Can I use sourdough discard for cinnamon muffins?

Yes! Sourdough discard adds moisture, light tang, and extra depth of flavor to these muffins without needing extra rise time.

Can I substitute almond meal?

Absolutely. If you prefer nut-free muffins, simply replace the almond meal with an additional 30g of all-purpose flour.

Yes, both active starter and discard work. Discard is most common since it reduces waste.

Sourdough discard can be refrigerated for up to 2 weeks. Use fresher discard for a milder flavor; older discard becomes more sour.

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Quick, fluffy, and full of cinnamon flavor, these sourdough discard cinnamon muffins are the perfect way to use up your discard in just 30 minutes.

Scale

200g sourdough starter (discard or active)

150g all-purpose flour

70g sugar (brown or white)

2 eggs

6g baking powder (1 tsp)

50g vegetable oil (light flavor)

50g milk

8g ground cinnamon (2 tsp)

5g salt (1 tsp)

5g vanilla extract

30g almond meal (optional; substitute with extra 30g flour)

2g ground nutmeg (1/2 tsp)

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1. Preheat oven to 350°F (180°C) and grease or line a 12-hole muffin tin.

2. In a medium bowl, whisk together sourdough discard, eggs, milk, vanilla extract, and oil until smooth.

3. In a separate bowl, sift together flour, almond meal, baking powder, cinnamon, nutmeg, salt, and sugar.

4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined.

5. Spoon batter into muffin cups, filling each about 3/4 full.

6. Bake for 15–18 minutes, until golden brown and a toothpick inserted comes out clean.

7. Cool on a wire rack before serving.

Store muffins in an airtight container for up to 3 days. Freeze for longer storage. Use discard that’s less than 2 weeks old for best flavor.

Find it online: https://www.deliceoso.com/sourdough-discard-cinnamon-muffins-quick-easy-irresistible/