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.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 114kcal

Author Kate Freebairn

Equipment

Mixing Bowl
Digital Scales
12 hole muffin pan

Ingredients

200 g Sourdough Starter (can be discard or active starter)
150 g All Purpose Flour
70 g Sugar
2 Eggs
6 g Baking Powder
50 g Vegetable Oil
50 g Milk
8 g Cinnamon (ground)
5 g Salt
5 g Vanilla Extract
30 g Almond Meal (can substitute extra 30g of AP flour or whole wheat)
2 g Nutmeg

Instructions

Preheat oven to 180C/350F and grease a 12 hole muffin pan 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 pan. This recipe will fill a 12 hole muffin pan(each hole around ¾ full).
Bake at 180ºC/350ºF 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