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.
- 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.
Brenda
The flavor of these muffins is amazing! Mine were a little dry though. Did I over bake?
Coach_AnnaCrisostomo
This recipe is the best I’ve found! We don’t do the topping and my family loves it! I am a cinnamon hog so I do 1/2tbsp for more cinnamon flavor. I melt butter, cinnamon, and honey for eating. Yummy 😋 Thank you for a great recipe!
Cate
Am I missing where it says to add the wet ingredients with the dry? Guess it’s just assumed?
Audrey
Give the dry a good mix then you can combine the wet ingredients in. There are a step by step photos in the post if you need a reference.
Kelsey Terschak
I doubled the recipe, still used a single 12-muffin tin and got perfectly sized muffins with a nice top! Very tasty and not too unhealthy for the kiddos.
Jody
Delicious! It made my kitchen smell lovely. Mine sunk in the middle but are cooked through. I baked them for 22 minutes. Any ideas why I sunk? My oven? Should I have refrigerated the dough? Any suggestions would be appreciated.
Audrey
Hi Jody, I’m sorry your muffins sunk. There is no need to refrigerate the batter. Did you open the oven before they were fully cooked or does your oven temperature run hot or cold? That or expired baking soda would be my guess for why they sunk.
Lori
Can I substitute coconut oil or olive oil for the vegetable oil?
Audrey
Yes, coconut oil is a great sub in these.
Camille
Mine sunk in the middle too 🙁 brand new baking soda, followed everything to a T. What a bummer… I wanted to like this recipe!!
Audrey
Hi Camille, if your muffins are sinking and you used new baking soda they may have had too much topping in the middle. If you spread it out more it should help.
Ayeshah
Omg!! These are amazing i make 17 instead of the suggested amount to lower the calorie in each one and omg!!!! We are obsessed! It tastes like Sidecar’s Old fashioned Donut but non of the guilt! Try this!!! You wont be disappointed
Lori
I just pulled a batch of 12 out and they look fantastic! I used my active “Rylie” starter and plopped a blueberry on top, under the crumb. My husband is now hovering around the kitchen. 🙂 Thanks much! I love using Rylie on sweet treats too.
Kim
What is another option to use instead of the vegetable or safflower oil?
Audrey
You can use coconut oil if you like.
Alise
I used whole plain greek yogurt to add some extra protein and they turned out really good!
Elizabeth
Any recommendations of changes if doing jumbo muffins?
Audrey
This should work in a jumbo muffin tin but you would need to bake longer. 🙂
Joann
I just made these muffins wow are they delicious! But have a question. I use the tulip muffin paper and I only got 9 muffins there was not enough batter to go around. I don’t know if using the muffin paper made a difference. But how can I adjust the ingredients to get a full 12 muffins?
Audrey
Hi Joann, yes it may have been the tulilp liners. If you switch to regular you should be able to make 12. 🙂
Andrea
I don’t normally comment on recipes, but these were super delicious and easy to make.
My kids LOVED them and so did the adults. I used active starter, because that’s what I had.
No changes to the recipe, except I did spray the inside of my liners with pam as a precautionary measure. My muffins didn’t stick to the liner, which may have been the case regardless of the spray oil.
Jessica
Are you able to freeze these?
Audrey
Yes, you can freeze them although I think they are better fresh. To freeze, double wrap in aluminum foil then set them out to room temp when you are ready to eat.
Kalyn
They look delicious! How would one ferment this recipe overnight to make more digestible. Just hold off on adding the egg and baking soda?