Description
Tender, tangy muffins crowned with a crackly cinnamon-sugar crust — perfect for lazy mornings, lunchboxes, or sweet “just because” moments. Let’s turn sourdough discard into a warm hug!
Ingredients
Muffins
-
1 cup sourdough discard (unfed)
-
1 cup unsalted butter (melted; brown butter for extra magic!)
-
1 cup granulated sugar
-
1 cup packed brown sugar
-
4 large eggs (room temp)
-
2 tsp vanilla extract
-
1 cup milk (any kind)
-
3 cups all-purpose flour (spoon & level)
-
2 tsp baking powder
-
1 tsp baking soda
-
2 tsp ground cinnamon
-
1 tsp salt
Cinnamon Sugar Coating
-
½ cup melted butter
-
¾ cup sugar
-
1½ tbsp cinnamon
-
Pinch of cardamom (optional)
Instructions
-
Preheat & prep: Oven to 375°F (190°C). Grease or line two 12-cup muffin tins.
-
Wet mix: Whisk melted butter, granulated & brown sugars until sandy. Add eggs one at a time, whisking well. Stir in vanilla, milk, and sourdough discard.
-
Dry mix: Sift together flour, baking powder, baking soda, cinnamon, and salt.
-
Combine: Fold dry into wet gently until no flour streaks remain. Lumps are good! Overmixing = tough muffins.
-
Fill: Scoop batter (~¾ full) into muffin cups using a #16 (¼ cup) scoop for even sizing.
-
Bake: 18–20 minutes, rotate halfway. Tops should spring back and be golden.
-
Coat: Let cool 5 mins. Dip warm tops in melted butter, then roll in cinnamon sugar. Double dip for extra crunch!
Notes
-
Apple Pie: Fold in 1 cup diced apples + 1 tsp nutmeg.
-
Nutty Crunch: Add ½ cup toasted pecans to batter and coating.
-
Chocolate: Mix in 1 cup chocolate chips; roll coating in cocoa-cinnamon sugar.
-
Vegan: Use plant butter, flax eggs (4 tbsp ground flax + 10 tbsp water), and almond milk.
-
Lemon Zing: Add 2 tbsp lemon zest; roll in lemon-sugar instead.
Nutrition
- Calories: 240 cal Per Muffin
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Carbohydrates: 32g