Sourdough Cinnamon Sugar Muffins
I’m not saying that I need to get out more or that I miss going out to brunch. But, I am saying I’m enjoying leaving baked goods on my neighbor’s door steps because it brightens their day. Additionally, my fiance and I do not need all these amazing baked goods. But, we’re doing brunch for dinner tonight, and part of brunch includes muffins.
I recommend using fresh nutmeg because it is flavorful and aromatic. When you bite into these muffins you get that spicy warmth that comes from these spices. If you don’t have fresh, using store-bought is fine. Also, if you find that you’re missing cinnamon, clove and nutmeg, you can use Apple Pie or Pumpkin Spice seasoning. Apple Pie has less clove then Pumpkin spice.
In my post Sourdough Chocolate Chip Cookies, I recommend using a cookie scoop for equal size cookies. In this recipe, I used the medium scoop to achieve an equal amount of batter in each muffin. This batter is thick, so it scoops perfectly.
For my starter, I fed the starter around 9 am with 150 g water and 150g bread flour. I did not discard because this recipe works best with 1 cup of starter and I needed more than my usual 100g of discard (about 1/3-1/2 cup). I wanted the starter to be well-fed, and then not need to be fed again after I pulled out what I need. If you haven’t already made a sourdough starter, check out my tutorial.
Turbinado Sugar is a coarse sugar that I usually use to create a little crunch on top of the muffin. Please note, granulated sugar is a little too fine to create a crunch texture on top and melts into the muffin. Dusting the tops of the muffins with this course cinnamon sugar mixture will add a delightful crunch. Additionally, there are course cinnamon sugar products on the market, they work fine.
Finally, I use cupcake liners for these, you do not have to. I find that they are easier to pop out of the tins with the liners. Alternatively, you can spray or butter your tins.
Sourdough Cinnamon Sugar Muffins
- Kitchen Aid
- Muffin Tin
- Cookie/Ice Cream Scoop
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground Cinnamon
- 1 teaspoon FRESH ground nutmeg
- 1/2 teaspoon clove optional
- 1/2 teaspoon salt
- 4 tablespoon melt butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk or milk substitute- I used Oat Milk
- 1 egg
- 1 cup fed sourdough starter
- 1.5 tablespoon turbinado sugar
- 3/4 teaspoon cinnamon
- Preheat oven to 400 degrees and line 18 cupcake tins (or Spray cupcake tins)
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, clove, and salt
- Cream together butter and sugar.
- Next, add milk, egg and vanilla extract and mix till just combined.
- Mix in fed sourdough starter.
- Add dry ingredients together and mix.
- Divide batter between 18 cupcake tins- about half full
- Combine turbinado sugar and teaspoon of cinnamon together and dust over muffins.
- Bake 15 to 18 minutes.
- Finally, allow to cool on a wire rack. But, you can enjoy while just warm.
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