Ingredients
Equipment
Method
- Begin by mixing 1 cup of active starter with ½ cup of warm water in a large bowl. Whisk it well.
- Stir together 1 cup of maple syrup and ⅓ cup of brown sugar until they are well combined. Whisk them into the starter mixture.
- Melt ¼ cup of coconut oil and combine with the wet ingredients. Combine two beaten eggs, ¼ cup whole milk, and 1 tsp vanilla extract. Continue whisking until the wet ingredients are smooth.
- In a separator bowl, combine 2 cups of bread flour and 1 tsp salt. Combine the wet ingredients with the dry ingredients until everything is incorporated well.
- Cover the mixture with a damp towel and let it ferment for at least 6 hours or overnight on the countertop. If you make it further ahead, you can let it ferment in the fridge.
- When you are ready to bake, preheat the oven to 350°F and separate the batter into a muffin tin.
- Combine 11/4 cup brown sugar, 1/4 cup white sugar, 1 tsp cinnamon, 1/2 cup all-purpose flour, 3 tbsp melted butter, and 1/4 tsp salt in a large mixing bowl for the topping. Sprinkle the topping on top of each muffin.
- Bake for 20 minutes until the muffins are golden brown. Allow them to cool slightly on a wire rack.
- Serve your sourdough cinnamon muffins warm with soft butter.
Notes
Helpful Tips
Using warm water helps to further activate the starter and helps your batter to ferment. However, it’s ok to use cold water.
Feed your starter a few hours before you are ready to use it so it will be active and ready.
Allow your batter to ferment at room temperature overnight on the countertop if you are baking the muffins the next day.
If you’ll wait longer to bake them, put the batter in the refrigerator.
The longer you wait before baking the muffins, the more sourdough flavor they will have. I enjoy the tangy flavors of the sourdough.
Use muffin liners in your muffin tin for easy cleanup.