These Sourdough Discard Cinnamon Streusel Muffins are fluffy and full of flavor, with a delightful cinnamon sugar topping. They’re a tasty way to use sourdough starter you don’t need!
I love how easy they are to whip up! Plus, the sweet cinnamon smell while they bake makes my kitchen feel cozy. Perfect for breakfast or a snack—who could resist? 😋
Ingredients & Substitutions
Sourdough Starter Discard: This is a key ingredient that gives muffins a unique flavor and texture. If you don’t have any discard, you can use plain yogurt or applesauce as a substitution, but the taste will differ slightly.
All-Purpose Flour: While I always use all-purpose flour, you can try using whole wheat flour for a nuttier flavor or gluten-free flour if you’re avoiding gluten. Just be aware that it might change the texture.
Granulated Sugar: This adds sweetness. You can replace it with honey or maple syrup if you prefer a natural sweetener. Just adjust the liquid ingredients slightly to keep the batter balanced.
Buttermilk: If you don’t have buttermilk, mix milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This creates a nice acidity that helps with the muffins’ rise.
Cinnamon: This spice is essential for the flavor. If you want a different taste, try nutmeg or pumpkin pie spice for a unique twist.
How Do I Create the Perfect Streusel Topping?
The streusel topping really makes these muffins special! Here’s how to get it just right:
- Use cold butter straight from the fridge. This helps create that crumbly texture we love in streusel.
- Mix the dry ingredients (flour, brown sugar, cinnamon) first. Then, add the cold, cubed butter.
- Use a fork or pastry cutter to combine. You’re aiming for a texture like coarse crumbs, so don’t overmix.
With these tips, your streusel will be crumbly and delicious, adding a lovely crunch to your muffins! Enjoy baking!
How to Make Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 20-25 minutes for baking. Total time is approximately 45 minutes, plus cooling time. These muffins are fun to make and perfect for any time of day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven heats up, line a 12-cup muffin tin with paper liners, or grease it well. This way, your muffins won’t stick!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Make sure everything is mixed well so your muffins will rise properly.
3. Combine the Wet Ingredients:
In a separate bowl, mix the sourdough starter discard, melted butter, buttermilk, egg, and vanilla extract. Stir until everything is well blended and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined. It’s okay if the batter is a little thick and lumpy—don’t overmix!
5. Create the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and ground cinnamon for the streusel. Add the cold, cubed butter and use a fork or pastry cutter to mix until it looks like coarse crumbs. This will add that sweet, crunchy topping!
6. Fill the Muffin Cups:
Spoon the muffin batter evenly into the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Add the Streusel Topping:
Sprinkle the cinnamon streusel topping generously over each muffin. More streusel means more deliciousness!
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. Your kitchen will smell amazing!
9. Let Them Cool:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. This step helps keep them fluffy!
10. Serve and Enjoy:
Enjoy your muffins warm or at room temperature. They pair wonderfully with coffee or tea. Share them with friends or savor them all by yourself—either way, they’re sure to be a hit!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter! Just make sure it’s at its peak rise. This will enhance the flavor and texture of your muffins.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes until it thickens slightly.
Can I Add Mix-Ins to the Muffins?
Absolutely! Feel free to add nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture. Just fold them in gently after combining the wet and dry ingredients.
