Sourdough Birthday Cake Muffins – Zesty South Indian Kitchen

Published: Jun 30, 2025 ·by Swathi.This post may contain affiliate links ·

Sourdough Birthday Cake Muffins are a fun twist on traditional muffins—tender, lightly tangy from sourdough discard, and full of colorful sprinkles, reminiscent of birthday cake.

This is an easy recipe could easily make.by kids  This is a butter free recipe made with sourdough starter, vanilla extract, eggs, oil, and milk. This resembles a well-known grocery store muffin delicious,  You can try with sourdough discard or starter both will work here.

If you don’t have sourdough starter you can make this  Birthday cake Muffins.

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Ingredients

 You need following ingredients to make this sourdough birthday cake muffins.

• Sourdough starter/ discard : I have used    100% hydration sourdough Starter  you can use discard too.
• All purpose flour ; Use unbleached all purpose flour
• Brown sugar : light brown sugar.
• Sugar
• Baking powder  : gives lift and softness to the muffin
• Salt : Adds flavor to the muffin batter
• Eggs : Add softness to the muffin batter
• Sprinkles :  I used two types of sprinkles you can use any type .
• Oil :  Canola oil is used in the recipe,
• Milk :  2% Milk is used in the recipe
• Vanilla Extract

See recipe card for quantities.

Instruction to make sourdough birthday cake muffins ?

In a large mixing bowl, add the dry ingredients such as  flour, brown sugar, granulated sugar, salt, and baking powder. Mix thoroughly to ensure even distribution

In another bowl add egg, milk, sourdough starter, oil, vanilla extract, and mix

Combine both dry and wet ingredients and fold the sprinkles  .

Then transfer to  muffin and bake  and enjoy.  If you want, you can add sprinkles on top.

Variations to this Sourdough Brithday Cake Muffins

Here are the few variations of Sourdough Brithday cake muffins

1. SourdoughFunfetti + Cream Cheese Swirl

• Add dollops of lightly sweetened cream cheese to the batter and swirl with a knife.
• Topping: Sprinkle crushed golden Oreos before baking.

2. Sourdough Chocolate Confetti

• Replace ¼ cup of flour with cocoa powder.
• Add white chocolate chips + rainbow sprinkles.
• Optional: A little espresso powder deepens the chocolate flavor.

3. Sourdough Lemon Confetti Poppy Seed

• Add zest of 1 lemon + 1 tablespoon lemon juice to the wet ingredients.
• Replace vanilla with lemon extract.
• Stir in 1 tablespoon poppy seeds and pastel sprinkles.

4. Sourdough Strawberry Milk Muffins

• Use freeze-dried strawberries crushed into powder (2 tbsp) in the dry mix.
• Swap milk for strawberry milk or add a touch of strawberry extract.
• Pink sprinkles or dried strawberry pieces for topping.

5. Sourdough Gluten-Free Almond Funfetti

• Use a gluten-free flour blend + ½ cup almond flour.
• Add ½ teaspoon almond extract along with vanilla.
• Top with slivered almonds and colorful sprinkles.

6. Sourdough Vegan Birthday Cake Muffins

• Replace eggs with 2 flax eggs (2 tablespoon flaxseed + 6 tablespoon water).
• Use plant-based milk and oil instead of butter.
• Coconut whipped cream topping post-bake for flair.

7. Sourdough Peanut Butter Cup Funfetti

• Swirl ⅓ cup natural peanut butter into the batter.
• Add mini chocolate chips and sprinkles.
• Top with chopped mini peanut butter cups before baking.

Storage

Store  sourdough birthday cake muffins at room temperature in an airtight container for 2-3 days or refrigerate for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.

This  Sourdough Birthday cake Muffins is made  for this month #MuffinMonday 

MuffinMonday is a group of bakers who gather monthly to bake muffins. Check out our muffins on our Pinterest board. Find links to past events and more about Muffin Monday on our home page.

ABC Muffins from A Day in the Life on the Farm

Banana Cream Cheese Muffins from Passion Kneaded

Panettone Muffins from Karen’s Kitchen Stories

Raspberry Muffins from A Messy Kitchen

Roasted Strawberry Muffins from Food Lust People Love

Sourdough Birthday Cake Muffins from Zesty South Indian Kitchen

Strawberry Ricotta Jumbo Muffins with Ricotta Glaze from Jolene’s Recipe Journal

FAQ

Question 1

How can I prevent bleeding to sprinkles in muffins?
Just blend the sprinkles not mix so hardly so that it won’t bleed while baking.

Looking for other recipes like this? Try these:

Sourdough Birthday Cake Muffins

Sourdough Birthday Cake Muffins are a fun twist on traditional muffins—tender, lightly tangy from sourdough discard, and full of colorful sprinkles, reminiscent of birthday cake.

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: #birthdaycakemuffins, #Muffinrecipes, Funfetti recipes, sourdough brithdaydcakemuffins, Sourdough discard recipes, Sourdough starter, Sprinkle recipes

Servings: 24 mini muffins

Calories: 75kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• 2 cup 25g all-purpose flour can use whole wheat flour if you want
• 4 tablespoon 60g sugar
• 4 tablespoon 56g brown sugar
• 2 teaspoon 6g baking powder
• ¼ teaspoon salt
• ⅔ cup 128g milk
• ½ cup 100g Sourdough Starter/Discard
• 2 egg
• 1 ½ teaspoon vanilla extract
• 4 tablespoon vegetable oil or your favorite oil
• ¼ cup + 1 tablespoon rainbow sprinkles

Instructions

• Preheat oven to 400° F degrees and grease your muffin pan with non-stick spray.

• In a large mixing bowl add flour, baking powder, salt, sugar, and brown sugar and mix until combined.

• In a separate bowl add milk, sourdough discard/starter, egg, vanilla extract, and oil.

• Begin adding the dry mixture to the wet mixture and stir until just combined. Make sure not over mix even if little flour mix are there, do not worry leave it.

• Add ¼ cup of rainbow sprinkles and gently fold into the batter until they’re evenly mixed in the batter.

• Using a tablespoon cookie dough scoop, scoop the batter into muffin cups, filling them ⅔ of the way full.

• Sprinkle additional rainbow sprinkles on top of each muffin.

• Bake in the oven at 400 degrees for 8 minutes or until slightly browned on the sides.

• Remove muffins from tins and let them cool on a baking rack for 5 minutes before serving.

Notes

Store leftover birthday cake muffins in an airtight container for up to 3 days.

Nutrition

Calories: 75kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 68mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 31IU | Calcium: 33mg | Iron: 1mg

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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.