Cinnamon Roll Sourdough Discard Muffins

Every sourdough baker knows that jar of discard sitting in the fridge, too good to throw away, too much to ignore. These muffins are the answer. Tangy, soft, and swirled with cinnamon sugar, they taste like a cinnamon roll crossed with a bakery muffin and they come together in about 35 minutes. Baked directly in freestanding paper muffin molds, no tin required.

Why paper molds? Freestanding paper muffin molds hold their shape without a muffin tin, making them ideal for bakeries, home bakers, and gifting. Zero cleanup, and a gorgeous straight-sided muffin that presents beautifully on any table.

Ingredients

Muffin Batter

• 1 cup (240g) sourdough discard
• 1/2 cup (120ml) whole milk
• 1/3 cup (75g) unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup (150g) granulated sugar
• 1 3/4 cups (220g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt

Cinnamon Swirl

• 1/3 cup (70g) brown sugar, packed
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• Pinch of salt

Cream Cheese Glaze

• 2 oz (60g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 2 to 3 tbsp milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat and prep your molds. Heat your oven to 375 F (190 C). Arrange 12 freestanding paper muffin molds on a flat baking sheet. No greasing needed.
2. Make the cinnamon swirl. Stir together the brown sugar, cinnamon, melted butter, and pinch of salt in a small bowl until it forms a thick paste. Set aside.
3. Mix the wet ingredients. In a large bowl, whisk together the sourdough discard, milk, melted butter, eggs, vanilla, and granulated sugar until smooth and combined.
4. Add the dry ingredients. Add the flour, baking powder, baking soda, and salt directly to the wet bowl. Fold with a spatula until just combined. A few streaks of flour are fine. Do not overmix or the muffins will be tough.
5. Layer and swirl. Spoon a heaping tablespoon of batter into each mold. Add a small spoonful of cinnamon swirl on top, then cover with another tablespoon of batter. Use a toothpick or skewer to swirl the cinnamon through the batter with a figure-8 motion. Finish with a small dollop of cinnamon swirl on top.
6. Bake until golden. Bake for 20 to 22 minutes, until the tops are domed and deep golden and a toothpick inserted into the center comes out clean. Cool in the molds on a wire rack for at least 10 minutes before glazing.
7. Make the glaze and finish. Beat together the cream cheese, powdered sugar, milk, and vanilla until smooth and pourable. Drizzle generously over the warm muffins and serve.

Baker's Notes

• Use discard at room temperature. Cold discard can cause the melted butter to seize into clumps.
• Any hydration discard works (100% is ideal), but expect a slightly denser crumb from thicker starters.
• For extra cinnamon roll flavor, add 1/4 tsp of cardamom to the swirl mixture.
• Muffins keep well in their paper molds at room temperature for up to 3 days. Glaze right before serving if making ahead.
• Freeze unglazed muffins for up to 2 months. The paper molds go straight from freezer to a 300 F oven for a 10-minute reheat.