Sourdough Donut Muffins

Sourdough donut muffins are a delightful treat that combines sourdough with the warm spices of fall. They make for a perfect cozy morning or afternoon snack. These muffins are incredibly moist, thanks to the natural fermentation process of the sourdough starter, which adds a unique depth of flavor and tenderness to the crumb.

They are surprisingly easy to make, requiring only a few simple ingredients and minimal preparation time! With a subtle sweetness and a hint of cinnamon. sourdough donut muffins capture the essence of fall in every bite, offering a comforting and delicious twist on the classic donut experience.

What is a donut muffin?

A donut muffin is a hybrid baked good that combines the texture and flavor of a classic donut with the convenience and shape of a muffin. Unlike traditional fried donuts, donut muffins are baked, making them easier to prepare at home without deep frying.

They typically have a soft, cakey interior similar to a cake donut. Donut muffins are often rolled in cinnamon sugar or topped with a glaze to mimic the traditional donut coating. They can come in various flavors, such as vanilla, chocolate, or pumpkin spice!

Why you’ll love sourdough donut muffins

• Unique Flavor: The sourdough starter adds a delightful depth of flavor that sets these muffins apart from traditional baked goods.

• Moist and Tender: Sourdough’s natural fermentation process helps create a wonderfully moist and tender crumb, making every bite satisfying and delicious.

• Versatile and Customizable: You can easily adjust the recipe with different spices or fillings to suit your tastes or to match the season!

How to make sourdough donut muffins

Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.

Can I long ferment the muffins? Yes! These muffins can be long fermented for deeper flavor and better digestibility.

Here’s how: Overnight Refrigeration: Mix all ingredients cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature, scoop into muffin liners, and bake as usual.

Ingredients

Wet Ingredients:

• 60 grams milk
• 30 grams unsalted butter (melted)
• 30 grams neutral oil (I use avocado oil)
• 125 grams unsweetened applesauce
• 50 grams sour cream
• 1 large egg (room temperature)
• 100 grams sourdough discard (fed or unfed and room temperature)
• 5 grams vanilla extract
• 100 grams sugar

Dry Ingredients:

• 200 grams all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg

For the topping:

• 50 grams (1/4 cup) of sugar
• 1 teaspoon of cinnamon
• 30 grams (2 tablespoons) unsalted melted butter (cooled)

Equipment

• Measuring cups and spoons
• Mixing bowl
• 1 24-cup mini muffin pan
• 1.5 tablespoon cookie scoop (optional but handy)

Instructions

• Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil.

• Next, warm the butter and milk in a small saucepan until the butter is melted, and allow it to cool for a few minutes.

• Then, add the mixture to a mixing bowl and stir in the oil, applesauce, sour cream or Greek yogurt, egg, sourdough discard, vanilla extract, and sugar until combined.

• To the same bowl add the flour, baking powder, baking soda, salt, and nutmeg.

• Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.

• Bake the donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.

• Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.

• While the muffins cool, melt the butter in one bowl and mix the cinnamon and sugar together in another.

• Dip the tops of each sourdough donut muffin into the melted butter and then in the cinnamon sugar mixture. This will give them that true cake donut taste!

• Any leftover sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.

More sourdough fall recipes

• Sourdough Maple Snickerdoodle Muffins
• Sourdough Pumpkin Blondies (discard recipe)
• Sourdough Pumpkin Scones (with a maple glaze)
• Sourdough Cinnamon Swirl Quick Bread