These Sourdough Discard Cinnamon Streusel Muffins are warm and delicious! They have a soft texture and a sweet, crunchy topping that makes breakfast feel special.
Honestly, who doesn’t love a good muffin? I can’t resist adding extra streusel on top when I bake them—treat yourself, right? Plus, it’s a great way to use up that sourdough discard!
I love how quick and easy these muffins are to make. Just mix, scoop, and bake! They make my mornings bright and sweet—perfect for sharing or keeping all to myself! 😉
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the muffins! It adds a unique tanginess and helps to keep the muffins moist. If you don’t have sourdough discard, you can use plain yogurt or buttermilk instead, but the flavor will differ slightly.
Butter: Unsalted butter is best, as it allows you to control the salt level. If you’re out of butter, coconut oil is a fantastic substitute to keep that moisture—you won’t miss the taste!
Granulated Sugar: While I love using regular granulated sugar for sweetness, consider brown sugar for a deeper flavor. However, keep in mind that brown sugar may slightly change the texture of your muffins.
Cinnamon: This ingredient is key for flavor! If you’re feeling adventurous, try mixing it with nutmeg or ginger for a spiced twist!
How Do I Make the Perfect Streusel Topping?
Making a great streusel topping can seem tricky, but with these tips, you’ll nail it! The key is to keep the butter cold. Cold butter creates those lovely, crisp clumps that everyone enjoys.
- First, in a small bowl, combine the flour, sugar, and cinnamon.
- Add in the cold butter, breaking it into small pieces.
- Use your fingers or a pastry cutter to mix it until you see coarse crumbs forming. Don’t overwork it; you want those nice, uneven bits!
- Once mixed, sprinkle it generously over your muffin batter before baking. This gives that beautiful golden top.
With these insights, you’re all set to make the most delicious Sourdough Discard Cinnamon Streusel Muffins ever! Enjoy the baking process!
Sourdough Discard Cinnamon Streusel Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough discard (unfed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk (whole or your choice)
For the Cinnamon Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold, cut into small pieces
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Plus, you’ll want a little time for cooling before you dig in. So overall, about 40-50 minutes from start to enjoying your warm muffins!
Step-by-Step Instructions:
1. Prepping Your Oven and Muffin Tin:
Begin by preheating your oven to 350°F (175°C). While that’s heating up, grab your muffin tin and line it with paper liners or give it a good greasing. This will help your muffins come out easily after baking!
2. Mixing the Wet Ingredients:
In a medium bowl, take your sourdough discard and whisk it together with the granulated sugar, melted butter, eggs, and vanilla extract. Keep whisking until everything is smooth and well mixed. It should be creamy and inviting!
3. Mixing the Dry Ingredients:
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures there are no lumps and your muffins have a nice, even texture.
4. Combining Wet and Dry Mixtures:
Now it’s time to combine! Gradually add the dry ingredients into the wet mixture. Alternate by adding a little milk in between the flour additions, starting and ending with the flour. Stir just until combined—no overmixing! We want those muffins fluffy.
5. Making the Streusel Topping:
In a smaller bowl, mix together the flour, brown sugar, and cinnamon for the streusel. Then, add in the cold butter pieces. Use your fingers or a pastry cutter to mix until you see a crumbly texture. This streusel will give your muffins that lovely topping!
6. Filling the Muffin Tin:
Divide the muffin batter evenly among the cups in your prepared muffin tin, filling each about three-quarters of the way full. Don’t forget to leave room for that big streusel top!
7. Adding the Streusel:
Generously sprinkle the prepared streusel topping over each muffin. The more, the merrier!
8. Baking to Perfection:
Place your muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean and the topping is golden brown.
9. Cooling:
Once baked, remove your muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoying Your Muffins:
These delightful muffins are best enjoyed warm or at room temperature. Pair them with coffee or tea for a sweet treat at breakfast, snack time, or even dessert!
These Sourdough Discard Cinnamon Streusel Muffins are delightful, with a tender crumb enhanced by the unique tang of sourdough and topped with a crunchy, cinnamon-spiced streusel. Enjoy every bite!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter in place of discard! Just reduce the amount of milk slightly to compensate for the extra moisture in a fully active starter. Start by reducing the milk to about 1/3 cup and adjust as needed for the batter consistency.
Can I Make These Muffins Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend that has xanthan gum included. Check the packaging for equivalent measurements, as some blends may require adjustments in liquid or baking time.
How Do I Store Leftover Muffins?
To store leftover muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months!
Can I Add Mix-Ins to the Batter?
Yes! Feel free to add in mix-ins like chopped nuts, chocolate chips, or dried fruit to the batter. Just be mindful not to add too many, as this could affect the texture and rising of your muffins. About 1/2 cup of mix-ins should work well without overwhelming the batter.
