Description
Delightful muffins with rich layers of flavor, blending the tang of sourdough with the warmth of cinnamon, perfect for brunch or coffee breaks.
Ingredients
- ½ cup butter (1 stick, softened)
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup milk
- ¾ cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1½ cup brown sugar
- 5 tablespoons flour (for cinnamon filling)
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted, for cinnamon filling)
- â…” cup powdered sugar (for vanilla glaze)
- 1 teaspoon vanilla extract (for glaze)
- ½-1 tablespoon milk (for glaze consistency)
Instructions
- Preheat the oven to 350°F (175°C) and prepare your muffin tins.
- Cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, ensuring they are fully incorporated, then mix in the vanilla extract.
- In another bowl, mix the milk and sourdough starter until combined.
- Gradually add the milk mixture to the creamed butter mixture, alternating with flour and baking powder. Mix until just combined.
- In a small bowl, combine 5 tablespoons of flour, ground cinnamon, and melted butter to create the cinnamon sugar filling.
- Fill muffin tins halfway with batter, add a spoonful of the cinnamon sugar filling, and top with more batter to fill the cups about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
- For the vanilla glaze, mix powdered sugar, vanilla extract, and milk until smooth, then drizzle over the cooled muffins.
Notes
Use room-temperature eggs and softened butter for the best results. Consider adding nuts or chocolate chips for extra texture.