Sourdough Cinnamon Muffins

A sourdough cinnamon muffin on a wooden cutting board.

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!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 248kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.