How to Make Easy + Delicious Sourdough Cinnamon Sugar Muffins

A delicious twist on your everyday muffin! Perfect for any time of day, these sourdough cinnamon sugar muffins blend tangy sourdough starter sourdough with sweet cinnamon sugar. Not only are they delicious, but they’re also a fantastic way to use leftover sourdough starter.

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.

Golden sourdough cinnamon sugar muffins on a wire rack, with a detailed view of the sugar-coated tops, showcasing the texture of the cinnamon sugar mixture.

Sourdough Cinnamon Sugar Puffs

These muffins combine the delightful tang of sourdough with a sweet cinnamon-sugar crunch, offering a deliciously unique take on a classic treat.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 12 Muffins

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
  • 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

Instructions 

  • Prep. Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
    A muffin tin lined with white paper cups, with alternating cups left empty, on a kitchen counter with a blue and white floral cloth partially visible.
  • Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
    A top view of a decorative yellow bowl filled with dry flour mixture on a marble surface, with a blue and white floral cloth beside it.
  • 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.
    Three stages of batter mixing in a yellow bowl, showing the progression from smooth, creamed butter and sugar to the final thick muffin batter.
  • Fill muffin cups. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
    A muffin tin lined with white paper cups, with alternating cups left empty, on a kitchen counter with a blue and white floral cloth partially visible.
  • Bake. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
    Baked muffins in a tan muffin tin, displayed on a counter next to a blue and white floral cloth, with the muffins showing a lightly golden top.
  • 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.
    A bowl of cinnamon sugar next to a glass measuring cup with melted butter, set on a white surface with a blue and white floral cloth underneath.
  • 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.
    The coating process of a muffin, being dipped in melted butter and then rolled in cinnamon sugar, shown with a blue and white cloth background.

Notes

I use tongs to dip the muffins, but you can do them by hand too.
Calories: 380kcal | Carbohydrates: 64g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 316mg | Potassium: 55mg | Fiber: 1g | Sugar: 42g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1mg

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.

Golden sourdough cinnamon sugar muffins on a wire rack, with a detailed view of the sugar-coated tops, showcasing the texture of the cinnamon sugar mixture.

I hope you enjoy them as much as we do!

Muffin Tips

  • Temperature Control: Ensure all ingredients, particularly the sourdough starter and eggs, are at room temperature before you start. This helps the mixture to incorporate more smoothly and uniformly.
  • Mixing Technique: Avoid overmixing the batter once you’ve added the flour. Mix just until the ingredients are combined so the muffins stay tender and fluffy

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.

Serving Suggestions

Serve with fresh fruit salad, vanilla yogurt, our favorite cast iron skillet omelet, and plenty of coffee.

Troubleshooting and Help

Can I use a different type of flour instead of all-purpose?

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.

What if I don’t have a sourdough starter?

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.

Can I make these muffins ahead of time?

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.

Is there a way to reduce the sugar?

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!

Storing Leftovers

Storing this properly will help keep them fresh and tasty:

Room Temperature: After the muffins have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for about 2 to 3 days.

Refrigerating: You can refrigerate the muffins if you prefer. Place them in an airtight container and they should last for up to a week. Just bring them to room temperature or warm them up slightly before serving.

Freezing: These muffins freeze well even with the cinnamon sugar coating. First, let them cool completely. Then, wrap each muffin individually in plastic wrap and place them in a freezer bag or airtight container. They can be frozen for up to 3 months. Thaw them at room temperature or warm them in the microwave when you’re ready to enjoy.

By following these storage tips, you can enjoy your muffins at their best anytime!

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!

A plate of several golden sourdough cinnamon sugar muffins, heavily coated with cinnamon sugar, presented on a white plate with a blue and white patterned cloth beneath.
How to Make Easy + Delicious Sourdough Cinnamon Sugar Muffins
Click here to subscribe

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 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.

    1. 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 ❤️❤️