Description
Delicious muffins combining the tangy flavor of sourdough discard with sweet cinnamon swirls, perfect for any occasion.
Ingredients
- 165 grams milk (warmed)
- 150 grams sourdough discard (room temperature)
- 50 grams sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 50 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 5 grams salt
- 100 grams brown sugar
- 50 grams sugar
- 1 tablespoon ground cinnamon
- 70 grams unsalted butter (softened)
- 4 oz cream cheese (room temperature)
- 2 tablespoons unsalted butter (room temperature)
- 1-2 cups powdered sugar (adjust to your preferred sweetness)
- 1 teaspoon vanilla extract
Instructions
- Warm the milk in the microwave for 30-45 seconds until just warm. Pour into a mixing bowl.
- Stir in the sourdough discard and sugar until mostly dissolved. Whisk in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, incorporating the softened butter as you mix.
- Combine until everything turns into a shaggy dough. Cover the bowl with a cloth and let it rest for 20-30 minutes.
- Knead the dough until smooth, being careful not to add extra flour. Let it rest again for 15-30 minutes.
- Prepare the filling by mixing the softened unsalted butter, cinnamon, and sugars together.
- Roll out the rested dough on a floured surface into a rectangle. Spread the cinnamon-sugar filling over the dough.
- Tightly roll the dough into a log, sealing the edges, and cut into even pieces.
- Arrange pieces in a muffin tin and allow them to rise before baking.
- Bake until golden brown and a toothpick comes out clean.
Notes
Use room temperature ingredients for best results. Consider adding a cream cheese glaze for extra indulgence.
