These Sourdough Discard Cinnamon Streusel Muffins are moist, flavorful, and packed with sweet cinnamon goodness. Plus, they’re a clever way to use leftover sourdough starter!
Making these muffins is so easy! I love how the crunchy streusel topping pairs perfectly with the soft muffin. They make a great snack or breakfast treat that you’ll want again and again!
Key Ingredients & Substitutions
Sourdough Discard: Your star ingredient! This adds tang and moisture. If you don’t have sourdough discard, plain yogurt or unsweetened applesauce can work, but the flavor will change a bit. I love using discard; it reduces waste and gives a unique taste!
Flour: All-purpose flour is the go-to here for a soft texture. If you want to add some whole grain goodness, substitute half with whole wheat flour. Just keep in mind the muffins may be denser.
Vegetable Oil or Melted Butter: Both fats work! I often lean towards using melted butter for flavor, but oil keeps them lighter. You can also swap one for applesauce for a healthier twist!
Brown Sugar: It gives the streusel a nice depth. You can replace it with granulated sugar and a touch of molasses if needed. I suggest brown sugar for that perfect caramel-like sweetness!
How Do I Make Sure My Muffins Are Light and Fluffy?
The key to fluffy muffins is to not overmix the batter! When mixing wet and dry ingredients, gently fold them together until just combined. A few lumps are okay! This avoids developing gluten, which can make muffins tough.
- Mix wet and dry ingredients until they’re barely combined.
- Fill muffin cups only about 2/3 full to give them room to rise.
- Bake until a toothpick comes out clean; checking early helps prevent overbaking.
These tips will help you master your muffin game for a delightful treat every time.
How to Make Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed starter)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- ½ cup milk (or buttermilk)
For the Cinnamon Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus about 20 minutes of bake time. After baking, you’ll need a few minutes for cooling before enjoying these delightful muffins. In total, you’re looking at about 40-45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, you can line a 12-cup muffin tin with paper liners or give it a good greasing with butter or cooking spray to prevent sticking.
2. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, ground cinnamon, and salt. Add in the cold butter pieces and use your fingers or a pastry cutter to incorporate the butter into the dry ingredients. You want it to look like coarse crumbs. Set this mixture aside for later!
3. Mix the Dry Ingredients for the Muffins:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well combined!
4. Mix the Wet Ingredients:
In another bowl, whisk together the eggs, sourdough discard, vegetable oil (or melted butter), vanilla extract, and milk until everything is well combined. This mixture should be nice and smooth.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula. Be cautious not to overmix—the batter is supposed to be a little lumpy!
6. Fill the Muffin Cups:
Spoon the batter evenly into your prepared muffin cups, filling them about ⅔ full for each. This ensures they have enough space to rise.
7. Add the Streusel Topping:
Now it’s time to sprinkle that delicious cinnamon streusel topping generously over each muffin. It’s going to add a lovely crispy layer!
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick inserted in the center of a muffin comes out clean. Yay, muffin time!
9. Cool the Muffins:
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them from getting soggy.
10. Serve:
Enjoy your muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea, making them a perfect treat for breakfast or snack time!
These muffins are a lovely way to use sourdough discard, combining the tangy flavor with the warm, comforting spices of cinnamon and a crunchy topping. Happy baking!
Can I Use Different Types of Milk in This Recipe?
Absolutely! You can use any milk you prefer, including almond milk, oat milk, or even heavy cream for a richer flavor. If you’re using a non-dairy milk, just make sure it’s unsweetened to keep the flavor balanced.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or unsweetened applesauce can work as substitutes. Keep in mind that using these alternatives will alter the flavor slightly, but they will still keep your muffins moist!
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 tightly in plastic wrap or foil, and they’ll last in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave.
Can I Add Extras Like Nuts or Chocolate Chips?
Definitely! Feel free to mix in ½ cup of chopped nuts or chocolate chips into the batter for added flavor and texture. Just fold them in gently with the other wet ingredients to ensure even distribution without overmixing!
