, and then add it to the batter. For applesauce, use 1/4 cup as a replacement.
What Can I Use Instead of Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with plain yogurt or buttermilk to achieve a similar tangy flavor and moist texture in the muffins.