Maple Snickerdoodle Sourdough Muffins
Experience the irresistible fusion of sweet cinnamon sugar and the rich, textured depth of sourdough in these Maple Snickerdoodle Muffins!
Servings:
12
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
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Preheat your oven to 425 degrees F and spray your muffin pan with nonstick oil. Alternatively, you can line the pan with muffin liners.
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Whisk together the sugar and cinnamon for the topping and sprinkle a little into each muffin tin.
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Warm the milk and butter on the stove on low heat until the butter melts and set aside to cool for a few minutes.
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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.
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
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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.
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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.
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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.
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Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Melt the butter, brush it over each muffin, then generously coat by dipping or sprinkling with the cinnamon-sugar mixture.
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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.
