Sourdough Maple Snickerdoodle Muffins. A lovely blend of flavor and texture makes these the ultimate autumnal treat for the holiday season. These muffins offer a symphony of tastes, with the warmth of sweet cinnamon sugar complemented by the rich depth of sourdough.

What makes them even more enticing is their ease of preparation. With a few straightforward steps, you can whip up a batch of these muffins, filling your kitchen with the aroma of cinnamon and maple. Whether you’re indulging in them on a crisp fall morning or serving them as a dessert at holiday gatherings, these muffins are the perfect way to welcome the season’s cozy vibes and satisfy your sweet tooth!

Why you’ll love this recipe

Simplicity: I’ve kept the ingredients simple and true to that classic Snickerdoodle flavor. The primary flavors you can expect are cinnamon, sugar, vanilla, and butter. All the deliciousness!

Ease: There are no fermentation times or fancy extra steps here. The preparation is simple, quick, and easy!

Less sugar: Because these muffins are made with maple syrup, I only use 1/4 cup of refined sugar in the recipe. Most of the sweetness comes from natural, pure maple syrup and some light dusting of cinnamon sugar. You can also tailor the ingredients to any specific dietary needs.

Expert tips before baking

Bring all ingredients to room temperature.

Your sourdough starter can be fed or unfed (keep in mind a fed starter will make for puffier muffins).

To avoid soggy muffins, make sure to remove from the pan a few minutes after baking.

How to make sourdough maple snickerdoodle muffins

Ingredients & Equipment

8 tablespoons of butter, softened
1/4 cup of sugar
1/2 cup of pure maple syrup
2 eggs brought to room temperature
1/2 cup of milk brought to room temperature
1 1/2 teaspoons of vanilla extract
1/2 cup of sourdough starter (fed or unfed & brought to room temperature)
2 cups of all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
For the topping: 2 tablespoons melted butter, 2 tablespoons sugar, 1 teaspoon cinnamon

You will need:

Mixing bowls
measuring cups and spoons
12 cup muffin pan
Electric hand mixer or stand mixer

Instructions

Preheat your oven to 350 degrees F and spray your muffin pan with nonstick oil. Alternatively, you can line the pan with muffin tins.

In a large bowl cream together the butter and sugar until light and fluffy.

Next, add the maple syrup, eggs, milk, vanilla extract, and sourdough starter and mix until everything is combined.

Next, add the maple syrup, eggs, milk, vanilla extract, and sourdough starter and mix until everything is combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Gradually add the dry mixture to the wet mixture until everything is combined. Be careful not to overmix here, it’s okay if there are a few clumps. (I use a little of the electric mixer and then fold in the remainder with a silicone spatula)

Gradually add the dry mixture to the wet mixture until everything is combined. No need to overmix here, it's okay if there are a few clumps. (I use a little of the electric mixer and then fold in the remainder with a silicone spatula)

Scoop the batter into each muffin tin filling each cup about 3/4 of the way full.

Scoop the batter into each muffin tin filling each cup about 3/4 of the way full.

Bake the sourdough maple snickerdoodle muffins for 18-20 minutes or until a toothpick comes out clean.

While the muffins are cooling for a few minutes in the pan, mix the cinnamon and sugar topping.

Brush each muffin with the melted butter and generously dust or dip the muffin in the cinnamon sugar mixture.

Brush each muffin with the melted butter and generously dust or dip the muffin in the cinnamon sugar mixture.

Feel free to add some butter or jam and enjoy these warm!

Sourdough maple snickerdoodle muffins last 1-2 days at room temperature in an airtight container.

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5 from 2 votes