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Sourdough Cinnamon Muffins
Sourdough Cinnamon Muffins – soft and airy, these muffins taste like autumn! And they are a great way to use up some of your sourdough starter!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Manuela Zangara
Dry Ingredients
-
180
gms
– 1 ½ cup plain flour
-
1
tsp
baking powder
-
¼
tsp
baking soda
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2
tsp
cinnamon
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½
tsp
nutmeg
-
¼
tsp
salt
Wet Ingredients
-
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
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120
ml
– ½ cup milk
-
1
egg
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In a medium bowl, mix together the dry ingredients.
-
In a small bowl, whisk together the wet ingredients.
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Add the wet ingredients to the dry ingredients and stir to combine.
-
Add the sourdough and mix well.
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Fold in the walnuts.
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Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
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Bake at 200°C – 400°F for 18-20 minutes or until cooked through.
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When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.