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.