Sourdough Cinnamon Muffins
These simple to make sourdough cinnamon muffins make a delicious snack any time of the day. Delicious crisp exterior and tender crumb are the secret to these successful muffins.
Equipment
- Mixing Bowl
- Digital Scales
- 12 Hole Muffin Tin
Ingredients
- 200 g Sourdough Starter Discard or Active Starter
- 150 g All Purpose Flour
- 70 g Sugar
- 2 Eggs
- 6 g Baking Powder (1 tsp)
- 50 g Vegetable Oil Light flavor
- 50 g Milk
- 8 g Cinnamon Ground (2 tsp)
- 5 g Salt (1 tsp)
- 5 g Vanilla Extract
- 30 g Almond Meal can substitute extra 30g of AP flour
- 2 g Nutmeg Ground (half tsp)
Instructions
- Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.
- Mix the sourdough starter, 2 eggs, milk, vanilla extract and oil in a bowl. Whisk together until well combined. It's ok if the oil sits on the top, it will combine once it is poured into the dry ingredients.
- In a separate bowl mix together all purpose flour, almond meal, salt, baking powder, cinnamon, nutmeg and sugar.
- Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
- Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full).
- Bake at 180C/350F for approximately 15 minutes or until muffins are golden brown.
Notes
- The almond meal is optional. I love the moisture it adds to the interior and crunch it gives the exterior. But if you need them to be nut free, or you just don't have it on hand, add an extra 30g of AP flour to the batter.
Nutrition
Calories: 239kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 33mgSodium: 244mgPotassium: 39mgFiber: 2gSugar: 10gVitamin A: 109IUVitamin C: 1mgCalcium: 53mgIron: 1mg
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