Moist, delicious cinnamon muffins topped with a drizzle of sweet icing. A secret ingredient makes these cinnamon roll muffins bold, moist and sooo good!

There’s a secret ingredient that makes these cinnamon roll muffins so moist and delicious. Can you guess what it is?

Sourdough starter!

A sourdough starter makes these cinnamon roll muffins so moist and offers great favor.

I’m so excited for you to try them. They’re so good!

Have you jumped on the sourdough ban wagon?

I have a confession… I did and I LOVE sourdough! My beautiful sourdough starter is hanging out in my fridge right now. I’ve made over a dozen loaves of bread. It’s like magic in a jar.

These cinnamon roll muffins are really easy to make and bake up quickly. I got the idea when I had some leftover sourdough start discard I didn’t want to waste and I was getting ready to make these AMAZING 15-Minute Mini Cinnamon Muffins (which are a family favorite).

Add a little sourdough starter to it, I thought.

Let’s experiment, I thought.

I’m soooo glad I did and you will be too after you try these moist delicious muffins for yourself.

WHAT IS A SOURDOUGH STARTER?

A sourdough starter is simply flour and water that has fermented. It sounds weird but it’s sooooo good! A sourdough starter is easy to make to, it just takes some time.

Sourdough starter offers moisture and flavor to these delicious cinnamon roll muffins.

HOW TO MAKE A SOURDOUGH STARTER?

Creating a sourdough start is really simple. Add equal parts flour and water. I start with 125 grams water and a 125g flour.

WHAT KIND OF WATER AND FLOUR TO USE FOR SOURDOUGH STARTERS?

Sourdough starters are cultivations of live yeast and microorganisms. When creating a starter it’s important to use filtered or distilled water. These waters have no added chlorine which is important when dealing with live organisms like yeast.

I use water from our under-sink RO system.

When it comes to flour, really any wheat based flour will work. The three most common flours I use are all purpose, bread, and whole wheat flour.

HOW LONG DOES IT TAKE TO MAKE A SOURDOUGH STARTER?

Althought sourdough starters are easy to make they do take time. It’s a process that can’t be rushed. The process can also have many variables that can contribute to the speed and characteristics of your developing start.

For example, every home is different. The level if microorganisms that help your start grow may be higher or lower. The temperature you keep your home can also play a strong role in how quick your start matures.

Over all, most starts will be ready within 5-7 days.

STEPS TO MAKING A SOURDOUGH STARTER:

DAY 1: In a 2 quart glass jar, mix 1 part flour and 1 part filtered water. (I usually start with about 125 grams of each). The consistency will be like a thick pancake batter. Place lid on jar. Let stand at room temperature for 24 hours.

DAY 2-4: After 24 hours feed the starter. To feed your sourdough starter add another 125 grams of flour and water. Stir and let stand at room temperature for another 24 hours. After day 3 you should begin to see some bubble action. This is normal and good news that your starter is “coming to life.”

DAY 5-6: Discard half the starter (waste not, want not… you can use the discard in pancakes, muffins, or even fry it in a little oil with salt, pepper, sesame seeds so good!) Feed the remaining starter with 125 grams water and flour. Between day 5-7 your starter should double (after feeding) within 4-6 hours at room temperature. When this happens, it’s ready!

DO THESE CINNAMON ROLL MUFFINS TASTE LIKE SOURDOUGH?

No, the sourdough starter or discard adds a similar flavor as if you used buttermilk. It offers so much moisture. These muffins are so yummy with the added starter/discard.

IS THERE A SOURDOUGH STARTER SUBSTITUTION FOR THIS MUFFIN RECIPE?

You can substitute buttermilk in place of the sourdough. This will change the consistency slightly but the flavor will be fairly similar. Even with a substitute like buttermilk, these muffins will still come out delicious.

FULL PRINTABLE CINNAMON ROLL MUFFINS RECIPE: