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4.98
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Cinnamon Sourdough Muffins
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!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
muffins
Calories:
201
kcal
Author:
Audrey
Cost:
$5
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.
Notes
Nutritional information is an estimate only.
Nutrition
Serving:
1
muffin
|
Calories:
201
kcal
|
Carbohydrates:
34
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.04
g
|
Cholesterol:
14
mg
|
Sodium:
197
mg
|
Potassium:
31
mg
|
Fiber:
1
g
|
Sugar:
21
g
|
Vitamin A:
21
IU
|
Vitamin C:
0.01
mg
|
Calcium:
14
mg
|
Iron:
1
mg