Sourdough Discard Cinnamon Roll Muffins

A Delicious Way to Use Up Your Sourdough Discard

If you’re a sourdough baker, you know how quickly discard can pile up. Instead of tossing it out, why not turn it into something irresistibly sweet and satisfying? These Sourdough Discard Cinnamon Roll Muffins combine the tangy depth of sourdough with the warm comfort of a classic cinnamon roll — all in a soft, handheld muffin form.

Perfect for weekend brunches, cozy mornings, or even as a special treat with coffee, these muffins have a tender crumb, gooey cinnamon filling, and a sweet glaze on top. They come together easily and bake up beautifully golden with that signature cinnamon swirl.

Even better — this recipe helps reduce waste by making use of your sourdough discard. Whether your starter is active or not, it adds moisture, flavor, and a touch of tang that balances the sweetness perfectly.

🕒 Cooking Time & Serving

• Prep Time: 20 minutes

• Cook Time: 20–25 minutes

• Total Time: 45 minutes

• Servings: 12 muffins

🧁 Ingredients

For the Muffins:

• 1 cup (240g) sourdough discard (unfed or active)

• 1 ½ cups (190g) all-purpose flour

• ½ cup (100g) granulated sugar

• ½ cup (120ml) milk

• ⅓ cup (75g) melted butter

• 2 large eggs

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp vanilla extract

For the Cinnamon Swirl:

• ½ cup (100g) brown sugar, packed

• 2 tsp ground cinnamon

• 2 tbsp melted butter

For the Glaze:

• ½ cup (60g) powdered sugar

• 1–2 tbsp milk or cream

• ½ tsp vanilla extract

👩‍🍳 How to Make Sourdough Discard Cinnamon Roll Muffins

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Prepare the Cinnamon Swirl:
   In a small bowl, mix brown sugar, cinnamon, and melted butter until combined. Set aside.

3. Mix the Wet Ingredients:
   In a large bowl, whisk together sourdough discard, eggs, milk, melted butter, and vanilla until smooth.

4. Combine the Dry Ingredients:
   In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

5. Make the Batter:
   Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing — a few small lumps are okay.

6. Layer and Swirl:
   Fill each muffin cup halfway with batter. Add a small spoonful of the cinnamon mixture, then top with more batter until ¾ full. Swirl lightly with a toothpick.

7. Bake:
   Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Glaze:
   Let the muffins cool for 10 minutes. Whisk together powdered sugar, milk, and vanilla, then drizzle over the warm muffins.

📝 Notes

• Sourdough Discard: Works best when it’s at room temperature.

• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

• Reheat Tip: Warm in the microwave for 10–15 seconds to refresh that soft, just-baked texture.

• Make It Dairy-Free: Substitute plant-based milk and vegan butter.

❓ FAQs

1. Can I use active sourdough starter instead of discard?
Yes! Both active and inactive discard work. Active starter may make muffins rise a bit more.

2. Can I prepare the batter ahead of time?
You can mix the wet and dry ingredients separately and combine them right before baking.

3. Can I freeze these muffins?
Absolutely. Wrap each muffin individually and freeze for up to 3 months. Reheat in the oven or microwave.

4. What if I don’t have sourdough discard?
You can replace it with ½ cup flour + ½ cup milk, but you’ll lose that unique tangy flavor.

🍽️ Nutrition Information

(Values are approximate and can vary based on specific ingredients used.)

⚠️ Disclaimer

These Sourdough Discard Cinnamon Roll Muffins are a sweet indulgence — best enjoyed in moderation as part of a balanced diet. Always check ingredient labels if you have food allergies, especially for gluten, dairy, or eggs.