Description
Delightful cinnamon sourdough muffins that blend nostalgia with modern baking. Perfect for breakfast or a snack.
Ingredients
- 1 cup sourdough discard or active sourdough starter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the sourdough starter, oil, egg, vanilla, and milk. Mix until well combined.
- In another bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
These muffins are best served warm. For added flavor, consider adding nuts or dried fruits. Store in an airtight container for up to three days, or freeze for up to three months.