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.
This batter is highly versatile. You can make sourdough doughnut in your doughnut pan and bake it.
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If you like simple cinnamon sugar muffins recipes then try this recipe.
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How to make these sourdough doughnut muffins?
You need the following ingredients to make these muffins..
- All-Purpose Flour: Unbleached all-purpose flour is used here; you can use any type of flour.
- Sourdough Starter/Discard: 100% hydration sourdough discard/starter
- Baking soda: Leavner in the recipe
- Salt: Adds flavor and taste.
- Brown Sugar: Adds molasses taste
- Granulated Sugar: Adds sweetness
- Melted Butter: Unsalted butter is used in the recipe.
- Cinnamon:
- Nutmeg :
- Egg :
- Milk: 2% milk is used in the recipe.
- See recipe card for quantities.
Instructions to make this sourdough doughnut muffins
In a large bowl,add all-purpose flour, cinnamon, nutmeg, salt, and baking soda and set aside.
In a large bowl add egg, melted butter, sourdough starter, milk, brown sugar, and granulated sugar, mix everything.
To this add flour-spice then mix well and set aside.
Transfer the muffin batter to the muffin tin.
- Step 1: Combine all spices, salt, baking soda and all purpose flour
- Sourdough starter
- Step 3: Wet ingredients, sourdough starter, egg, milk, brown sugar and granulated sugar.
- Step 4: Muffin matter
After baking, dip the muffin into melted butter then roll it into cinnamon sugar.
Substitutions
Instead of butter, you can add vegetable oil or coconut oil.
If you want, adding pecans and walnuts will make it more protein rich.
Variations
If you want you can add fresh fruit, or nuts to these sourdough muffins.
Storage
These muffins remain good for 1-2 days at room temperature and then refrigerate for 5 days. If you want to store more time freeze the muffins.
Top tip
These muffins can be made using whole wheat flour or a mix of all purpose flour and whole grain flour.
These muffins are made as part of #mufffinmonday.
Looking for other Muffin recipes like this? Try these:
Other Sourdough Recipes
These are my favorite dishes:
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
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Preheat the oven to 375 degrees F. Lightly grease two12-cup mini muffin tin with cooking spray. Set it aside.
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For the muffins: in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, whisk together the egg, sourdough starter, melted butter, brown sugar and granulated sugar.
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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.
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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.
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Let the muffins cool for a few minutes before removing them from the muffin tin to a cooling rack to cool completely.
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For the topping: in a small bowl, whisk together the sugar and cinnamon.
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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.
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
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.