These Sourdough Cinnamon Muffins are soft, buttery, and packed with warm cinnamon flavor - just like a churro. Topped with a crunchy cinnamon-sugar sprinkle, they’re a delicious and easy way to use up sourdough discard in just 30 minutes!
I’m on a mission this month to create as many sourdough muffin recipes as I can.
So far, I’ve made everything from sourdough chocolate chip muffins and double chocolate sourdough muffins to sourdough oatmeal muffins and morning glory muffins. It’s been so fun swapping out my old non-sourdough quick bread recipes for these delicious sourdough versions.
And these sourdough discard cinnamon muffins have quickly become a new favorite. My fiancé devoured five of them in one day, so I can confidently say they’re a hit!
They're soft, buttery, and packed with warm cinnamon flavor, almost like a churro in muffin form. Topped with a crunchy cinnamon-sugar sprinkle, they come together in just 30 minutes and are the perfect way to use up sourdough discard.
Whether you want to enjoy them for breakfast, brunch, or a snack, they're easy to make ahead and can be customized with your favorite mix-ins.
I’m so excited for you to try these cinnamon sourdough muffins, and I hope you love them as much as we do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and a slightly tangy taste. The older your discard is, the more noticeable the flavor will be.
- Cinnamon- Cinnamon gives these muffins a warm, cozy flavor. You can mix in a little nutmeg or cardamom if you want to try something different.
- All-Purpose Flour- Regular all-purpose flour works best here. You can swap up to ⅓ with whole wheat flour for a heartier muffin.
- Granulated Sugar- Adds sweetness and helps with texture. You can also use brown sugar, coconut sugar, or reduce to ¾ cup (150 grams) for less sweetness.
- Whole Milk- The fat in whole milk gives these muffins a tender texture, but any milk (dairy or non-dairy) works just fine.
- Butter- Adds a rich, buttery flavor that pairs well with the cinnamon sugar. Since butter firms up at room temperature, these muffins are best served warm. You can use an equal amount of neutral-flavored oil if you prefer.
- Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
Tips for Success
- Measure ingredients carefully. Weigh your flour or spoon it into the measuring cup and level it off to avoid using too much. Too much flour can make your muffins dense.
- Use room temperature ingredients. For the best texture, make sure your eggs, sourdough discard, and milk are at room temperature before mixing.
- Don't overmix. Stir the batter gently, just until everything is combined. Overmixing can result in dense, tough muffins.
- Customize with mix-ins. Feel free to add your favorite mix-ins, like chocolate chips, nuts, or dried fruit, to make these muffins your own.
- Serve warm. Muffins made with butter can firm up as they cool. A quick 10–15 seconds in the microwave or a few minutes in the oven will soften them up perfectly.
How to Make Sourdough Cinnamon Muffins
Here is how to make cinnamon muffins with sourdough discard.
Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each well with butter, oil, or cooking spray.
Step 2: Make cinnamon sugar mixture. In a small bowl, mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon. Set aside.
Step 3: Whisk dry ingredients. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
Step 4: Mix wet ingredients. In a large mixing bowl, whisk the melted butter and sugar until smooth and slightly paler in color. Whisk in the eggs, one at a time, until fully incorporated. Stir in the milk, sourdough discard, and vanilla extract until well combined.
Step 5: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix to avoid dense muffins.
Step 6: Fill muffin wells. Divide the batter evenly among the 12 muffin wells. Sprinkle a generous pinch of the cinnamon sugar topping over each muffin.
Step 7: Bake muffins. Place the muffins in the preheated oven and bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and serve. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the best texture.
How to Store
Store cooled sourdough cinnamon sugar muffins in an airtight container at room temperature for 3-4 days. For the best texture, warm in the oven or microwave for 10-15 seconds before serving.
To store longer, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.
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No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Cinnamon Muffins
Ingredients
Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Sourdough Muffins
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon Diamond Crystal Kosher Salt if using table salt or Morton's, reduce the amount by about half
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (113 grams, 1 stick) unsalted butter melted
- 1 cup (200 grams) granulated sugar
- 2 large (100 grams) eggs room temperature
- ¾ cup (180 grams) whole milk room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each well with butter, oil, or cooking spray.
- In a small bowl, mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon. Set aside.1 tablespoon granulated sugar, 1 teaspoon ground cinnamon
- In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.2 cups (240 grams) all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a large mixing bowl, whisk the melted butter and sugar until smooth and slightly paler in color. Whisk in the eggs, one at a time, until fully incorporated. Stir in the milk, sourdough discard, and vanilla extract until well combined.½ cup (113 grams, 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix to avoid dense muffins.
- Divide the batter evenly among the 12 muffin wells. Sprinkle a generous pinch of the cinnamon sugar topping over each muffin.
- Place the muffins in the preheated oven and bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the best texture.
Notes
- Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
- Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.
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