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–+ servings
homemade sourdough muffins coated in cinnamon sugar
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5 from 2 votes

Sourdough Cinnamon Sugar Puffs

These muffins combine a simple sourdough discard recipe with a sweet cinnamon-sugar crunch.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Sourdough Cinnamon Sugar Puffs, Sourdough Discard
Servings: 12 Muffins
Calories: 380kcal
Author: Katie

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

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.

Nutrition

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