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Sourdough-discard Cinnamon Roll Muffins

A little-known fact that we discovered about sourdough starter discard - you can use it as an egg substitute!! One day I was making muffins and I didn't have eggs. I thought, hmmm, sourdough discard is about the consistency of raw eggs, it's sticky, and seems like it would be a good binder, let's give it a try! We now ALWAYS bake muffins without eggs! I actually prefer the taste of egg-less sourdough discard muffins than typical batters with eggs. And, no, they are NOT sour! You won't get a tangy taste because there hasn't been a long fermentation period. What you will get is delicious, suuuuper moist muffins!

For the batter:

Dry Ingredients:

  • 1 and 3/4 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

Wet Ingredients:

  • 1/2 cup grass-fed butter, softened

  • 1/2 cup packed brown sugar or jaggery (or use white sugar but add 1/2 tbsp of molasses)

  • 1 cup sourdough starter discard

  • 1/2 cup clabber, yogurt, or kefir

  • 1 teaspoons vanilla extract

  • 1/4 cup milk

Other ingredients:

  • 4 oz cream cheese, set aside

For the topping:

  • ½ cup light brown sugar

  • 4 tablespoons grass-fed butter, softened

  • ¼ cup flour

  • 2 teaspoons cinnamon


  1. Preheat oven to 425F

  2. Combine dry ingredients in a bowl

  3. Combine wet ingredients in a second bowl

  4. Add wet ingredients to dry ingredients and mix until just combined

  5. Spoon mixture into lined or greased muffin tins

  6. Stick about 1 Tablespoon of cream cheese in the center of each muffin

  7. Combine topping ingredients

  8. Spoon or sprinkle toppings onto the tops of the muffins

  9. Bake at 425F for 5 minutes then reduce the heat to 350F and continue to bake for 15-20 minutes, until a toothpick or knife inserted into the muffin comes out clean

  10. You will probably eat all of these before they can cool down all the way!


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