These Sourdough Discard Cinnamon Streusel Muffins are soft and delicious, with a sweet cinnamon topping that’s simply irresistible. They make use of sourdough discard—no waste here!
Baking these muffins brings back cozy memories of weekends. I love enjoying them fresh out of the oven with a cup of coffee. Bonus: they’re quick to whip up, so you can treat yourself anytime! ☕️
Key Ingredients & Substitutions
Sourdough Discard: This recipe is a fantastic way to use up unfed sourdough discard. If you don’t have any, you can make a quick starter by mixing equal parts flour and water, letting it sit overnight until bubbly. It won’t have the same flavor as discard, but it will work in a pinch.
All-Purpose Flour: The base of the muffins is all-purpose flour, but whole wheat flour can be used for a nuttier flavor and more fiber. If you go this route, you might want to use a little less, as whole wheat absorbs more moisture.
Butter: Unsalted butter gives you better control over the salt in the recipe. If you prefer to use oil, like vegetable or melted coconut oil, you can substitute it at a 1:1 ratio. Just remember that oil will not give you the same rich flavor.
Milk: You can use any kind of milk you have on hand, including non-dairy options like almond milk or oat milk. Just make sure it’s unsweetened to avoid affecting the muffins’ sweetness.
Eggs: If you’re looking for an egg substitute, consider using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or applesauce. This might change the texture a bit, but it’ll still be delicious.
How Can I Achieve the Perfect Cinnamon Streusel Topping?
The streusel topping adds a delightful crunch and sweetness to your muffins. Here’s how to get it just right:
- Use cold butter! This helps create that crumbly texture. Cut it into small pieces so it easily mixes into the dry ingredients.
- Combine the dry ingredients first: mix flour, brown sugar, cinnamon, and salt together before adding the butter. This ensures even distribution of flavors.
- Work quickly: you want to handle the mixture as little as possible. Use a pastry cutter, fork, or your hands to combine until it resembles coarse crumbs.
- Don’t be afraid to make it a bit chunky; larger clumps will give you a lovely rustic look on top of the muffins.
With these tips, your cinnamon streusel will be the star of the show and make your muffins even more irresistible!
Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20-25 minutes for baking, with an additional 5 minutes of cooling time. You’ll enjoy these delicious muffins in no time — perfect for breakfast or a snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that the muffins bake evenly. Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
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 until well combined. This step is essential to evenly distribute the leavening agents throughout the flour.
3. Combine the Wet Ingredients:
In a separate bowl, mix the sourdough discard, melted butter, milk, eggs, and vanilla extract. Stir until the mixture is smooth and well incorporated.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula or wooden spoon just until combined. Make sure not to overmix; it’s okay if the batter has a few lumps.
5. Prepare the Cinnamon Streusel Topping:
In a small bowl, take the flour, brown sugar, cinnamon, and salt. Mix them together. Then, add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs. This will create that crunchy topping we love!
6. Fill the Muffin Cups:
Now, divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full. This helps to leave room for the muffins to rise while baking.
7. Add the Topping:
Generously sprinkle the cinnamon streusel topping over each muffin before baking, ensuring each muffin gets a delicious crunch!
8. Bake the Muffins:
Put the muffin tin in your preheated oven and bake for 20-25 minutes. Keep an eye on them; they should be lightly golden, and a toothpick inserted in the center should come out clean.
9. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, transfer the muffins to a wire rack to cool completely. They are best enjoyed warm or at room temperature.
10. Enjoy Your Muffins!
These moist, tender muffins with a crunchy cinnamon streusel topping are not only delicious but also a delightful way to use up your sourdough discard. Perfect for a morning treat or a tasty snack any time of day!
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a nuttier flavor. Just remember to slightly reduce the amount, as whole wheat absorbs more moisture.
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 them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make These Muffins Without Eggs?
Yes, if you need an egg substitute, you can use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or 1/4 cup applesauce to help bind the ingredients together.
What Should I Do if I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can make a quick starter by mixing equal parts flour and water and letting it sit overnight until bubbly. While it won’t have the same depth of flavor, it will still work well in the recipe.
