Ingredients
Muffin Batter:
- 1 egg
- 2 Tablespoons oil 30 grams
- 1/2 to 3/4 cup sourdough starter/discard 100-175 grams
- 1/2 cup milk 125 grams
- 1 1/3 cup flour about 160 grams
- 1/3 cup sugar 75 grams
- 1/4 teaspoon ground cinnamon about 2.5 grams
- 1/2 teaspoon baking soda 5 grams
- 1/4 teaspoon salt 5 grams
Toppings:
- 2-3 tablespoons butter melted
- 1/2 to 3/4 cup cinnamon sugar
Icing:
- 1 1/2 cups powdered sugar
- Up to a 1/3 cup whipping cream
- 1/2 teaspoon almond or vanilla extract
Method
Muffin Batter:
Preheat oven to 350ºF. Spray or coat muffin tin(s) with oil/pan spray.- Add wet ingredients together (milk, egg, oil and sourdough starter).
- Add flour, sugar, baking soda, salt and cinnamon. Stir just until combined.
- Fill muffin tin(s) 2/3 full.
- Bake for about 15-20 minutes or until a toothpick through the center comes out clean. (Mini muffins will be done around 15 minutes, regular will be done closer to 20 minutes).
Topping:
- Let muffins cool in pan for a couple of minutes until you can handle them.
- Using a basting brush, brush melted butter on muffin tops. This will help the cinnamon sugar stick to the top. The sides will be moist because they are in the pan.
- Place cinnamon sugar in bag or bowl. Coat each muffin with cinnamon sugar.
Icing:
- Mix powdered sugar and half the whipping cream together. Add additional cream until preferred consistency is reached. I like my icing to hold its shape but be pipable.
- Add extract.
- Use a piping bag or ziploc bag with small hole in the corner. Drizzle icing on muffins. Enjoy!
Nutrition
Notes
- If using a scoop to measure the batter into muffin tin, use .5oz scoop for mini muffins and size #20 (2oz) scoop for regular muffins.
- Although a sourdough starter is recommended for this recipe if you don't have a sourdough starter you can use buttermilk as a substitute. Replace sourdough start with 1/3 cup buttermilk.