These Sourdough Discard Cinnamon Streusel Muffins are a yummy way to use up leftover sourdough starter. They’re soft, sweet, and have a crunchy cinnamon topping that’s hard to resist!
Making these muffins is so much fun! I love how easy they come together. The smell of cinnamon baking fills the room and makes everyone excited for a warm treat. Perfect for breakfast or a snack!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It helps create a light texture and adds a unique tangy flavor. You can use any sourdough discard, but I find unfed starter works best for balance.
All-Purpose Flour: Standard flour gives the muffins structure. If you want a healthier twist, try using whole wheat flour. It will change the texture slightly, but it’s still delicious!
Sugar: Regular granulated sugar gives sweetness, but if you prefer, you can substitute with coconut sugar or even maple syrup (adjust the wet ingredients accordingly).
Milk: I like using whole milk for richness, but almond milk or oat milk works great too, especially for dairy-free versions!
Butter & Vegetable Oil: I love using melted butter for flavor, but vegetable oil makes the muffins super moist. You can also swap for coconut oil if you want a hint of coconut flavor.
Cinnamon: This is key for that warm, comforting flavor. If you’re feeling adventurous, try adding nutmeg or cardamom for additional spice!
What’s the Best Way to Make the Perfect Streusel Topping?
The streusel topping takes these muffins to the next level! To get that crumbly texture, here’s how to do it:
- In a bowl, mix flour, brown sugar, cinnamon, and salt.
- Use cold butter straight from the fridge. Cut it into small pieces and add to the dry mixture.
- Use a pastry cutter or your fingers to mix until it resembles small crumbs. This step is crucial for a crunchy streusel!
- Be careful not to overmix; you want some chunks of butter for perfect crispiness!
With these tips and ingredient notes, you’re all set to make delicious, fluffy Sourdough Discard Cinnamon Streusel Muffins! Enjoy the cozy aroma and the delightful taste!
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
- 3/4 cup sugar
- 1/2 cup milk (whole or 2%)
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
For the Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp cold unsalted butter, cut into small pieces
For the Icing Drizzle (optional):
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20–25 minutes to bake. After baking, allow a cooling period of around 10 minutes. In total, you’re looking at about 50 minutes from start to finish before you can enjoy your fluffy muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is important for even baking! Prepare a standard 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon. This allows the leavening agents to distribute evenly throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, mix the sourdough discard, milk, oil (or melted butter), egg, and vanilla extract together. Whisk until the mixture is smooth and well combined.
4. Combine Wet & Dry Ingredients:
Gently add the dry ingredients into the wet ingredients. Stir together lightly until just combined. Be careful not to overmix; the batter should be slightly thick but no dry pockets of flour should remain.
5. Prepare the Streusel Topping:
In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel topping. Add the cold butter pieces and use a pastry cutter or your fingers to mix until you get a crumbly texture with small pea-sized pieces. This will create that delicious crunch on top!
6. Fill the Muffin Tins:
Spoon the muffin batter evenly into the prepared muffin cups, filling each about 2/3 full. This gives them room to rise without overflowing.
7. Add the Streusel Topping:
Generously sprinkle the cinnamon streusel topping over each muffin, ensuring they are well covered for that extra crunch!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20–25 minutes. They’re done when a toothpick inserted into the center comes out clean, and the streusel topping is golden brown and crispy.
9. Prepare the Icing (if desired):
While the muffins bake, you can prepare an optional icing drizzle. In a small bowl, whisk the powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more milk if it’s too thick.
10. Cool and Serve:
After baking, remove the muffins from the oven and let them cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely.
11. Drizzle and Enjoy:
If you made the icing, drizzle it over the cooled muffins just before serving. Enjoy your soft, cinnamon-scented Sourdough Discard Cinnamon Streusel Muffins fresh or at room temperature!
Happy baking!
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use fed sourdough starter instead of discard, but it may change the flavor slightly. Just make sure the starter is active and bubbly for best results!
How Can I Make These Muffins Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the blend contains xanthan gum, which helps maintain the structure.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1/2 to 1 cup of your favorite mix-ins like chopped nuts, chocolate chips, or dried fruit into the batter before spooning it into the muffin tins.
