Easy Sourdough Discard Cinnamon Streusel Muffins
And I am back with another yummy sourdough recipe! If you want to see all my sourdough recipes click here! But for today, lets talk about these yummy sourdough cinnamon streusel muffins! Last week I shared some sourdough chocolate chip muffins and today we are adding to that!
These cinnamon streusel sourdough muffins are similar to a coffee cake style, with the cinnamon flavor in the muffin and the streusel on top. I was always intimidated by muffin recipes, until I started to understand the science behind baking. Now, I make them all the time.Jump to Recipe
What you’ll love about sourdough muffins:
These sourdough streusel muffins are so yummy and easy to make! Its an easy way to use your sourdough discard to make something homemade for your family.
Cinnamon Streusel Sourdough Muffins
Easy cinnamon streusel sourdough discard muffins. Makes 12. Tastes amazing and is easy to make.
- 1/2 cup butter Melted
- 2 Large eggs
- 1 Cup sourdough discard or starter 200g
- 1/2 Cup Sugar
- 1 Tsp vanilla extract
- 3/4 Tsp salt
- 1 1/2 Cups all purpose flour
- 1/2 Cups milk
- 1/2 Tsp baking powder
- 1 Tsp baking soda
- 1/2 Tsp ground cinnamon
- 1/2 Cup all purpose flour
- 1/4 Cup brown sugar
- 1/2 Tsp ground cinnamon
- 3 Tbsp butter cut into small pieces
Preheat your oven to 325 degrees
Mix your butter, sugar, eggs, milk, sourdough discard and vanilla extract using a wooden spoon or whisk in a large mixing bowl.
Add the dry ingredients including the flour, salt, baking soda, and baking powder into the bowl with your wet ingredients and stir until just combined. Sprinkle the cinnamon over the top and fold it in, so that it looks as if it’s got a ribbon of cinnamon. You can mix it through, but I like the swirls.
Grease your muffin tin, or add muffin liners to the muffin pan.
Divide the muffin batter among 12 muffin spots.
In a small bowl, take your streusel ingredients and mix by hand until the butter has broken down and mixed with the flour, sugar and cinnamon. You do not want it to be a solid dough. You want it to be a crumble. Add about 1 tbsp of the crumble topping onto the top of each muffin. Make sure not to add too much or it will sink into the muffin.
Bake the muffins in the oven from 15-20 minutes. You can check by placing a toothpick into the middle and check to see if there is any liquid batter. You want to let the top slightly brown.
Let them cool on a wire rack before eating. You can store these in an airtight container, once they have cooled completely.
- Don’t overfill your muffin tins, this will cause them to overflow and stick to the pan. I try to shoot for filling the cups 1/2 to 2/3 full.
- Do not overmix your muffin mixture. I will mix mine until it is just combined. This will result in a light and tender muffin. If you overmix it will develop the gluten which will change the texture and structure of the dough.
- Having your eggs at room temperature make it easier to combine this batter. I like to melt my butter as well in the microwave.
- Do not put too much crumb topping to the tops of the muffins, as it will sink down into the muffin.
- Add apples, pecans, or walnuts to your cinnamon swirl muffins if you want a bit of texture in your muffins.
More Sourdough Recipes
Looking for more ways to use up that sourdough starter or discard? I have tons of great sourdough recipes for you!
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