Sourdough Discard Pumpkin Streusel Muffins

Muffin Ingredients

•188g all-purpose flour

•1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves

•3/4 tsp salt

•1 tsp baking soda, 1/4 tsp baking powder

•100g sugar + 100g brown sugar

•105g vegetable oil

•2 large eggs

•226g pumpkin purée

•100g sourdough discard

•60g whole milk or cream

•1 tsp vanilla

Streusel Topping

•45g melted butter

•63g all-purpose flour

•65g sugar

•Pinch of salt

Instructions:

  1. Whisk dry ingredients together

  2. In another bowl, mix oil, eggs, milk, discard, sugars, pumpkin, and vanilla.

  3. Fold dry into wet

  4. Optional:  Cold ferment batter overnight for better texture.

  5. Mix streusel ingredients into coarse crumbs.

  6. Preheat oven to 425º, prepare muffin tin.

  7. Fill 12 cups, top with streusel.

  8. Bake 5 minutes at 425º, then 20-25 minutes at 350º

  9. Cool 5 minutes in the pan, then transfer to rack.

TIP:  Use a scale for the best accuracy (US cups are smaller than metric)

A tray of twelve pumpkin muffins topped with crumbly streusel sits on a wooden stand on a speckled granite countertop.

Sourdough Discard Coffee Cake

**My apologies to all the measuring purists out there.  This recipe didn’t include the option for grams measurement.  I didn’t have time to convert and add the grams but you know the drill!!

Ingredients

Cake

•1/2 cup sourdough discard (unfed)

•1/2 cup unsalted butter, softened

•3/4 cup granulated sugar

•2 large eggs

•1 teaspoon vanilla extract

•1/2 cup plain Greek yogurt or sour cream

•1 1/2 cups all-purpose flour

•1/2 teaspoon baking soda

•1/2 teaspoon baking powder

•1/4 teaspoon fine sea salt

For Cinnamon Crumb Topping

•1/2 cup all-purpose flour

•1/2 cup light brown sugar, packed

•1 1/2 teaspoons ground cinnamon

•1/4 teaspoon salt

•4 tablespoons unsalted butter melted

Directions

Preheat your oven to 350º.  Grease an 8x8-inch square baking pan or line it with parchment paper for easy removal.

Make the crumb topping:  In a small bowl, combine flour, brown sugar, cinnamon, and salt.  Add melted butter and mix with a fork until crumbly.  Set aside.

Cream the butter and sugar in a large bowl until light and fluffy.  Add eggs one at a time, beating well after each additional

Mix in sourdough discard, yogurt, and villa until smooth and creamy.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Add the dry ingredients to the wet, stirring until just combined-don’t overtax.  The batter will be thick.

Spread half of the batter into the prepared pan.  Sprinkle with about half of the crumb topping.  Carefully spread the remaining batter on top, then finish with the rest of the crumbs.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and crisp.

Let cool in the pan for at least 15 minutes before slicing.

A pumpkin pie on a wooden cutting board, a vase of white tulips, a lit candle in a glass, and decorative objects on a granite countertop.
Slice of apple pie on a wooden cutting board, beside a plate with a slice of pie, flowers, a framed black and white photo, a lit candle, and some decorative items on a granite countertop.