These Sourdough Cinnamon Pecan Muffins are a great discard starter recipe! Moist, fragrant, and downright delicious!
We love sourdough muffins around here.
I like to make them on weekends, mostly.
These Sourdough Cinnamon Muffins with Pecans are great straight out of the oven, and equally good after sitting a bit.
That means they are ready and waiting whenever family members roll out of bed.
This recipe is one of the first muffin recipes I developed for my discard starter.
No sourdough starter yet? Find out how to start one here!
They are so fast and easy to put together.
And, oh my!
The aroma coming out of that oven while they bake is just heavenly!
Slice them open and butter them while they’re still hot from the oven.
Then enjoy with a nice hot cup of your favorite morning beverage.
Let’s go make a little morning bliss, shall we?
Sourdough Cinnamon Pecan Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup brown sugar, packed
- 1/3 cup white sugar
- 1Â teaspoon homemade vanilla extract
- 1/2 cup milk
- 4 tablespoons melted butter
- 1 large egg
- 1/2 cup chopped pecans or other nuts of your choice
- 1/2 cup sourdough starter discard
Instructions
Preheat your oven to 350°F.
In a medium mixing bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and the white and brown sugars.
In a small bowl, whisk the milk and the sourdough starter until well blended.
Add the melted butter, vanilla and egg to the starter mixture.
Pour the wet ingredients into the dry ingredients and add the chopped pecans and mix that all up, just until it’s combined.
Too much mixing can make the muffins tough.
Using spoons or a cookie scoop, scoop the muffin batter evenly into 12 muffin cups.
If you’re not using papers, make sure you grease the muffin tin, so they don’t stick.
Aren’t these cool cupcake papers? These are my favorites now!
You can get some for yourself here.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
After baking, remove them from the pan, slice them open, and slather on the butter.
These are so good hot from the oven!
You can serve these amazing sourdough cinnamon pecan muffins solo, or with a platter of scrambled eggs and bacon, which is a pretty perfect breakfast, if you ask me! 🙂
If there’s any leftover store in an airtight zipper bag. They’ll be good for a few days on the counter.
Or freeze for longer storage.
Enjoy!
Frequently Asked Questions About Sourdough Cinnamon Muffins
These amazing muffins will last 3 to 5 days tightly wrapped on the counter. 5 to 7 days in the fridge.
Absolutely! Wrap tightly in plastic wrap and pop into a zip top freezer bag or airtight container. Store in the freezer for up to 3 months. Allow to thaw on the kitchen counter.
Yes you can. Cover with aluminum foil and pop them into a preheated 350°F oven for about 5 to 10 minutes.
More sourdough discard recipes you should try:
Sourdough Cinnamon Pecan Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup brown sugar packed
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 4 tablespoons melted butter
- 1 egg
- 1/2 cup chopped pecans
- 1/2 cup sourdough starter
Instructions
- Preheat your oven to 350°F.
- In a medium mixing bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and the white and brown sugars.
- In a small bowl, mix the milk and the sourdough starter until well blended.
- Add the melted butter, vanilla and egg to the starter mixture.
- Pour the liquid ingredients into the dry ingredients and add the chopped pecans and mix that all up, just until it’s combined.
- Using spoons or a cookie scoop, scoop the mixture evenly into 12 muffin cups.
- If you’re not using papers, make sure you grease the pan, so they don’t stick.
- Bake for 20 to 25 minutes.
- After baking, remove them from the pan, slice them open, and slather on the butter.