Are you tired of throwing away your sourdough discard and searching for a delectable way to use it? Look no further. My Cinnamon Sourdough Discard Muffins are the delicious answer to your sourdough starter dilemmas.
Estimated reading time: 10 minutes
Sourdough discard is the extra bit of sourdough starter that you might have when you're making your own bread. Don't throw it away!
You can use it to make yummy treats like banana muffins, chocolate chip muffins, and even tortillas. The sourdough discard adds a special tangy flavor to these recipes that you won't get from using regular flour.
And did you know you can make your own starter without yeast? Give it a try, then use it to make different sourdough bread recipes. Just remember to save your sourdough discard.
My kids LOVE these banana muffins made with sourdough discard - they're tangy and sweet at the same time.
I've also used sourdough starter discard to add a tangy flavor to mini chocolate chip muffins. And they turned out so well that we made sourdough discard chocolate chip cookies, too!
Or if you're in the mood for something savory, try making tortillas with your sourdough discard.
Cinnamon Sourdough Discard Muffins: The Perfect Way to Use Up Your Sourdough Starter
These muffins are tender, moist, and packed with aromatic cinnamon flavor, balanced perfectly with a delicious crumble topping. Plus, they're a breeze to make, coming together in just 30 minutes.
I tend to have a lot of sourdough discard around, because we make so much bread. And it seems like sourdough bread is easier on my daughter's stomach than regular bread.
Ingredients for Sourdough Discard Muffin Recipe
Here's what you'll need to make these muffins.
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 teaspoons ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons butter, melted
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup sourdough starter
- 1 egg
Crumble Topping
- 6 tablespoons butter, softened
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
How to Make Sourdough Discard Muffins
- Preheat the oven to 400°f.
- In a large bowl, mix 1 ½ cup flour, baking powder, baking soda, 3 teaspoons cinnamon, and ¼ teaspoon salt.
- Add 4 tablespoons melted butter, ½ cup brown sugar, ½ cup granulated sugar, vanilla, milk, and egg to the dry ingredients. Mix well until the batter is smooth.
- Fold in the sourdough starter and let the mixture sit for 15 minutes.
- Combine the crumble topping ingredients in a separate mixing bowl until clumps form.
- Line a muffin tin with muffin liners. Using a large baking scoop, fill each cup with batter.
- Top each muffin with the crumble topping, covering the entire surface.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Prep time: 15 minutes
Cook time: 15 minutes
Yields: 12 muffins
Allergen and Dietary Substitutions
- For a dairy-free option, use non-dairy milk and vegan butter.
- For a vegan version, replace the egg with a flaxseed "egg" by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water.
- To make them gluten-free, substitute gluten-free all-purpose flour.
Sourdough Discard Muffins FAQs
Q: Can I use a different sweetener?
A: Absolutely! You can try swapping the white sugar with more brown sugar or even use coconut sugar or maple syrup for a natural sweetener option.
Q: Can I add mix-ins to the batter?
A: Yes! Nuts, dried fruit, or chocolate chips would make delicious additions to these muffins.
Q: How should I store these muffins?
A: Once fully cooled, store the muffins in an airtight
So, the next time you have extra sourdough discard, remember this easy sourdough discard muffin recipe plus the sourdough discard recipes at the beginning of this post. Your family will love the unique taste, and you'll be using up something that might have gone to waste. Happy baking!
Recipe
Cinnamon Sourdough Discard Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 teaspoons ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons butter melted
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup sourdough starter
- 1 egg
Crumble topping
- 6 tablespoons butter softened
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Pre-heat the oven to 400°f.
- Mix 1 ½ cup flour, baking powder, baking soda, 3 teaspoons cinnamon, and ¼ teaspoon salt in a large bowl.
- Mix in 4 tablespoons melted butter, ½ cup brown sugar, ½ cup granulated sugar, vanilla, milk, and egg. Mix well until the batter is smooth.
- Add the sourdough starter and mix. Set aside for 15 minutes.
- In a mixing bowl, add the remaining ingredients and mix by hand forming clumps of streusel topping.
- Add muffin liners to a muffin tin. Using a large baking scoop, add the batter to each muffin cup.
- Add the topping to each muffin fully covering the batter.
- Cook the muffins at 400°f for 15-18 minutes until the center of the muffin is fully cooked. Use a toothpick to test the center of the cupcake.
- Let muffins cool completely before removing and enjoying.
Notes
Allergen and Dietary Substitutions
- For a dairy-free option, use non-dairy milk and vegan butter.
- For a vegan version, replace the egg with a flaxseed "egg" by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water.
- To make them gluten-free, substitute gluten-free all-purpose flour.
Nutrition
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Hi Erin, thanks for the comment. I'd say it depends on whether you stored the discard in the fridge or not. I've baked with discard that's a couple of days old when it was stored in the fridge and it was just fine. If it was out on the counter, check carefully for mold or spoilage I'd probably err on the side of caution and NOT use it for baking.
I am new to sourdough. Am I able to use my discard from day 2 and 3 for these muffins?
So glad you and your kids enjoyed them!
So delicious! Even my picky kiddos loved these muffins. I like to enjoy them with a hot cup of coffee in the morning.
Such a great recipe! The sourdough flavor really shines with the other sweet components AND it is a great use for discard.
I have always been trying to save sourdough before to make sure none goes to waste and this is over the top, not to mention these muffins are really tasty - didn't expect how it turned out.
These muffins were a total win with my little ones. They were soft, moist, and that hint of sourdough tang is so delish. The cinnamon aroma is amazing and the crumble topping is the perfect finishing touch.
The combo of sweet and tangy flavors is spot on. Easy to make and so delicious.
Hi Tara - thanks for the comment, and great ideas for the substituiosn to make this a low-fat and low-sugar recipe!
Many discard recipes that I have found, taste overwhelmingly of sourdough.
This one was very good!
Since I'm watching my husband's sugar & fat intake, I sub'd stevia for the granulated sugar and omitted the crumb topping since I used the butter called for in the recipe along with the brown sugar.
I just sprinkled a little raw sugar over the tops for some crunch before popping them in the oven.
They still came out soft and moist ~ with just the right amount of sweetness!
Thank you, Sarita for taking the time to share this delicious recipe with all of us.
I was nervous to try this recipe because I normally look for recipes with reviews or comments on them. I made these muffins and they were a big hit in the house. Soooo delicious!!! My picky daughter and picky husband LOVED these muffins. Will be making them again!
The crumble topping recipe was too much. I will half crumble topping recipe next time.