Description
Delicious muffins made with sourdough discard that combine the flavors of cinnamon and brown sugar in a convenient, portable form.
Ingredients
Scale
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped nuts (optional)
- 1/4 cup flour (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.
- In a large bowl, whisk together sourdough discard, sugar, and melted unsalted butter until smooth; add eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.
- Gradually add dry ingredients to the wet mixture, folding gently with a spatula until the batter just comes together.
- In a small bowl, combine brown sugar, chopped nuts (if using), and flour; rub mixture into coarse crumbs.
- Fill each muffin liner halfway with batter. Sprinkle crumb topping over each and fill nearly to the top with more batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let muffins cool in the tin for 5-7 minutes, then transfer to a wire rack to cool slightly.
Notes
For a nut-free version, omit the nuts or use seeds instead. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 16g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg