Sourdough Cinnamon Muffins are made with tangy sourdough starter, warm cinnamon spice, and a moist, tender crumb. Topped with a sweet cinnamon-sugar crunch. Perfect for breakfast, brunch, or snack.
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Tools you may need:
Ingredients:
- Sourdough Starter: This is a mixture of flour and water that has undergone fermentation, usually with the help of wild yeast and bacteria. It adds a unique flavor and leavening properties to the muffins. It can be fed or unfed.
- Flour: The base ingredient providing structure to the muffins. All-purpose flour is commonly used, and it interacts with the starter for the right texture.
- Sugar: Adds sweetness to the muffins. It not only enhances the flavor but also contributes to the overall moisture. Organic cane sugar is what I used.
- Baking Soda: A leavening agent that reacts with acidic components (like sourdough starter or lemon juice) to help the muffins rise. I recommended Bob’s Red Mill Baking Soda.
- Baking Powder: Another leavening agent that adds additional lift to the muffins. It contains both an acid and a base and works in conjunction with the baking soda. I recommended Bob’s Red Mill Baking Powder.
- Salt: Enhances the flavor of the muffins and balances the sweetness.
- Melted Butter: Contributes to the moisture and richness of the muffins, adding a buttery flavor. Use unsalted butter.
- Sour Cream: Provides moisture and a subtle tangy flavor, contributing to the overall texture of the muffins.
- Vanilla: Adds a sweet and aromatic flavor, complementing the other ingredients.
- Egg: Acts as a binder, helping to hold the muffins together and providing structure.
- Cinnamon: Ground cinnamon is a star ingredient, infusing the muffins with a warm and aromatic spice that complements the sourdough tang. The cinnamon not only flavors the batter but also creates a tempting topping for a delightful crunch.
How to make sourdough cinnamon muffins:
- Preheat your oven to 350°F.
- In a large mixing bowl combine the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon and salt. Whisk together.
- In a separate mixing bowl combine the wet ingredients: sourdough starter, sour cream, vanilla, egg. Whisk all together.
- Add in cooled melted butter to the wet ingredients and whisk.
- Add the dry ingredients to the wet ingredients and mix together just until all of the flour is hydrated. Make sure not to over mix.
- Grease your muffin pan if you’re not using muffin liners.
- Spoon approximately 2 tablespoons of muffin batter into each portion.
- Bake for 18-20 mins. Don’t over bake or it will be dry.
- Once the muffins are slightly cools, dip the tops in melted butter, and then dip into another bowl with cinnamon sugar.
- Enjoy!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
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How to store sourdough cinnamon muffins:
You can store the muffins in an airtight container for 2-3 days.
Sourdough Cinnamon Muffins
Sourdough Cinnamon Muffins are made with tangy sourdough starter, warm cinnamon spice, and a moist, tender crumb. Topped with a sweet cinnamon-sugar crunch.
Ingredients
- 1/2 c sourdough starter fed or unfed
- 1.5 c all purpose flour
- 3/4 c granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c melted unsalted butter 8 tbsp 1 stick
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 egg
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl combine the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon and salt. Whisk together.
- In a separate mixing bowl combine the wet ingredients: sourdough starter, sour cream, vanilla, egg. Whisk all together.
- Add in cooled melted butter to the wet ingredients and whisk.
- Add the dry ingredients to the wet ingredients and mix together just until all of the flour is hydrated. Make sure not to over mix.
- Grease your muffin pan if you're not using muffin liners.
- Spoon approximately 2 tablespoons of muffin batter into each portion.
- Bake for 18-20 mins. Don't over bake or it will be dry.
- Once the muffins are slightly cools, dip the tops in melted butter, and then dip into another bowl with cinnamon sugar.
- Enjoy!
