Experience the irresistible fusion of sweet cinnamon sugar and the rich, textured depth of sourdough in these Maple Snickerdoodle Muffins!
Prep Time15 minutesmins
Cook Time20 minutesmins
35 minutesmins
Course: Dessert
Cuisine: American
Keyword: sourdough maple snickerdoodle muffins
Servings: 12muffins
Equipment
Mixing bowls
Food scale/measuring spoons
12 cup muffin pan
Portion scoop (optional but handy)
Ingredients
Wet Ingredients
60gramsunsalted buttermelted
60gramsneutral oil I used avocado oil
50gramssugar
160gramspure maple syrup
2large eggsroom temperature
120gramsmilkroom temperature
60gramsfull fat sour cream or Greek yogurt room temperature
8gramsvanilla extract
100gramssourdough discard fed or unfed and room temperature
Dry Ingredients
270gramsall-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1 & 1/2teaspoonsground cinnamon
For the topping
2tablespoons (30 grams)unsalted butter melted
50gramssugar
1 & 1/2teaspoonsground 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.