Maple Snickerdoodle Sourdough Muffins. These muffins have quickly become one of my favorite autumn bakes. The sweet cinnamon-sugar coating (sometimes I like to sneak in a little nutmeg or cardamom for extra fall flavor) paired with the rich depth of sourdough makes them absolutely irresistible.
They’re simple to mix together, and the best part is how the whole kitchen fills with the scent of cinnamon and maple as they bake. Perfect for a crisp fall morning with coffee, or shared around the table during the holidays, these muffins are the kind of treat that instantly brings on the cozy vibes.
Why you’ll love this recipe
Cozy fall flavors: A cinnamon-sugar coating with a touch of warm spice makes every bite taste like autumn.
Sourdough magic: Discard adds depth of flavor and keeps the muffins moist and tender.
Perfect domed tops: With the right bake method, these muffins rise beautifully for that bakery-style look.
Simple to make: No complicated steps—just mix, bake, and enjoy.
Versatile treat: Enjoy them warm for breakfast, as a snack with coffee, or dressed up for holiday gatherings.
Expert tips before baking
- Bring ingredients to room temperature – This helps the batter mix smoothly and ensures even rising in the oven.
- Don’t overmix the batter – Stop mixing as soon as the flour disappears; this keeps the crumb soft and tender instead of tough.
- Start with a hot oven – Baking at a higher temperature for the first few minutes encourages tall, domed muffin tops.
How to make sourdough maple snickerdoodle 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 and bake as normal.
Ingredients
Wet Ingredients:
- 60 grams unsalted butter (melted)
- 60 grams neutral oil (I use avocado oil)
- 50 grams sugar
- 160 grams pure maple syrup
- 2 large eggs (room temperature)
- 120 grams milk (room temperature)
- 60 grams full fat sour cream or Greek yogurt (room temperature)
- 8 grams vanilla
- 100 grams sourdough discard (fed or unfed room temperature)
Dry Ingredients:
- 270 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 teaspoons ground cinnamon
For the topping:
- 2 tablespoons (30 grams) unsalted butter, melted
- 50 grams sugar
- 1 & 1/2 teaspoons ground cinnamon
Equipment
- Mixing bowls
- Food scale & measuring spoons
- 12 cup muffin pan
- Portion scoop (optional but handy)
Instructions
- Preheat your oven to 425 degrees F and spray your muffin pan with nonstick oil. Alternatively, you can line the pan with muffin liners.
- Whisk together the sugar and cinnamon for the topping and sprinkle a little into each muffin tin.
- Warm the milk and butter on the stove on low heat until the butter melts and set aside to cool for a few minutes.
- Then, add the mixture to a mixing bowl and stir in the oil, sugar, maple syrup, sour cream or Greek yogurt, eggs, vanilla extract, and sourdough discard until 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.
- Using a portion scoop or 1/3rd cup measuring cup fill the muffin cups about ¾ full. Sprinkle some more cinnamon sugar mixture over top of each muffin. There will be some leftover for topping after they bake.
- Bake the maple snickerdoodle sourdough muffins at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the butter, brush it over each muffin, then generously coat by dipping or sprinkling with the cinnamon-sugar mixture.
- Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Thaw at room temperature and warm slightly before serving.
More fall sourdough recipes
- Sourdough Pumpkin Scones (with a maple glaze)
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Donut Muffins
- Sourdough Cinnamon Swirl Bread
Maple Snickerdoodle Sourdough Muffins
Experience the irresistible fusion of sweet cinnamon sugar and the rich, textured depth of sourdough in these Maple Snickerdoodle Muffins!
Equipment
- Mixing bowls
- Food scale/measuring spoons
- 12 cup muffin pan
- Portion scoop (optional but handy)
Ingredients
Wet Ingredients
- 60 grams unsalted butter (melted)
- 60 grams neutral oil (I used avocado oil )
- 50 grams sugar
- 160 grams pure maple syrup
- 2 large eggs (room temperature)
- 120 grams milk (room temperature )
- 60 grams full fat sour cream or Greek yogurt (room temperature )
- 8 grams vanilla extract
- 100 grams sourdough discard (fed or unfed and room temperature)
Dry Ingredients
- 270 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 teaspoons ground cinnamon
For the topping
- 2 tablespoons (30 grams) unsalted butter (melted)
- 50 grams sugar
- 1 & 1/2 teaspoons ground cinnamon
Instructions
-
Preheat your oven to 425 degrees F and spray your muffin pan with nonstick oil. Alternatively, you can line the pan with muffin liners.
-
Whisk together the sugar and cinnamon for the topping and sprinkle a little into each muffin tin.
-
Warm the milk and butter on the stove on low heat until the butter melts and set aside to cool for a few minutes.
-
Then, add the mixture to a mixing bowl and stir in the oil, sugar, maple syrup, sour cream or Greek yogurt, eggs, vanilla extract, and sourdough discard until 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.
-
Using a portion scoop or 1/3rd cup measuring cup fill the muffin cups about ¾ full. Sprinkle some more cinnamon sugar mixture over top of each muffin. There will be some leftover for topping after they bake.
-
Bake the maple snickerdoodle sourdough muffins at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
-
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
-
Melt the butter, brush it over each muffin, then generously coat by dipping or sprinkling with the cinnamon-sugar mixture.
-
Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Thaw at room temperature and warm slightly before serving.
Notes
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 and bake as normal.
Sourdough discard: To avoid a sour taste in the muffins, ensure your sourdough discard is no more than a week old.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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