Today I am back with yet another recipe that uses your sourdough starter: Sourdough Cinnamon Muffins.
These muffins are soft and airy and they taste like autumn! I make these often as my elder daughter loves them – in fact, she loves anything cinnamon. The good news is, they also freeze very well. Just wrap them in aluminum foil and pop them in the freezer. The thaw and enjoy!
They are great at breakfast, morning tea, or afternoon tea. However, I would be lying if I told you I never had them after dinner! Hahahaha
These muffins are also a great way to use up some of your sourdough starter… so, what are you waiting for?? Go to your kitchen and get cooking! You can thank me later! Maybe while enjoying one of these muffins with a hot cup of coffee or tea!
Don’t forget to check out all my other sourdough recipes! You can find them here! I am sure you will love them!
Enjoy these Sourdough Cinnamon Muffins and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Sourdough Cinnamon Muffins
- 180 gms – 1 ½ cup plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 60 gms – 4 tbsp butter or vegetable spread melted
- 100 gms – ½ cup brown sugar
- 100 gms – ½ cup granulated sugar
- 1 tsp vanilla extract
- 120 ml – ½ cup milk
- 1 egg
- 250 gms – 1 cup sourdough starter
- 100 gms – 3 ½ oz. walnuts coarsely crushed
In a medium bowl, mix together the dry ingredients.
In a small bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir to combine.
Add the sourdough and mix well.
Fold in the walnuts.
Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
Bake at 200°C – 400°F for 18-20 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
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