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.
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!