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Good morning, everyone! Here’s another easy sourdough recipe. The flour and water measurements are the same as my Sourdough Drop Biscuit recipe, we’re just adding some sugar and cinnamon, using a little more starter, and baking the dough in muffin pans this time! Since these muffins don’t contain any eggs, milk, or butter, the title of “muffin” might not be completely accurate, but that’s what I’m calling them!
Once again, you’ll need a mature sourdough starter for these muffins. If you already have one, that’s great! If not, you can check out instructions on how to make your own from https://traditionalcookingschool.com/. All you need is flour and water to get one started, so why not give it a try?
But let’s move on with those muffins, shall we?
Begin by grabbing a good size mixing bowl, and thoroughly combine all of the ingredients. The dough should still be sticky. This is what mine looked like after mixing it up. Cover and allow the dough to rise for 8-12 hours… you could mix it together at night and then bake fresh for breakfast in the morning!
This is what the dough looked like after rising overnight, about 9 1/2 hours. Now it’s time to scoop into two greased muffin pans.
Once you’ve scooped all of the dough into the pans, place them into the oven, preheated to 375 degrees F., and bake for about 22 minutes.
After the muffins are finished baking, allow them to sit in the pans for a few minutes before removing to a cooling rack.
Be sure to enjoy one while they’re still warm!
Sourdough Cinnamon Muffins (Yield: 24 Muffins)
5 cups whole wheat flour (I grind my own in my Komo grain mill)
3 cups water
1 cup active sourdough starter
1 TBSP salt
1/2 cup sugar
4 tspn. cinnamon
Place all of the ingredients in a good size mixing bowl, and combine well. The dough should be sticky. Cover the bowl with plastic wrap and allow to rise for 8-12 hours, or overnight.
After the rising time has passed, preheat the oven to 375 degrees F., and grease two muffin pans. Now scoop the mixture out into the pans and bake for 20-22 minutes, or until cooked through.
After removing from the oven, allow the muffins to cool for a few minutes in the pans before placing on a cooling rack.
Once they’re completely cooled, you can place them on a plate and cover, or simply store in a storage bag. If you have extras, go ahead and freeze them to enjoy later!
Note: While this recipe does yield 24 muffins, they are not all big ones, or at least not when I make them. If you have young children, you may not mind this so much since you can give them the shorter ones!