Sourdough Doughnuts Muffins
These sourdough doughnut muffins taste like doughnuts in bite-size form. Made with sourdough starter/discard and spices like nutmeg, cinnamon and sugar. These basic sugar-cinnamon-nutmeg flavors give you the taste of doughnuts without deep frying.
Servings: 24 mini muffins
Calories: 92kcal
Ingredients
- 1 ¼ cups 162.5 g all-purpose flour
- ⅓ cup 76 g granulated sugar
- 3 tablespoon 35 g packed light brown sugar
- ½ cup 85g Sourdough Starter
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- ⅓ cup milk
- ¼ cup 50g butter melted
- Topping:
- ¼ cup 50g granulated sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons 53g melted butter
Instructions
- Preheat the oven to 375 degrees F. Lightly grease two12-cup mini muffin tin with cooking spray. Set it aside.
- For the muffins: in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the egg, sourdough starter, melted butter, brown sugar and granulated sugar.
- Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
- Scoop the batter into the prepared muffin tin, filling the cups ⅔ full. Bake for 10 minutes until the tops spring back lightly to the touch.
- Let the muffins cool for a few minutes before removing them from the muffin tin to a cooling rack to cool completely.
- For the topping: in a small bowl, whisk together the sugar and cinnamon.
- Dip the top of the muffins in the melted butter. Roll the top of each muffin in the cinnamon and sugar until evenly coated with cinnamon and sugar.
Video
Nutrition
Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 82mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 0.004mg | Calcium: 10mg | Iron: 0.4mg
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