Warm, cinnamon-scented mini muffins made with sourdough discard are an easy way to use up starter and bake something cozy in under 30 minutes. These Cinnamon Sourdough Mini Muffins (using sourdough discard!!) are tender, lightly sweet, and perfect for breakfast or an afternoon pick-me-up. If you love discard baking, try this blueberry sourdough discard muffin recipe for another quick treat.
Why You’ll Love This Cinnamon Sourdough Mini Muffins (using sourdough discard!!)
- Uses sourdough discard so nothing goes to waste.
- Quick to mix and bakes in about 12–14 minutes.
- Tender crumb with warm cinnamon flavor everyone will love.
- Perfect for meal prep and freezes well for later.
- Child-friendly size and great for packing in lunchboxes.
Ingredients Needed
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Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
-
Wet Ingredients:
- 1 cup active sourdough discard (unfed)
- 1 large egg
- 1/3 cup milk (dairy or plant-based)
- 1/4 cup melted butter or neutral oil
- 1 teaspoon vanilla extract
-
Toppings (optional):
- Coarse sugar or cinnamon sugar for sprinkling
- Melted butter for brushing after baking
Step-by-Step Instructions
- Preheat oven to 350°F and grease or line a mini muffin tin (24 cups).
- Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, mix sourdough discard, egg, milk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and stir gently until just combined; batter will be slightly thick.
- Spoon batter into prepared mini tins, filling each about 3/4 full.
- Sprinkle tops with coarse sugar if using, then bake 12–14 minutes until tops are set and a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack and brush with melted butter if desired.
Serving Suggestions Cinnamon Sourdough Mini Muffins (using sourdough discard!!)
- Serve warm with a pat of butter and a hot cup of coffee or tea.
- Offer alongside yogurt and fruit for a simple brunch spread.
- Pack a few in lunchboxes with sliced apples for a balanced snack.
- Turn them into mini dessert bites with a dollop of whipped cream and cinnamon dusting.
- For more sourdough muffin ideas, try this sourdough coffee cake muffins variation.
Tips for Success Cinnamon Sourdough Mini Muffins (using sourdough discard!!)
- Use discard that is at room temperature for best mixing and texture.
- Do not overmix the batter; a few lumps are fine and keep muffins tender.
- If your discard is very sour, reduce sugar by a tablespoon or add a splash more vanilla.
- Store baked muffins in an airtight container at room temperature up to 2 days, or freeze for up to 3 months.
- For a sweeter, swirled top, sprinkle cinnamon sugar before baking and press lightly — see a similar idea in this sourdough cinnamon roll focaccia for inspiration.
Variations
- Blueberry Cinnamon: Fold in 1/2 cup fresh or frozen blueberries for fruity bursts.
- Streusel Top: Mix 2 tablespoons flour, 1 tablespoon butter, and 1 tablespoon brown sugar for a crumb topping.
- Dairy-Free: Use melted coconut oil and plant-based milk to make these dairy-free.
- Maple Spice: Replace half the sugar with maple syrup and add 1/4 teaspoon nutmeg.
Cinnamon Sourdough Mini Muffins (using sourdough discard!!)
Warm, cinnamon-scented mini muffins made with sourdough discard are an easy and cozy treat, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup active sourdough discard (unfed)
- 1 large egg
- 0.33 cups milk (dairy or plant-based)
- 0.25 cups melted butter or neutral oil
- 1 teaspoon vanilla extract
Toppings (optional)
- Coarse sugar or cinnamon sugar for sprinkling
- Melted butter for brushing after baking
Instructions
Preparation
- Preheat oven to 350°F and grease or line a mini muffin tin (24 cups).
- Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, mix sourdough discard, egg, milk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and stir gently until just combined; batter will be slightly thick.
- Spoon batter into prepared mini tins, filling each about 3/4 full.
- Sprinkle tops with coarse sugar if using, then bake 12-14 minutes until tops are set and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and brush with melted butter if desired.
Notes
Use discard that is at room temperature for best mixing and texture. Do not overmix the batter; a few lumps are fine and keep muffins tender. Store baked muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. For a sweeter, swirled top, sprinkle cinnamon sugar before baking and press lightly.