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, nutmeg, or pumpkin spice, 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?

While these are slightly reminiscent of my Sourdough Maple Snickerdoodle Muffins, here is what separates them.

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.

Ingredients

1/2 cup of unsweetened applesauce
1/4 cup of unsalted butter (melted)
1/4 cup of milk
1 egg (beaten and brought to room temp)
1/2 cup of sourdough discard (brought to room temp)
1 teaspoon of vanilla extract
1 & 1/4 cup of flour
1/3 cup of sugar
1 teaspoon of pumpkin pie spice (or pumpkin spice)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt

For the topping:

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

Equipment

Measuring cups and spoons
Mixing bowl
1 24-cup mini muffin pan

Instructions

Preheat the oven to 375 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 sugar, the beaten egg, applesauce, vanilla extract, and sourdough discard. Whisk to combine.

To the same bowl add the flour, pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine into a thick batter.

*If the batter seems too runny, add a tablespoon of flour to thicken it.

Then, divide the batter among the prepared muffin pan using 1 & 1/2 tablespoons of batter in each muffin cup.

Bake the sourdough donut muffins for 10-12 minutes or until a toothpick inserted into the center of a muffin 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 are cooling melt the butter & stir together the sugar and cinnamon in a separate bowl.

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

dipping sourdough donut muffins in mixture

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 dessert recipes

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5 from 1 vote