Sourdough Cinnamon Sugar Muffins
Every flavor is good in its own way, but cinnamon sugar is the best. You always have the ingredients, it’s easy, and it makes your kitchen smell sweet and delicious. We love these sourdough cinnamon sugar muffins so much we never freeze them, just eat them all in one day.
I make these as a sourdough discard recipe, but if you choose to use an active starter, you’ll need two muffin tins because they will rise more. In that case, only fill your tins 2/3 of the way full.
Sourdough Cinnamon Sugar Puffs
Ingredients
Batter
- 2 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon ground allspice
- ¼ teaspoon cloves
- 1 teaspoon salt
- 1 cup sugar
- ⅔ cup shortening or butter room temperature
- 2 whole eggs
- ¾ cup sourdough starter
- ½ cup milk
Cinnamon Sugar
- 1 ½ cups sugar
- 3 teaspoons cinnamon
- 2 sticks unsalted butter melted
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Instructions
- Prep. Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Make batter. In a separate bowl, cream together the 1 cup sugar and shortening until light and fluffy. Beat in the eggs one at a time, then stir in the dry ingredients and milk alternately (a third of the dry ingredients,half the milk, next third of the dry ingredients, next half of milk, then the final third of dry ingredients. Stir in the sourdough starter by hand, scraping the bowl to make sure everything is incorporated.
- Fill muffin cups. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare cinnamon sugar coating. In a bowl, melt the 2 sticks of butter. In a separate bowl, combine the remaining 1 ½ cups sugar and the cinnamon.
- Dip and roll. Dip the baked muffins in the melted butter, then roll in the cinnamon-sugar mixture to coat. Serve warm or at room temperature.
Notes
Nutrition
These turned out so wonderfully light and flavorful that they became an instant hit. They’re fun to dip and roll in the melted butter and cinnamon sugar mixture, and they’re delicious and not too sweet.
I hope you enjoy them as much as we do!
Key Ingredients and Tools
Here are a few key tools and ingredients that will help you make the best sourdough cinnamon suge muffins:
- Sourdough Starter. This is the heart of the recipe, providing a unique tang and texture. If you don’t have your own, check if a local bakery might share or sell some, or you can begin your starter a few days in advance using just flour and water.
- Muffin Pan. Essential for shaping and baking the muffins. If you don’t own one, muffin liners placed on a regular baking sheet can work in a pinch, although they may not hold their shape as perfectly.
- Ground Allspice. Adds a warm, aromatic flavor that complements the cinnamon sugar. If you can’t find allspice, a mix of ground cinnamon, nutmeg, and cloves can substitute well.
- Cinnamon. This spice is key for achieving the classic sweet and spicy coating. Always use fresh cinnamon for the best flavor; stale spices can diminish the taste of your muffins.
These tools and ingredients will help make sure your muffins are a hit.
Troubleshooting and Help
Yes, you can! Whole wheat flour is a great substitute if you want a heartier texture. Just keep in mind it might make the muffins slightly denser.
If you don’t have a starter ready, you can use plain yogurt or buttermilk as a substitute to still get that tangy flavor, though the texture might be slightly different.
Absolutely! They keep well in an airtight container for a few days. You can also freeze them. Just skip the sugar coating, and add it after reheating when you’re ready to serve.
You can reduce the amount of sugar in the batter if you prefer something less sweet, especially since you’re rolling them in cinnamon sugar after baking. Just cut the sugar amount by a third in the batter recipe, and they should still taste great!
These tips should help ensure your muffins turn out delicious every time you bake them!
I hope you enjoy making and sharing these Sourdough Cinnamon Sugar Muffins as much as I do. They’re perfect for any occasion, whether it’s a family breakfast or a treat to brighten someone’s day. With the tips and answers provided, you should have everything you need to bake these muffins with confidence. So grab your apron, preheat your oven, and get ready to bake a batch of these delightful muffins. Happy baking!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Does this recipe use discard or actual starter?
I use discard usually. active is fine, but fill the tins a bit lower as it will puff up more!
This recipe is super simple, moist, and super tasty. It has also made the house smell like fall time. This is a keeper and I can see making this often.
thanks Ilonka! so happy you enjoyed it. try them in mini muffins if you haven’t yet! 🙂
How would the baking time change to make these mini muffins?
hey tess mine are usually ready at about 15 min. 🙂
When I try to use the “print” button on this recipe, I am getting prompted to enter my email and sign up to receive “ads and promotional emails”. This is the first I am encountering this. Hopeful it’s a glitch that is fixable as I use your recipes all the time! <3
Anyways, these are in the oven now! Yummy! Thank you.
hi tina! i don’t like how that box is worded… it just signs you up for my email list! if you are already on it, i don’t why you are seeing it, but it won’t s ign you up tiwce… it will just get rid of the box! i hope you like the recipe ❤️❤️