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 that 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 ⅔ of the way full.

Ingredients and Tools You’ll Need

You can use a discard or an active starter, just fill the muffin tins less if you use an active starter.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

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 discard (if using active, only fill your tins ⅔ of the way full.)
• ½ cup milk

Cinnamon Sugar

• 1 ½ cups sugar
• 3 teaspoons cinnamon
• 2 sticks unsalted butter melted

How to Make Sourdough Cinnamon Sugar Muffins

Step One: Prep

Preheat oven to 350℉ (175℃). Grease or line 12 muffin cups with paper liners.

Step Two: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and ground allspice.

Step Three: Make Batter

In a separate bowl, cream together the 1 cup of 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, a third of the dry ingredients, half the milk, then the final third of dry ingredients). Stir in the sourdough starter by hand, scraping the bowl to make sure everything is incorporated.

Step Four: Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. (If you’re using an active starter, fill only ⅔ of the way full.)

Step Five: Bake

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step Six: Prepare Cinnamon Sugar Coating

In a bowl, melt the 2 sticks of butter. In a separate bowl, combine the remaining 1 ½ cups of sugar and the cinnamon.

Step Seven: 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.

Serving & Storing

Serve with fresh fruit salad, vanilla yogurt, kid-friendly granola, or my favorite cast iron skillet omelet, and plenty of coffee.

Store them in an airtight container at room temperature for about 2 to 3 days, or refrigerate them for up to a week.

You can make these ahead of time and freeze them. Just freeze them without the sugar coating and add it after reheating them or letting them thaw out.

More Sourdough Muffin Recipes

Make a big batch and freeze them for quick and easy breakfasts all week (or month!!).

• Strawberry sourdough muffins are just the thing for a spring morning.
• Sourdough blackberry muffins come together super quickly.
• Have some of these sourdough lemon muffins to enjoy during winter.
• If you’ve got some extra starter and a bag of chocolate chips, you’re halfway there to making chocolate chip sourdough muffins.

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