Sourdough Mini Muffins Recipe – Cinnamon Sugar & Nutmeg Delight

Last Updated on 2 months by Neha Deshmukh

Sourdough Mini Muffins Recipe – Cinnamon Sugar & Nutmeg Delight

Hey everyone! I’m so excited to share this recipe with you – these sourdough mini muffins are seriously addictive. They’re perfectly spiced, wonderfully soft, and have that lovely tang from the sourdough. I first made these on a rainy weekend, and they disappeared so quickly! They’re the perfect little treat with a cup of chai.

Why You’ll Love This Recipe

These aren’t your average muffins. The sourdough starter adds a depth of flavour you just won’t get anywhere else. Plus, the cinnamon-sugar coating and hint of nutmeg make them incredibly comforting. They’re also surprisingly easy to make, even if you’re new to sourdough baking. And honestly, who doesn’t love a mini muffin? They’re just the right size for a little indulgence.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful mini muffins:

• 1 cup all-purpose flour (120g)
• ½ cup granulated sugar (100g)
• 3 tablespoons packed light brown sugar (38g)
• ½ cup Sourdough Starter (113g) – active and bubbly!
• ½ teaspoon baking soda (2.5g)
• ½ teaspoon salt (3g)
• ½ teaspoon ground cinnamon (2.5g)
• ½ teaspoon ground nutmeg (2.5g)
• 1 large egg
• ½ cup milk (120ml)
• ½ cup butter, melted (113g)
• ¼ cup granulated sugar (50g) – for the cinnamon-sugar topping
• ½ teaspoon ground cinnamon (2.5g) – for the cinnamon-sugar topping
• 4 tablespoons melted butter (57g) – for the cinnamon-sugar topping

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Sourdough Starter: This is the star of the show! Make sure your starter is active and bubbly – it should have doubled in size after feeding. A happy starter = happy muffins!
• Flour: I’ve used all-purpose flour here for a light and tender crumb. You could experiment with other flours (more on that in the variations section!).
• Cinnamon & Nutmeg: The combination of cinnamon and nutmeg is magic. It adds warmth and a lovely festive flavour. Don’t skimp on these spices! I like to use freshly grated nutmeg if I have it, but ground works perfectly fine too.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 375°F (190°C). Lightly grease two 12-cup mini muffin tins. This is important – we don’t want any sticking!
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Just give it a good whisk to make sure everything is evenly distributed.
3. In another bowl, whisk the egg, sourdough starter, melted butter, granulated sugar, brown sugar, and milk. Whisk until everything is nicely combined.
4. Now, gently combine the wet and dry ingredients. Mix until just combined. It’s okay if there are a few lumps – overmixing will result in tough muffins.
5. Scoop the batter into the muffin cups, filling each about ¾ full. I like to use a small cookie scoop for this – it makes things so much easier!
6. Bake for 10 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. While they’re still slightly warm, dip the tops in melted butter and then roll them in the cinnamon-sugar mixture. This is the best part!

Expert Tips

• Don’t overmix the batter! This is the key to tender muffins.
• Use room temperature ingredients for best results.
• For extra flavour, let the muffins cool completely before enjoying. Though, honestly, they’re pretty amazing warm too!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Use plant-based milk and butter.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Adjusting Sweetness Levels: Reduce the sugar in the batter for a less sweet muffin.
• Festive Spice Blend for Christmas/Holidays: Add a pinch of ground cloves and ginger to the spice mix for a warm, festive flavour. My family loves this during the holidays!

Serving Suggestions

These mini muffins are perfect for breakfast, brunch, or a sweet afternoon treat. They’re delicious on their own, or you can serve them with a dollop of yogurt or a drizzle of honey. They also pair beautifully with a warm cup of masala chai.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days.

FAQs

Let’s answer some common questions:

• What is the best way to activate sourdough starter for this recipe? Feed your starter 4-12 hours before baking, ensuring it has doubled in size and is bubbly.
• Can I use whole wheat flour instead of all-purpose flour? You can! But the muffins will be a bit denser. I recommend using half all-purpose flour and half whole wheat flour.
• How do I prevent the muffins from sticking to the muffin tin? Grease the muffin tin really well, or use muffin liners.
• Can these be made into larger muffins or a loaf? Yes, you can! Adjust the baking time accordingly – larger muffins will take about 18-20 minutes, and a loaf will take about 45-50 minutes.
• What is the shelf life of these sourdough mini muffins? They’re best enjoyed within 3 days, but they can last up to a week if stored properly.
• Can I freeze these muffins? Absolutely! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.