Monday, April 23, 2012

Cinnamon Sourdough Muffins {Muffin Monday}

Welcome to the 60th edition of Muffin Monday!

Since you'll need some sourdough starter to bake today's recipe, here are a few links to get you started:

My very first starter recipe which is ready in two - five days
My current starter recipe (this one takes several weeks to be ready)
Here are some tips and links to sourdough helps

Getting a starter going is truly not difficult -- really, it's quite easy. If you enjoy the tangy flavor of sourdough, I hope you'll give today's recipe a try. Bon appetit!

Cinnamon Sourdough Muffins
makes 12

1 c. active sourdough starter
1 c. whole wheat flour
1 egg, lightly beaten
1 t. real vanilla
1/4 t. sea salt
1.5 t. cinnamon
1/4 c. melted butter or coconut oil
1/3 - 1/2 c. honey (raw is best)
1 t. baking soda

For fresh sourdough muffins first thing in the morning:

You'll need to combine the flour and sourdough starter before heading off to bed. Stir one cup of each together in a medium bowl; scrape down the sides of the bowl, cover it with plastic wrap, and leave it to rise on your kitchen counter over night (at least seven hours). [edit -- I use a fairly "wet" starter; if yours is on the drier side, add some water, maybe a teaspoon at a time, to combine flour and starter, but not too much as this mixture should be thick (you'll be adding other liquids later on).]

In the morning it should look like this:


In the morning when you're ready to bake, either grease muffin cups with coconut oil or line with paper baking cups and preheat your oven to 400F. Measure and stir the remaining ingredients except baking soda together in a separate bowl until combined; add this mixture to the flour/sourdough starter mixture and stir well.

[Just so you know, you don't have to proceed exactly when the seven hours are up; the seven hours rising/soaking time allows for the phytates in the flour to be neutralized allowing for ease of digestion as well as absorption of the minerals in the grain. Bake in the morning as it fits into your personal schedule, just be sure to allow for that initial seven hours of soaking time. Keep in mind, however, that the longer you wait, the more "tangy" your sourdough muffins will be.  :)]


Finally, sprinkle the baking soda over the batter and whisk it in...


As the baking soda does its magic, your batter will will quickly bubble and rise.


Fill your prepared muffin pan with batter (we like to use an ice cream scoop). Bake for 15 - 20 minutes; check muffins with a toothpick to be sure they're done.


Of course, you can start these in the morning to bake in the afternoon; after determining what time you'd like to bake, simply count backward seven hours to allow for the seven hours of soaking time.

Our recipe inspiration can be found here. For more info on why anyone would go to this much trouble to bake a muffin, check out this article on the health benefits of baking with sourdough. And if you're still interested and want to read even more about phytates, click here

Happy baking!

Visit our Muffin Monday page for more tasty muffin inspiration. :)

Sharing with:

Homestead Barn Hop
Teach Me Tuesday
Hearth & Soul Blog Hop
Whole Foods Wednesday
Day2day joys
Simple Living Wednesday
Frugal Days, Sustainable Ways
Deep Roots at Home
Homestead Helps Wednesday
Pennywise Platter
Simple Lives Thursday


  1. Anonymous4/23/2012

    Oh my goodness...they look just delicious :)

  2. Yummy-looking as ever, Lisa. :)

  3. Yum. Definitely trying these. Thanks for sharing.

  4. Mmm! Those look yummy!

    This is my first visit to your blog! Hope you have a lovely week!


    1. Welcome, Sarah, so glad you dropped by! Wishing you a blessed week, too,


  5. I had no idea the that you could make muffins with sourdough, nor did I realise how good it was for you! Thank you for another wonderful post, and another wonderful muffin. As I've mentioned before, I love cinnamon so these are right up my street. It's amazing you and AnnaLynn have blogged 60 muffin recipes as well!

    1. April, there is so much that can be baked using sourdough. While it is time consuming, we do enjoy the both the flavor and the healthy benefits, so it's worth it from time to time to bake these. Thanks for your kind, encouraging words! ~Lisa

  6. So excited to find your recipe, Lisa. This will be a great way to use my starter :)

  7. I never would have thought to use a starter in quick breads. Great post! Thanks for sharing with Healthy 2Day Wednesday; come back next Wednesday to see if you were featured!

  8. Katie, Anne, and everyone else, Thanks so much for taking the time to share some comment love. :) Happy baking! ~Lisa

  9. Anonymous6/11/2012

    I do muffin monday for our organization's interns each week and tried these as a way to get rid of my overflowing starter. They each ate 3 or 4 muffins and were still looking for more! Definitely a keeper, thanks for the great recipe!

    1. So glad this recipe worked for you and that your interns enjoyed the muffins! Thanks for taking the time to let us know, Cayla. Blessings to you, ~Lisa

    2. I want to make these muffins but when I mix the starter with the flour, there is no moisture for it to bubble up. It is very, very dry. My starter is the San Francisco sour dough starter. Could that be the problem? Please help. Thanks, T. Hardy

    3. My suggestion would be to add a small bit of water, maybe a teaspoon at a time, until the flour/starter mixture is well blended. Hope this helps! Much success to you and happy baking! ~Lisa

  10. I made my first sourdough starter this week and this was the first recipe I tried. I thought the starter and flour was too stiff but I added just a little water and it rose beautifully overnight. It was a little challenging to mix the other ingredients in the flour mixture but the end result was delicious! I will try your other versions too.

    1. Hi Ruth! Thanks for taking the time to comment. :) It seems that different starters have more or less moisture to them which accounts for the "stiff" start to this recipe (the commenter before you had the same issue). I'll plan to update the recipe to include the "add a little water" tip you've both shared -- thank you! So glad you stopped by! Happy, healthy baking, ~Lisa

  11. Really failed the first time. I think my starter was just way too dry. I should have added a bit more water I do not think I had enough sponge action. I went ahead and tried but they came out too heavy and I feel should have been lighter. I will continue with this recipe and try it again. :) thanks for the inspiration.

    1. So sorry you've not had success with this recipe! It is never nice to have good ingredients go to waste. :( Third times the charm? Happy baking, ~Lisa

  12. Thank you for your wonderful site, I am enjoying it. Happy Homemaking Sue

  13. Thank you for this wonderful site, Happy Homemaking I will check in often
    Thanks Sue

  14. Loved these muffins, they came out perfect, I had to use sugar instead of honey because we were all out and my starter was a little dry and I definitely had to add more water almost as much as the flour called for in the recipe but right after the baking soda went in I threw in some apple pieces and lemon zest. Also added some almond milk to the egg and sugar mix! Wonderful recipe!!

  15. Anonymous4/04/2014

    Baked this for our family... really good! Thank you ♥

  16. Anonymous4/10/2014

    I mixed the starter and flour up the afternoon before I baked (the next morning) and was worried they'd be too tangy, so I put the bowl in the fridge before going to bed. In the morning, I pulled it out and let it warm up a little (but not to room temp like I should have). I mixed all the stuff in anyway and it was harder to mix since the dough was cool, but came together. The baking soda didn't bubble, but they rose nicely in the oven and look just like your pic. The insides had a few sourdough chunks that weren't incorporated (my fault for not letting it come to room temp before mixing). All things considered I will definitely try this recipe again as it was quite easy and seems very forgiving!

    1. Yes! Please give these another try! You won't be disappointed! :)

  17. This was exactly what I needed: a perfect go-to recipe for sourdough muffins! I added molasses with the honey and shredded 3 carrots to make carrot muffins. So delicious! I'll definitely be making these again!

    1. So happy you enjoyed our recipe! We made these just this week and plan to share soon some new's been a while since we posted a new muffin recipe. Thanks for taking the time to comment! ~Lisa

  18. This was exactly what I needed: a perfect go-to recipe for sourdough muffins! I added molasses with the honey and shredded 3 carrots to make carrot muffins. So delicious!!! I'll definitely be making these again!

  19. Anonymous12/03/2015

    Hi Lisa,

    I'm commenting about the dryness issue. You say to add water to the mixture if necessary, but not too much. However, looking at your picture, I'm amazed at how hydrated your starter must be in order for that mixture to have bubbled like that. It's significantly wetter than bread (sour) dough. I added a good deal of water to mine and it has now about the minimum hydration of bread dough. It will certainly not rise in the bowl like yours, sticking to the sides. Is this sufficient, or should I add more water? Your starter must be like crepe batter, ma'am....

    1. Hi Casey,

      My starter is by no means as thin as a crepe batter, on the contrary, I feed using the following ratio: 1 part water, 1 part starter, and a scant 2 parts flour. Depending on the recipe I plan on baking, I may slightly adjust the ratio for a wetter starter, but I primarily feed the same way each time. I'm by no means a sourdough expert and am sorry you're having trouble with this recipe! The only thought I have is that perhaps your starter isn't as active as it needs to be, that is, that it might need a few feedings before baking? Perhaps not, but that's what comes to mind. I truly wish there was some other help or suggestion I could offer. Come to think of it, you could try adding a bit more water...

      Incidentally, the starter I used when this recipe was published is one I started from scratch using the method recommended by Wardee of Gnowfglins; the starter I use now is one I purchased from Cultures for Health (and the feeding method I now use is the one that came with that starter).

      Again, I'm truly sorry that you've not had success with this recipe. :( It's never any fun to feel that ingredients have gone to waste...I well know that feeling in kitchen after trying recipes and methods that for whatever reason simply don't work out for me.

      I don't feel like I've been of much help here, but I do thank you for taking the time to comment and wish you luck. :)


  20. I am always hunting for tried and true sourdough recipes. I can not wait to try this one. Thank you!


Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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