These Sourdough Discard Cinnamon Streusel Muffins are fluffy, flavorful, and super easy to make! The warm cinnamon filling and crunchy streusel on top make each bite a treat.
Imagine waking up to the smell of cinnamon wafting through your kitchen. I love how these muffins use sourdough discard, making them a perfect way to reduce waste and enjoy leftovers!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! If you don’t have discard, you can use plain yogurt or buttermilk as a substitute to keep the muffins moist and tangy.
Butter vs. Oil: I often choose melted butter for richness, but vegetable oil works too if you’re looking for a lighter option. Each gives a different texture!
Buttermilk: If you don’t have buttermilk, you can mix 1/2 cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes, and it will curdle slightly, creating a perfect substitute.
Cinnamon: While ground cinnamon is traditional, you can spice things up by adding nutmeg or even a dash of cardamom. Adjust to your taste!
How Do You Achieve the Perfect Streusel Topping?
The streusel is what elevates these muffins and adds crunch. It’s important to achieve that perfect crumbly texture, and here’s how!
- Combine all dry ingredients for the streusel first to ensure even mixing.
- Use cold butter and cut it in quickly. This keeps the mixture crumbly instead of mushy.
- Don’t overmix; you want little crumbs to form, not a paste!
Sprinkle generously over the muffins before baking for an irresistible crunch!
Enjoy your baking journey with these muffins. They are perfect for breakfast or a cozy snack!
Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 1/2 cup vegetable oil or melted butter
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup buttermilk or milk (if needed for consistency)
For the Cinnamon Filling:
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 3 tbsp cold unsalted butter, cubed
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20 minutes for baking, making a total of approximately 35-40 minutes. Once baked, you’ll want to let them cool a bit before adding the glaze, so keep that in mind!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This allows the muffins to bake evenly. Line a 12-cup muffin tin with paper liners, or grease the cups well to avoid sticking.
2. Mix the Wet Ingredients:
In a medium bowl, whisk together the sourdough discard with the oil (or melted butter), egg, granulated sugar, brown sugar, and vanilla until everything is nice and smooth.
3. Combine the Dry Ingredients:
In a separate large bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. This helps to evenly distribute the baking soda and powder, ensuring your muffins rise beautifully.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. If your batter looks too thick, you can add buttermilk or milk one tablespoon at a time until it’s a thick yet spoonable consistency.
5. Prepare the Cinnamon Filling:
In a small bowl, mix together the brown sugar and cinnamon for the filling. This will add a delightful burst of cinnamon flavor in the middle of your muffins!
6. Assemble the Muffins:
To assemble, spoon about a tablespoon of muffin batter into each muffin cup. Sprinkle a teaspoon of the cinnamon filling on top of the batter, then add enough batter to nearly fill each cup. You want to ensure the filling will be nestled nicely inside!
7. Make the Streusel Topping:
For the streusel, combine the flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter using a fork (or your fingers) until the mixture resembles coarse crumbs. This will create that delicious, crunchy topping.
8. Top with Streusel:
Generously sprinkle the streusel topping over each muffin before baking—don’t be shy here!
9. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
10. Prepare the Glaze:
While the muffins cool, whisk together the powdered sugar, milk (or cream), and vanilla until smooth. This step is optional, but it adds a sweet finishing touch!
11. Serve and Enjoy:
Once they’ve cooled for a few minutes, drizzle the glaze over the muffins and serve them warm or at room temperature. Enjoy every soft, cinnamon-infused bite with that crunchy streusel topping!
These Sourdough Discard Cinnamon Streusel Muffins are a wonderful way to use up that sourdough discard while indulging in a delicious treat. Perfect for breakfast or as a sweet snack!
Can I Use Active Sourdough Starter Instead of Discard?
Absolutely! While the recipe calls for unfed sourdough discard, you can use an active sourdough starter instead. Just reduce the amount of additional flour slightly, as the starter adds moisture and structure.
What Can I Substitute for Buttermilk?
No buttermilk? No problem! Mix 1/2 cup of regular milk with 1 tablespoon of vinegar or lemon juice, and let it sit for about 5 minutes. This will mimic buttermilk’s acidity and consistency perfectly!
How Long Do Leftover Muffins Stay Fresh?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Make the Muffins Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it includes xanthan gum for better texture since gluten-free flours can behave differently in baking!
