Sourdough Cinnamon Buttermilk Muffins

5 from 108 votes

Delicious Sourdough Cinnamon Buttermilk Muffins madewith cinnamon, sourdough starter and buttermilk with touch of cinnamon sugarstreusel topping.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: #Muffinrecipes, Sourdough cinnamon buttermilk muffins, Sourdough muffin recipes, Sourdough recipes

Servings: pieces

Calories: 219kcal

2 cup 260g all-purpose flour
1 cup /200g sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 ½ teaspoon / 6g cinnamon
½ teaspoon / 2g salt
¾ cup / 179g buttermilk
⅓ cup / 77g Sourdough starter discard
½ cup /76g vegetable oil
2 large eggs
2 tablespoons sugar ( 1 tablespoon granulated sugar + 1 tablespoon Turbinado sugar
½ teaspoon cinnamon

Preheat oven to 425°F (218°C). line with muffin tin with muffin liners. Set aside.
In a bowl, combine the flour, sugar, baking powder, baking soda cinnamon, and salt.
In another bowl, beat together the milk, vegetable oil, and eggs.
Incorporate the wet ingredients into the dry ingredients and mix.
To this add sourdough discard or starter and stir just until combined – don’t overmix.
Divide the batter about 3 tablespoon evenly between the prepared muffin cups.
In a small bowl, combine the 1 tablespoon granulated sugar , 1 tablespoon and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.
Bake the muffins 425°F (218°C) for 5 minutes and then reduce the temperature to 350°F (177°C) and continue to bake for about 10 minutes until a toothpick inserted in the center comes out clean.

Nutrition information provided as an estimate only. Various brands and products can change the counts.