Description
These sourdough cinnamon mocha muffins combine tangy sourdough discard with rich cocoa, brewed coffee, and warming cinnamon to create soft, flavorful breakfast treats. Perfect for using leftover starter, they bake up moist with a light crumb and bakery-style aroma. Serve fresh or store for easy grab-and-go mornings.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl whisk together flour, cocoa powder, cinnamon, baking powder, baking soda, and salt.
3. In a medium bowl whisk melted butter with granulated sugar, brown sugar, and eggs until smooth.
4. Stir sourdough starter, brewed coffee, and vanilla extract into the wet mixture.
5. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined.
6. Fold in chocolate chips or nuts if using, taking care not to overmix.
7. Divide batter evenly among muffin cups, filling each about three-quarters full.
8. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Optional: drizzle with a mocha glaze or sprinkle with cinnamon sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0.2
- Carbohydrates: 27
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Keywords: sourdough muffin, cinnamon mocha, breakfast muffins, sourdough discard, mocha muffins, cozy breakfast, baked goods