Sourdough discard cinnamon muffins

These one-bowl cinnamon muffins use an entire cup of sourdough starter discard!

sourdough discard cinnamon muffins

I hope you aren’t getting tired of all the sourdough discard recipes yet. Because I’ve got another one for you today! These are fabulous one-bowl cinnamon muffins. And guess what – it uses an entire cup of sourdough discard! Why throw it away when you can make cinnamon muffins, right?

Because I don’t like boring muffins, I added some cinnamon baking chips to mine.  If they are not your thing, you can leave them out or use regular chocolate chips. Or, you can sprinkle some coarse sugar on top for a fun and crunchy texture contrast.

sourdough discard cinnamon muffins

Thankfully, because these muffins were made in one bowl, there was minimal cleanup. And, they only took about 15 minutes to put together. I found that the 20 minutes baking time wasn’t quite enough for my batch, so I baked closer to 23 minutes. Keep an eye on these and take them out when they are firm to the touch (and a toothpick inserted in the center comes out clean).

sourdough discard cinnamon muffins

We have been happily eating these for breakfasts and snacks and I’m happy to have found another great use of my sourdough discard!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Sourdough discard cinnamon muffins

Yummy cinnamon muffins that happen to be made with sourdough starter discard. It's also made in one bowl!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 1 and ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 Tablespoons unsweetened applesauce
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup milk of choice
  • 1 large egg
  • 1 cup sourdough starter discard unfed
  • ½ cup cinnamon baking chips optional


  • Preheat your oven to 400°F. Grease or line a muffin pan with paper liners (I used a silicone muffin pan and did not line or grease it). Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add in the applesauce, sugars, vanilla, milk, and egg. Add in the sourdough starter and mix until a few dry streaks remain. Fold in the cinnamon chips if using.
  • Evenly distribute the batter to your prepared baking pan, filling each well at least ¾ full. Top with additional cinnamon chips if desired.
  • Bake in your preheated oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before enjoying.


Leftover muffins should be stored in an airtight container at room temperature and will keep several days.
Source: Ever so slightly adapted from The Southern Lady Cooks

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