These Sourdough Discard Cinnamon Streusel Muffins are a tasty treat! They are soft, fluffy, and packed with cinnamon goodness, topped with a crunchy streusel for that perfect bite.
Honestly, I can’t resist the smell of cinnamon when baking these! They make the kitchen feel warm and inviting. Enjoy them fresh out of the oven with a cup of coffee for a cozy morning! ☕️
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! It adds moisture and a slight tang. If you don’t have any on hand, you can use plain yogurt or buttermilk as a substitute for some of the liquid in the recipe.
Milk: Regular milk works great, but you can swap it with almond milk or oat milk for a dairy-free version. Just keep in mind that it may change the flavor slightly.
Cinnamon: Ground cinnamon is essential for that warm flavor. If you’re looking for a twist, you could try using pumpkin pie spice or nutmeg for a different spice profile!
Butter vs. Oil: I love using melted butter for its rich flavor. However, vegetable or canola oil can make the muffins a bit lighter. It’s a personal choice!
How Do You Get the Streusel Just Right?
The streusel topping is what sets this muffin apart. To achieve that perfect crumbly texture, it’s important to keep the butter cold. When mixing, work quickly so the butter doesn’t warm up. Here’s how:
- Mix the flour, brown sugar, and cinnamon together in a bowl.
- Add cold butter pieces, then use a pastry cutter or your fingers to blend until crumbly.
- Chill the streusel in the fridge for a bit while you prepare the muffin batter. This helps it hold its shape during baking.
This crunchy topping really brings the muffins to the next level! Just remember, it’s all about keeping everything cool and not overworking the mixture! Enjoy baking!
Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup (240g) sourdough starter discard (unfed)
- 1/2 cup (120ml) milk
- 2 large eggs
- 1/3 cup (75g) granulated sugar
- 1/4 cup (60ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
For the Cinnamon Streusel Topping:
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (50g) brown sugar, packed
- 1 tsp ground cinnamon
- 3 tbsp (42g) unsalted butter, cold and cut into small pieces
For the Cinnamon Glaze (optional):
- 1/2 cup (60g) powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk
- 1/4 tsp ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 18-22 minutes to bake, plus cooling time. Overall, you can expect to spend around 40-50 minutes from start to finish for these delicious muffins!
Step-by-Step Instructions:
1. Prepare the Streusel Topping:
In a small bowl, mix together the all-purpose flour, brown sugar, and ground cinnamon. Using a pastry cutter or your fingers, cut in the cold butter until the mixture becomes crumbly and resembles coarse crumbs. For an even better texture, pop the streusel mixture in the fridge while you prepare the rest of the muffins.
2. Preheat Oven and Prepare Muffin Pan:
While the streusel chills, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
3. Make the Muffin Batter:
In a medium bowl, whisk together the sourdough starter discard, milk, eggs, granulated sugar, vegetable oil (or melted butter), and vanilla extract until smooth and combined.
4. Combine Dry Ingredients:
In another bowl, mix together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This will ensure even distribution of your leavening agents!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Remember, it’s okay if the batter is a little lumpy; overmixing can result in tough muffins!
6. Fill Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to leave room for rising.
7. Add Streusel Topping:
Evenly sprinkle the chilled cinnamon streusel generously over the top of each muffin, making sure to cover them well for delicious crunch!
8. Bake:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown and beautiful!
9. Cool:
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. This helps them maintain a great texture!
10. Prepare Cinnamon Glaze (Optional):
While your muffins cool, you can whip up a simple glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, ground cinnamon, and enough milk to reach your desired drizzle consistency.
11. Drizzle Glaze:
Once the muffins are completely cool, drizzle the cinnamon glaze over the tops for that final sweet touch. Enjoy your delicious muffins warm or at room temperature!
Enjoy the warm, fluffy muffins with a crisp cinnamon streusel topping and a subtle tang from the sourdough starter discard!
Can I Use Different Types of Flour?
Yes! While all-purpose flour is recommended for the best texture, you can substitute up to half with whole wheat flour for a heartier muffin. Just be aware that this may slightly change the flavor and density!
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 for up to 3 months. Just wrap them well in plastic wrap and then place in a freezer bag. Thaw them at room temperature or warm them in the microwave for a few seconds before eating!
Can I Make These Muffins Vegan?
Absolutely! To make the muffins vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use non-dairy milk and oil instead of butter. The results will still be delicious!
What Can I Do If My Sourdough Discard Is холодный?
If your sourdough discard is cold from the fridge, it’s best to bring it to room temperature before using it in the recipe. You can mix it with the other wet ingredients to help it warm up quickly!
