These cinnamon sourdough muffins can be made with sourdough discard or active sourdough starter. They are a quick and delicious treat that sourdough bakers will love!
These sourdough cinnamon muffins are the perfect treat to make on weeks where you don’t want to make bread. You can use your active sourdough starter or discard in this easy muffin recipe.
If you’re new to sourdough baking then be sure to check out my post on how to make sourdough starter with blueberries. If you’re a sourdough pro you might also like these sourdough apple muffins or sourdough strawberry muffins.
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Ingredients needed
For these muffins, you will need:
- Sourdough starter or discard: You can use fed or unfed sourdough for this recipe. If you are new to sourdough baking and need to create a starter then be sure to check out my guide on how to make sourdough starter with blueberries.
- Vegetable oil: Or you can substitute safflower oil.
- Egg
- All purpose flour
- Sugar and brown sugar
- Salt
- Baking soda
- Cinnamon and nutmeg
- Vanilla extract
For the crumble topping, you will need:
- Sugar
- Brown sugar
- Cinnamon
Equipment needed
You will need a small mixing bowl, large mixing bowl, mixer, muffin tin, and muffin liners.
Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees. Next, in a small bowl combine the crumble topping ingredients (sugar, brown sugar, and cinnamon). Set aside.
In a large mixing bowl combine the dry ingredients (flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg). Mix well with a large spoon.
Combine the wet ingredients (sourdough starter or discard, oil, egg, and vanilla). Mix with a hand mixer until well combined.
Line a muffin tin with liners. Fill each to ⅔rds way full. Do not overfill. Add the crumble on top of each muffin.
Bake for 20 to 25 minutes or until a toothpick comes out clean from the middle.
Variations
- Try adding some chopped pecans or walnuts to these muffins.
Tips
- Baking time may vary a little depending on your oven. Use the toothpick test to determine if your muffins are done.
How to store leftovers
Store any leftover muffins in an airtight container at room temperature. These muffins will be good for four days after baking.
Other sourdough recipes:
- Sourdough Strawberry Muffins
- Sourdough Discard Apple Muffins
- Sourdough Discard Pumpkin Muffins
- Sourdough Lemon Loaf
- Sourdough Banana Bread (without eggs)
Cinnamon Sourdough Muffins
Equipment
- Large mixing bowl
- small mixing bowl
- Mixer
Ingredients
For the muffins
- 1 cup all purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard you can use active sourdough starter or discard for this recipe
- ⅓ cup vegetable oil or safflower oil
- 1 large egg
- 1 teaspoon vanilla
For the crumble topping
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees.
- Next, in a small bowl combine the crumble topping ingredients (sugar, brown sugar, and cinnamon). Set aside.
- In a large mixing bowl combine the dry ingredients (flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg). Mix well with a large spoon.
- Add in the wet ingredients (sourdough starter or discard, oil, egg, and vanilla) with the dry. Mix with a hand mixer until well combined.
- Line a muffin tin with liners. Fill each to ⅔rds way full. Do not overfill. Add the crumble on top of each muffin.
- Bake for 20 to 25 minutes or until a toothpick comes out clean from the middle.
Lori says
Do yourself a favor and make these muffins. They are delicious, and simple to make.
Audrey Wood says
I’m so glad you liked the recipe! Thank you for taking time to leave a review.
Angie says
These are great! The taste is perfect! Made just as the recipe states. They’re light and fluffy. Will definitely make again. Great use of my discard. If I had to make any changes, it might be to swirl the topping in a bit with a knife before baking so it doesn’t fall off as much after baking. Too yummy to waste!
Jackie says
I was also confused and mixed the wet and dry ingredients separately. I added an extra egg to get them to combine nicely. These muffins are delish!
Audrey Wood says
Hi Jackie, you mix the dry ingredients first so no one gets a big bite of cinnamon, nutmeg, or salt. Then add in the wet ingredients into the same bowl. I’ll update the recipe card to make it more clear. I’m glad you liked the muffins!
Jeanna says
Just in case anyone was wondering, this recipe changes to gluten free amazingly. I used same amounts of my gluten free starter and the same amount of a gluten free 1:1 flour. The only other additions I did was I added about 90 grams of a small diced apple. They came out magnificent, even my not gluten free kiddo said they were delicious.
Audrey Wood says
Thank you so much for sharing! This is so helpful for gluten free sourdough bakers 🙂
Karri says
Maybe I’m. Missing it, but I don’t see an instruction to combine wet and dry ingredients together. Step 3 is dry with a spoon. step 4 is wet with a mixer. Step 5 is filling muffin cups. Should they be combined with a spoon or with a mixer?
Audrey Wood says
Hi Karri,
Mix the dry ingredients together with a spoon (so no one gets a big bite of salt or baking soda) then add in the wet ingredients and mix with your mixer. Be careful not to over mix.
There are step by step photos in the post if you think those might help too. I hope you like the recipe!
Megan says
Delicious and not dense! I always find discard recipes to be dense, it’s a bummer. But instead of the crumb topping I made a streusel with butter, brown sugar, sugar, flour, and cinnamon. I put some in the middle of the muffin and on top to give it a coffee cake feel 🙂
Pam Southard says
I made these this morning and they turned out beautiful! And they tasted even better. My only changes were that I used a mix of light and dark brown sugar in the crumble because I ran out. I also used turbinado sugar in the crumble to give it a little crunch. So yummy! Thanks for the recipe.
Peggy Carnline says
I ended up having to put a glaze over them due to the crumble top. Delicious and will make again!