Description
A tender, tangy muffin made with sourdough discard, loaded with autumn spices and topped with a buttery cinnamon streusel.
Ingredients
Scale
- 1 cup sourdough starter discard
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 large egg
- 1/2 cup melted butter
- 1 tbsp vanilla extract
- 1/4 cup milk
- 1/2 cup flour (for streusel)
- 1/2 cup brown sugar (for streusel)
- 4 tbsp cold butter (for streusel)
- 1 tbsp cinnamon (for streusel)
Instructions
- Preheat oven to 375°F and line a muffin tin.
- Mix cold butter, flour, sugar, and cinnamon for the streusel; chill.
- Whisk dry ingredients (flour, leaveners, spices) in a large bowl.
- Combine wet ingredients (butter, sugar, egg, sourdough, vanilla) in another bowl.
- Gently fold wet ingredients into dry until just combined.
- Fill muffin tins 3/4 full and top with a generous amount of streusel.
- Bake for 18-22 minutes until a toothpick comes out clean.
Notes
Uses up sourdough discard, features warm seasonal spices, and offers a perfect texture balance between soft cake and crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 285 kcal