These Sourdough Discard Cinnamon Streusel Muffins are fluffy, sweet treats that use leftover sourdough starter! The sprinkle of cinnamon on top makes them even more delicious.
If you’re like me, you’ll eat these warm with a little butter. They’re perfect for breakfast or a snack. Plus, it feels good to use what you have instead of throwing it away!
Ingredients & Substitutions
Sourdough Starter Discard: This recipe shines by using unfed sourdough starter. If you don’t have sourdough, you can replace it with plain yogurt or buttermilk for a similar tangy flavor.
Granulated Sugar & Brown Sugar: Both sugars add sweetness and moisture. For a healthier alternative, try using coconut sugar or honey instead. Adjust liquid accordingly if you choose honey.
Vegetable Oil: I recommend vegetable oil for its mild flavor, but you can also use melted coconut oil or melted butter for a richer taste.
Flour: All-purpose flour works well, but if you’re gluten-free, a one-to-one gluten-free flour blend should work fine here!
Cinnamon: Ground cinnamon gives these muffins their warm spice. Feel free to switch things up with nutmeg or pumpkin spice if you’re feeling adventurous!
How Can I Ensure My Muffins are Perfectly Tender?
One crucial aspect of muffin-making is not to overmix your batter. Overmixing can lead to tough muffins instead of soft and fluffy ones. Here’s how to do it right:
- Mix wet ingredients in one bowl and dry ingredients in another.
- Gently combine by adding the dry to the wet, stirring just until you see no dry flour. A few lumps are totally fine!
Remember, a light hand is key! Also, filling your muffin cups 3/4 full allows room for rising without spilling over.
Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup milk (any kind)
For the Cinnamon Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This delicious muffin recipe will take about 15 minutes to prepare and 20-25 minutes to bake. After that, just a few minutes to cool, and you’re ready to enjoy your tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your muffins bake evenly and achieve that lovely golden brown color!
2. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Next, add the cold butter pieces. Use your fingers or a pastry cutter to mix until the mixture feels crumbly and sandy. This is the delicious topping that will make your muffins special!
3. Prepare the Muffin Batter:
In a large bowl, whisk together the sourdough discard, granulated sugar, brown sugar, oil, egg, and vanilla extract until everything is smooth and creamy. This is the base of your muffin.
4. Mix the Dry Ingredients:
In another bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. This will add all the necessary structure and flavor to your muffins.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, alternating with the milk. Start by adding some dry, then some milk, and repeat until everything is combined. Remember to mix gently—overmixing can make your muffins tough!
6. Fill the Muffin Cups:
Evenly divide the batter into the muffin cups, filling each cup about 3/4 full. This allows space for the muffins to rise without overflowing.
7. Add the Streusel Topping:
Generously sprinkle the cinnamon streusel topping over each muffin. This will give a delightful crunch and sweetness on top!
8. Bake:
Put the muffin tin in your preheated oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean when they’re ready!
9. Cool:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
10. Serve and Enjoy:
Enjoy your muffins warm or at room temperature. They are fantastic by themselves, but you can also spread a little butter or your favorite topping to make them even more delightful!
These Sourdough Discard Cinnamon Streusel Muffins are a fantastic way to use your leftover sourdough starter while treating yourself to something indulgent and delicious!
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use fed sourdough starter as a substitute for the discard. Just reduce the amount of milk slightly since fed starter can add extra moisture. Start with 2 tablespoons less, and adjust as needed.
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 in a sealed bag for up to 3 months. Just thaw them overnight in the fridge when you’re ready to eat!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a one-to-one gluten-free flour blend. Make sure the blend contains a binding agent, like xanthan gum, for the best texture.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Let it sit for about 5 minutes before adding it to your batter!