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Moist Sourdough Discard Cinnamon Swirl Muffins

A freshly baked sourdough discard cinnamon muffin with a rich cinnamon swirl top, sitting on a white plate.
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Use your extra sourdough discard to make these incredibly moist and flavorful cinnamon swirl muffins. This recipe is simple and perfect for using up starter byproduct.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 cup sourdough discard (unfed starter)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • For the Swirl: 1/4 cup packed brown sugar
  • For the Swirl: 1 teaspoon ground cinnamon
  • For the Swirl: 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon. Set aside.
  3. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  4. Whisk in the egg, sourdough discard, milk, and vanilla extract until the wet ingredients are smooth.
  5. Add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix; a few lumps are fine.
  6. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar, 1 teaspoon of cinnamon, and 1 tablespoon of melted butter until crumbly.
  7. Fill each muffin cup about two-thirds full with batter.
  8. Sprinkle about one teaspoon of the cinnamon swirl mixture over the top of the batter in each cup. Use a knife or toothpick to gently swirl the topping into the batter a couple of times.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not feed your sourdough starter before measuring out the discard for this recipe; use it directly from the fridge or counter.
  • Overmixing develops gluten, which results in tough muffins. Mix only until the flour disappears.
  • For extra bakery-style tops, sprinkle a small amount of coarse sugar on top before baking.

Nutrition

Find it online: https://dishicious.com/sourdough-discard-cinnamon-muffins/