I’m a big fan of breakfast food. Waffles. Popovers. Muffins.
I’m also a big fan of using up my sourdough starter whenever possible. The less waste in my kitchen, the better.
So when I discovered this sourdough discard cinnamon muffin recipe, I had to give it a try.
And I’m so glad I did.
These muffins are light, sweet, and soft. Unlike some of my other sourdough discard recipes, you can barely taste the sourdough tang. Although it uses up a lot of discard, the flavor is subtle and it blends well with the cinnamon and nutmeg flavors.
They taste great all on their own. But with a little butter and an extra smidge of cinnamon sugar, these muffins quickly go from delicious to divine.
Sourdough Discard Cinnamon Muffins
- 180 Grams All-Purpose Flour (1 1/2 Cups)
- 4 Grams Baking Powder (1 Teaspoon)
- 1 Grams Baking Soda (1/4 Teaspoon)
- 1.5 Grams Salt (1/4 Teaspoon)
- 5 Grams Ground Cinnamon (2 Teaspoons)
- 1 Grams Ground Nutmeg (1/2 Teaspoon)
- 100 Grams White Granulated Sugar (1/2 Cup)
- 100 Grams Brown Sugar, Packed (1/2 Cup)
- 226 Grams Sourdough Starter Discard (1 Cup)
- 57 Grams Butter, Melted (4 Tablespoons)
- 60 Grams Milk (1/4 Cup)
- 4.2 Grams Vanilla Extract (1 Teaspoon)
- 1 Large Egg
- Preheat oven to 400° Fahrenheit (204° Celsius).
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium mixing bowl, whisk together both sugars, sourdough starter, butter, milk, vanilla extract, and egg.
- Pour the wet mixture into the dry mixture and stir until just incorporated.
- Lightly grease a muffin tin and spoon the muffin mix into each cup.
- Bake for 20 minutes or until a toothpick inserted into the muffins comes out clean.
Did You Try It?
I love sharing recipes with friends and family. And it completely makes my day to know that someone enjoyed what I shared. If you like this recipe, let me know in the comments below. Or if you have a suggestion that would improve this recipe, share that, too! I can’t wait to hear your comments.