Sourdough Discard Crumb Cake Mini Muffins
I’m planning to attempt to make multiple “little bites” copycat recipes and the first one I attempted was the crumb cake ones. These turned out absolutely delicious. Here’s how I made them:
Ingredients:
For the streusel:
90g all-purpose flour
54g brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
71g butter, melted
For the muffins:
190g all-purpose flour
100g sourdough discard
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
100g granulated sugar
100g brown sugar
2 large eggs, i used duck eggs
234g milk
1 teaspoon vanilla extract
57g butter, melted
For the glaze
1 cup powdered sugar/confectioners sugar
3-4 tbsp milk depending on how thick you want the glaze
Method:
Make the streusel by combining all your dry ingredients into a bowl and mixing. Pour in your melted butter and continue to mix until combined. Set aside.
Preheat your oven to 350F. Combine all your dry ingredients (including both sugars) in a bowl and set aside
Add all your wet ingredients (sourdough discard, eggs, milk, and butter) to a bowl and mix with a hand mixer or stand mixer. Slowly add in your dry ingredients and continue to mix until your batter is formed.
Lightly grease your mini muffin pan and scoop your batter into your muffin slots, you want the batter to be almost to the top but not all the way. Top each muffin with a little streusel topping.
Bake in your preheated oven for 14-16 minutes or until a toothpick comes out clean.
While your muffins are cooking, make your glaze by whisking together your sugar and milk until a thin but not watery glaze is formed.
When your muffins are done cooking, allow to cool for a couple minutes before removing from the muffin tin. Allow to cool completely before drizzling the glaze onto them. Once they are glazed, they’re ready to enjoy.
I stored mine in the refrigerator.
Let me know if you guys try this recipe and what you think! :)