Ingredients

½ cup butter (1 stick, softened)

1½ cup white sugar

2 teaspoons vanilla extract

2 eggs

1 cup milk

¾ cups sourdough discard or active starter

4 teaspoons baking powder

3 cups all purpose flour

1½ cup brown sugar

5 Tablespoons flour

4 teaspoons ground cinnamon

6 Tablespoons butter (melted)

⅔ cup powdered sugar

1 teaspoon vanilla extract

½-1 Tablespoon milk

Instructions

Step 1: Make the cinnamon sugar filling and topping by stirring together the brown sugar, 5 tablespoons flour, and ground cinnamon in a bowl. Add the melted butter and mix until combined. Set aside.

Step 2: Preheat your oven to 350℉ (175℃). Place bakery-style muffin liners in a muffin tin and set aside. Large muffin liners are important for this recipe to support the muffins as they rise.

Step 3: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add vanilla extract, eggs, milk, and sourdough discard (or active starter), mixing until combined.

Step 4: Add baking powder and all purpose flour to the wet mixture. Stir gently until just combined; avoid over-mixing to keep the muffins fluffy.

Step 5: Spoon batter into the muffin liners until they are halfway full. Add a spoonful of the cinnamon sugar mixture on top of the batter in each muffin. Then, add another spoonful of batter over the cinnamon sugar layer.

Step 6: Crumble and press the remaining cinnamon sugar mixture onto the tops of the muffins, filling the liners nearly to the top. The muffin liners will hold the shape as the muffins rise during baking.

Step 7: Bake for 25-30 minutes at 350℉ (175℃), until the muffin tops are golden brown and a toothpick inserted into the center comes out clean. Avoid over-baking to keep the muffins moist.

Step 8: While the muffins cool, prepare the vanilla glaze by mixing powdered sugar, vanilla extract, and milk. Start with ½ tablespoon milk and add more gradually until you reach a drizzle-ready consistency.

Step 9: Drizzle the glaze over the cooled muffins and enjoy.

Tips & Variations

Use large bakery-style muffin liners to prevent the batter from spilling over and to support the rising muffins.

For extra flavor, sprinkle chopped nuts like walnuts or pecans into the cinnamon sugar mixture.

If you don’t have sourdough discard, you can substitute with an equal amount of yogurt or buttermilk to maintain moisture and tang.

Adjust the cinnamon amount to suit your taste, or add a pinch of nutmeg for a warm spice variation.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use an active starter in the same amount as the discard. Just be aware that an active starter may cause the muffins to rise a little more and can add a stronger sourdough flavor.

What if I don’t have sourdough starter at all?

You can substitute the sourdough starter with yogurt or buttermilk of equal quantity. This will maintain the muffins’ moisture and tang, though the flavor profile will be slightly different.