Cinnamon Sourdough Muffins
I love the added slight tanginess these sweet cinnamon-sugar muffins have. They’re quick to make using unfed starter and simple pantry staples. Perfect for an after school snack or an easy weekend breakfast!
What you'll need: Makes 12 muffins
1 cup all purpose flour
½ cup sugar
¼ cup brown sugar
1 teaspoon cinnamon
1 pinch nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup (270g) sourdough discard you can use active sourdough starter or discard
⅓ cup avocado oil
1 large egg
1 teaspoon vanilla
For the sugar topping:
¼ cup brown sugar
¼ cup sugar
½ teaspoon cinnamon
How to make it:
Begin by preheating your oven to 350°F.
Next, in a small bowl combine the sugar topping ingredients (sugar, brown sugar, and cinnamon). Set aside.
In a medium mixing bowl combine the dry ingredients (flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg). Mix well with a large spoon. Set aside.
In a large mixing bowl, combine the wet ingredients (sourdough starter or discard, oil, egg, and vanilla). Add the dry ingredients and mix with a hand mixer until well combined. It will become a very sticky batter.
Line a muffin tin with liners. Using a cookie scooper, drop one scoop into each liner, heavily cover with 1-2 tsp sugar mixture, then top with another scoop of batter. Fill each to ⅔rds way full. Do not overfill. Then add the sugar on top of each muffin as well.
Bake for 20 to 25 minutes or until a toothpick comes out clean from the middle.
Notes: Store any leftover muffins in an airtight container at room temperature. These muffins will be good for four days after baking.