Cinnamon Streusel Muffins + Sourdough Discard

Step 1

Mix pre-batter ingredients together with a Danish Whisk in a large ceramic bowl. Add more milk if needed, but make sure to keep the batter very thick. Cover with compostable cling wrap and let sit to ferment on the counter overnight.

Step 2

In the morning, preheat oven to 425℉ and make the streusel mix. Place all streusel ingredients in a small-medium bowl and stir together with a fork, mashing up the butter into smaller chunks and pieces until well incorporated. Set aside while you finish your muffin batter.

Step 3

Add final batter ingredients to fermented pre-batter and mix until well incorporated.

Step 4

Line a 12 x muffin pan with unbleached parchment muffin cups and fill cups with batter to the top. Sprinkle with the streusel mixture.

Step 4

Bake at 425℉ for 5 minutes, then turn the temp down to 375℉ and bake for an additional 15-16 minutes.

Note

If making these muffins without sourdough discard, the recipe stays the same, just remove the discard and use 1¾ cups einkorn berries or 3½ cups whole wheat einkorn flour and 1 cup milk.

Tip

If you want big muffin tops, fill muffin cup up to the top.