SOURDOUGH CINNAMON MUFFINS
Sourdough cinnamon muffins are easy and delicious.
These sourdough cinnamon muffins are a great way to use up a cup of your discarded starter. They are wonderful with coffee in the morning or as a snack anytime with milk. Children as well as adults will love these cinnamon muffins. They would make a great gift for any holiday or for a sick friend. Add these to a breakfast buffet and there will not be any left. You could do these in a 12 cup muffin tin as well as the large six cup I used. Either way they won’t last long but will keep for several days in an airtight container in a cool spot. Reheat in the oven or microwave and slather with butter for a real morning or anytime treat. Be sure to check out our recipe for sourdough starter and bread.
Sourdough cinnamon muffins will become a favorite way to use up discarded sourdough starter.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup white granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1 egg
1 cup sourdough starter
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl. Add melted butter, brown sugar, white sugar, vanilla extract, milk and egg. Mix well with a spoon. Pour in sourdough starter and mix with spoon. Spray a large six cup muffin tin or a 12 cup muffin tin with cooking spray. Fill cups 1/2 full. Bake in a preheated 400 degree oven for 17 to 20 minutes. Makes 6 large muffins or 12 regular muffins. Enjoy!
Note: I add a pinch of cinnamon and sugar to tops of muffins before I cook them but this is optional.
Sourdough Cinnamon Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons butter melted
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 egg
- 1 cup sourdough starter
Instructions
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl. Add melted butter, brown sugar, white sugar, vanilla extract, milk and egg. Mix well with a spoon. Pour in sourdough starter and mix with spoon.
- Spray a large six cup muffin tin or a 12 cup muffin tin with cooking spray. Fill cups 1/2 full. Bake in a preheated 400 degree oven for 17 to 20 minutes.
- Makes 6 large muffins or 12 regular muffins
Notes
Don’t forget to pin sourdough cinnamon muffins.
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I added 1 1/2 cups of chopped dates and topped with large sugar crystals. Delicious!
Great way to use sourdough discard.
This looks so good! What a great breakfast meal prep for the whole family!
The recipe says it makes 6 large. My muffin cups are large, so I doubled it, but the batter filled them to the top. I baked them anyway, just a little longer. I like larger ones anyway.
Turned out perfectly. The edges are almost caramelized. Yum.
Definitely make them again.
So mine are in the oven and I calculated calories! The only substitution I made was that I used applesauce, no sugar added instead of melted butter. I used fairlife milk which is skim. I made 12 muffins and they are 155 calories per muffin. Just wanted to post in case anyone else was wondering. I had to search for calories in 1 cup sourdough starter and it was 228. Enjoy!!!
How many calories are in these muffins. I am making 12. Thank you!
We don’t offer nutrition information, we are just southern cooks not nutritionist. Thanks!
I understand. I hope it’s okay that I calculated the calories and added to the post. Thank you!
Of course!
These are very good, I used whole wheat flour fo half the flour..
These are a great way to use discard! I’ve made them several times and I always shred/grate an apple in to the batter which is amazing.
These look delicious ! I can’t wait to make some. The possibilities for variation are endless What is sourdough discard please.?
Sourdough discard is what you discard off your sourdough starter. Thanks!
These were delicious! I lowered the nutmeg to 1/3t and used active starter. What a thrill to see the almost instant oven poof! I’m new to the sourdough world and am always on the lookout for new recipes to try. This can be modified many ways but the recipe is great as is also. Thank you!
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Made these this morning and added a chopped pear that had got pushed to the back of the produce drawer (the skin looked funky but after I peeled it, it was just fine) and about a half cup of chopped walnuts. The muffins were quite tasty the first time I made them (with a fairly new starter), but today, with a more mature starter and those additions, they are outstanding!
Now I’m considering subbing bulk stevia or Splenda for the white sugar next time I make them. Has anyone tried that?
Hello. Just found your recipe and loved it since I read it and went right away to the kitchen to try it. It came out spectacular. Absolutly love it and will make it again in the future.
I added cranberries and a chopped apple to the batter, came out wonderful.
Thanks so much for sharing ❣️
Regards from. Costa Rica.
Karla.
So glad you enjoyed it! Thank you for the kind comment.
I am so excited about this recipe! I am celiac but thought I could convert this recipe to gluten free using my gluten free starter and gluten free flour blends with seed dust for a gluten substitute. I was so surprised when the recipe worked out perfectly following the recipe with the other ingredients as written in your recipe. I also folded in currents before scooping the batter into the muffin pan. Thanks for the inspiration.
So glad this recipe worked for you! Thank you for your comment!
I just made these with some discard I saved from building my starter, they turned out beautiful and taste great. I might lower my oven temperature a bit as mine burned around the bottom edges, but I’m certain that the burn is just my oven, which has a tendency to run hot. Thank you so much for this recipe, I will definitely be making these again, and again, and again. 🙂
These are delicious! I started making sourdough this year so am constantly on the lookout for new ways to use the discard. I made these muffins with self rising flour and omitted the baking powder. Turned out perfect. thanks!!
So glad these were a success!
Just made these and they were fabulous! Really nice crumb. I followed another commenter’s suggestion and I replaced the half cup of brown sugar with unsweetened applesauce. But I did sprinkle a little cinnamon sugar on top before baking. Still tasted sweet enough to me.
I realized I only had about 3/4 cup starter and it was un-fed but it turned out fine.
Thanks for the great recipe
Can the unfed starter be used straight out of fridge or should it be at room temp before adding to mix?
Thank you!
I don’t use mine straight out of the fridge. I feed it like the recipe says, let sit out and then remove a cup to cook with. Hope this helps.
I have made this four times. I use my starter straight out of the fridge. Sometimes I put cinnamon chips in them. My whole family loves these muffins!
I just made these with very elderly, icebox-cold starter discard and they came out great.
Could I put cream cheese in this recipe? If so, how much? I am using the potato flake starter. Thanks!
You can try, I’ve only made it the way it’s written.
I used applesauce instead of sugars, olive oil instead of butter, orange juice instead of milk, and added craisins and orange zest. It was fantastic! I try to reduce foods that cause inflammation; if more sweetness is desired, drizzle honey (as I told my grown daughter).
Could this be modified for an overnight ferment? I’m new to sourdough, but we all seem to tolerate wheat better when it’s had a chance to fully sour, but I wasn’t sure since it called for egg.
I have not tried it but it may work for you.
Wonderful way to use the sourdough discard! I added a cup of cinnamon chips to the batter. Thanks for the recipe!!
You’re very welcome!
I have Amish Friendship (sweet sour dough starter). Can I substitute this sweeter sour dough starter in this recipe. If I can..do I use one cup before I feed it (dough is ready to use on the 10th day after feeding it) or after?
Thank you.
I have not tried it with an Amish starter but I would use the cup before you feed it I think if I did try it.
Barbara, I have an Amish starter as well. How did it turn out? Did you make any modifications to accommodate for the change?
These are fantastic, thank you!! I modified a bit to use some almond flour and coconut flour, and I used coconut sugar. Agree with post above, these have great crumb!
Wonderful! So glad these were a hit!
Chloe I would love to know what ratios you used of almond and coconut flour! Did you change out any of the sweeteners? Thank you so much!
Made these and added a cup of chocolate chips into the mix 🙂 Delicious! Will definitely make these again.
Oh that sounds just wonderful! So glad you enjoyed these muffins!
Have you made this into a loaf of bread?
I have not tried making it into bread but see no reason why you couldn’t Kayla. Just go by the muffin recipe and put the dough in a 9 x 5 loaf pan.
These are PERFECT! I don’t know that I’ve ever baked muffins with as nice a crumb as these. I doubled the batch (large family) and everyone is loving them. They are just beautiful warm out of the oven with butter. Saving these to make again and again.
That is just wonderful! We are thrilled these were such a hit. Thank you so much for the kind comment!
These were fantastic! And sooooo easy! I mixed everything in 1 bowl and cooked as directed. only difference was I used oil instead of butter. Great way to use up extra sourdough.
Wonderful! So glad these were a hit!!
Do you use fed or unfed starter?
I use the starter that I take out before I feed it, Tiffany.
How much oil did you sub in for the butter? I am running low on butter….