Sourdough Snickerdoodle Mini Muffins

🍥 Muffin but the truth: These sourdough snickerdoodle minis are your next obsession

Sourdough Snickerdoodle Mini Muffins

Let’s talk about the kind of muffin that makes you whisper “oh wow” before you even swallow. These little bites are soft, sweet, cinnamon-swirled bundles of joy with a sourdough twist that takes them from basic brunch snack to bakery-worthy delight. Basically: you didn’t know your sourdough discard could do this, and now you’ll never toss it again.

Whether you’ve got kids to impress, neighbors to spoil, or just a deep and personal muffin love story going on (same), this Lou Lou Girls-style recipe is here to make your baking routine sparkle. We’re diving into every detail—sciencey secrets, grocery hacks, playful kid tricks, and every sugary swirl of sweetness.

Mini muffins are the unsung heroes of the baking world. They’re portable, poppable, and somehow make you feel less guilty than a big ol’ cupcake—even though, let’s be real, you’ll eat five. And these sourdough snickerdoodle minis? They’re on another level.

They’ve got tang from the discard, fluff from the cornstarch, and that iconic snickerdoodle sparkle on top. They’re the kind of treat you bake “for the kids” but then sneak with coffee, proudly serve at baby showers, and stash in your purse for emergency sweetness.
It’s time to embrace your sourdough starter’s wild side. Let’s muffin up!

These are great as long as you don’t eat them all in one sitting! They are super yummy and very more-ish. Mini muffins are a great breakfast option and they are way cheaper than buying the mini muffins at Costco and also more delicious.

Sourdough Snickerdoodle Mini Muffins

👩‍🍳 Ingredients

For the Muffins:
• ½ cup salted butter, melted and cooled
• 150 grams sourdough discard (about ⅔ cup)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅔ cup milk
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp ground cinnamon

For the Cinnamon Sugar Topping:
• 4 tbsp melted butter
• ½ cup granulated sugar
• 1 tbsp ground cinnamon

Sourdough Snickerdoodle Mini Muffins

📝 Directions

1. Preheat oven to 350°F and grease a mini muffin pan or line with mini paper liners.
2. In a large bowl, whisk together butter, sugar, eggs, vanilla, milk, and sourdough discard until smooth.
3. In a separate bowl, whisk flour, cornstarch, baking powder, salt, and cinnamon.
4. Slowly fold dry ingredients into wet until just combined—don’t overmix!
5. Fill each mini muffin well about ¾ full.
6. Bake for 12–15 minutes or until tops spring back when touched and a toothpick comes out clean.
7. Let muffins cool slightly, then dip tops in melted butter and roll in cinnamon sugar mixture.
8. Try not to eat them all at once. Or do. We’re not judging.
Yields about 36 mini muffins. Or 1 very happy baker

🧮 CALORIE COUNT

Per mini muffin (approx.): 95–110 calories
• Muffin base: ~80 calories
• Cinnamon sugar topping: ~20–30 calories
So yes, you could eat six and still be under a bakery muffin’s usual calorie count. Boom: math magic.

🍎 NUTRITIONAL FACTS (Per Mini Muffin)

Nutrient	Amount
Calories	~100 kcal
Carbs	~13g
Fat	~5g
Sugar	~8g
Protein	~2g
Sodium	~90mg
Fiber	~0.5g
Vitamin D	Small boost from butter and eggs
Iron	Moderate from flour
Probiotics	Sourdough discard offers some benefit

🍞 Bonus: Using sourdough discard reduces food waste AND gives you flavor depth without the need for fermentation. Score.

Sourdough Snickerdoodle Mini Muffins

🔬 COOKING TIPS

Sourdough discard 101: Room-temp is best. Cold discard can tighten the batter and affect rise.
Cornstarch = fluff wizardry: It softens the crumb and gives that bakery-style texture.
Let butter cool: Hot butter scrambles eggs. Let it rest like a diva before joining the party.
Use a cookie scoop: Perfectly even mini muffins = even bake = no muffin envy.
Don’t skip the cinnamon sugar dip: It’s the snickerdoodle signature. Without it? Still tasty—but kinda naked.
Muffin pan prep: Grease well or use nonstick spray. These lil’ guys like to cling.
Storage tip: Store in airtight container up to 3 days or freeze for 2 months. Reheat in oven for that fresh-baked vibe.

🌀 RECIPE VARIATIONS

Stuffed snickerdoodle minis: Add a tiny cube of cream cheese or Nutella in the center pre-bake
Apple cinnamon twist: Fold in ½ cup grated apple for autumn realness
Chocolate chip upgrade: Add ⅓ cup mini chips for kid-pleasing power
Gluten-free swap: Use 1:1 GF flour blend and add ½ tsp xanthan gum if needed
Pumpkin spice remix: Replace cinnamon with pumpkin spice blend and fold in ¼ cup pumpkin puree
Orange zest glow-up: Add 1 tsp fresh orange zest to the batter for brightness
Mini cupcake makeover: Skip the cinnamon sugar and frost with cream cheese frosting—hello dessert bar!

👧 KID TIPS

Name game: Call them “cinnamon fairy puffs” or “snickerdoodle treasure nuggets.” Kids eat imagination.
Dip station delight: Set up a cinnamon sugar dipping station post-bake and let the kids roll their own muffins (cue giggles)
Lunchbox hero: Pack two mini muffins with a cheese stick and fruit—snacktime wins
Decorate your own: Use edible glitter or mini sprinkles after dipping for a birthday-worthy treat
Tiny taste test: Let kids be the “official muffin testers.” Give them score cards. Future food critics in the making.

🛒 GROCERY HACKS

Sourdough discard love: Keep a freezer stash in small containers. Thaw and use anytime.
Bulk cinnamon = budget win: Buy big containers from warehouse stores and transfer to cute jars.
Sugar stash tip: Granulated sugar blends better for the topping than turbinado or raw sugar.
Butter brilliance: Use salted butter to boost flavor and skip added salt in the topping
Eggs on sale? Freeze them! Crack and freeze in ice cube trays—1 cube = 1 egg
Mini muffin pan: Grab a silicone one for easy release and no paper waste
Milk magic: Any milk works here—dairy, almond, oat. Just avoid ultra-thin milks like rice milk unless you add a bit more cornstarch.

Sourdough Snickerdoodle Mini Muffins

💖 FINAL THOUGHTS

There’s something kinda magical about baking mini treats. Maybe it’s the bite-sized joy. Maybe it’s the smell of warm cinnamon swirling through your house. Maybe it’s knowing that something so cute came from your hands and a little leftover sourdough discard. Either way, these muffins win.

They’re quick, flexible, crowd-pleasing, and just fancy enough to make you feel like the Baking Fairy of your neighborhood. Plus, there’s zero pressure for perfection—dip, sprinkle, snack, repeat.
This recipe’s got that Lou Lou Girls charm: a bit of sass, a lot of practicality, and full-on flavor drama.

Sourdough Snickerdoodle Mini Muffins

So go grab that sourdough discard, dust off the muffin pan, and get ready to fall in love. These sourdough snickerdoodle mini muffins are everything good in one tiny package—sweet, soft, warm, and cinnamon-kissed. Whether you’re baking with kids, hosting brunch, or just treating yourself to some muffin therapy, this recipe’s got your back.
Bake them. Share them. Brag about them.
And when people say, “Wait…there’s sourdough in this?”
Just smile and say, “Muffin but the best.”
Let me know if you want help turning this into a seasonal post or making it the star of your next bake sale blog roundup—I’ve got plenty more ideas up my cinnamon-dusted sleeve.