For our sourdough cinnamon swirl muffins, you'll need:
Muffin Batter:
1cupall-purpose flour
1/2cup granulated sugar
1/2tspbaking soda
1/4tspsalt
1/2cupactive sourdough starter
1/4cupmilk
1/4cupmelted butter (1/2 stick)
1large egg
1tspvanilla extract
Cinnamon Swirl Topping:
2tbspbrown sugar
1tbspground cinnamon
Optional: pinch of other spices (nutmeg, clove, allspice)
Instructions
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners. I like to grease the muffin liner with butter.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until ingredients are thoroughly dispersed.
In a separate bowl, whisk together the active sourdough starter, milk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough muffins. The batter should be thick and slightly lumpy.
In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon swirl filling.
Spoon half of the muffin batter into the prepared muffin tin, filling each cup about halfway full.
Sprinkle a layer of the cinnamon sugar mixture on top of the batter in each muffin cup.
Spoon the remaining muffin batter on top of the cinnamon sugar mixture, filling each cup almost to the top.
Use a toothpick or knife to swirl the layers together, creating a marbled effect.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cinnamon swirl sourdough muffins warm or at room temperature. You can also freeze to enjoy in the future. Enjoy!