Sourdough Cinnamon Muffins with Crumble Topping
Soft, fluffy sourdough cinnamon muffins with a tender crumb and a buttery cinnamon-sugar crumble on top. Perfect for using sourdough discard or active starter, these muffins are lightly tangy, warmly spiced, and ideal for breakfast or snacking.
Equipment
- Muffin pan
- Paper liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sourdough starter active or discard
- ½ cup milk
- ⅓ cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Crumble Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter
Instructions
- Preheat the oven to 425°F (220°C) and line a muffin pan with paper liners.
- In a bowl, mix flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk sourdough starter, milk, melted butter, egg, and vanilla extract until smooth.
- Add wet ingredients to dry ingredients and gently mix until just combined.
- Cover and rest the batter for 30 minutes if desired.
- In a small bowl, combine crumble topping ingredients and rub butter into the mixture until crumbly.
- Divide batter evenly into muffin cups, filling nearly to the top.
- Sprinkle crumble topping generously over each muffin.
- Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 375°F (190°C).
- Continue baking for 15-17 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Nutritional Info (Approximate per muffin)
- Calories: 210
- Carbohydrates: 30g
- Fat: 9g
- Protein: 4g
