The Best Zucchini Bread with Sourdough Discard

I had big dreams this year of planting a large beautiful garden and watching it grow all summer long. This did not happen. My big beautiful garden did not grow very well this summer (thank you bunnies, weird weather and a somewhat last-minute long-distance road trip that kept me from tending to the garden much throughout the summer). I was hoping for big, beautiful zucchini to sautee as a side to any meal, turn into our favorite zucchini boats or make many loaves of this amazing zucchini bread. This zucchini bread is light, tender, fluffy and uses up some of the sourdough discard that I always seem to have lurking in the back of my fridge. Lucky for me, my local farmers market and grocery store carry lots of zucchini this time of year.

Jump Ahead to The Best Zucchini Bread Recipe

Sourdough Discard in Zucchini Bread

If you have zucchini coming out your ears and sourdough discard taking over your fridge, this recipe is for you! I love using sourdough discard in recipes, not only for the little tang it gives but also because I’m not a fan of wasting food. This recipe uses ½ cup of sourdough discard directly from your fridge (you can also use bubbly sourdough starter) and it enhances the flavor of this delicious zucchini bread. If you don’t have sourdough starter, don’t worry. You can still make an awesome loaf of zucchini bread: Omit the sourdough starter. Add 2 cups of flour instead of 1 2/3 cups and 1/4 cup of milk to the batter. That’s it. I made both recipes side by side (pictured above) and both were delicious. You don’t need sourdough starter to make this delicious loaf, but if you have it on hand, it is the perfect way to use up some of your sourdough discard.

Wringing Out the Zucchini 

Did you know that 1 cup of chopped zucchini is made up of 90% water? Because of this high water content, it’s important to wring out the zucchini a bit before adding it to the recipe. The pictures below show the easy way I do this. Take a box grater, shred the zucchini and then use a paper towel to wring the zucchini. I give it about three squeezes over my sink and call it good. This little extra step will help your zucchini bread to turn out perfectly moist and delicious.

Baking Temperature and Time

One of the tricks I’ve learned over the years I’ve been baking is to bake quickbreads, like zucchini bread, at a high temperature for the first 10 minutes and then reduce the temperature to finish the longer bake time. The high heat helps activate the baking powder giving a nice lift and rounded dome shape to your loaf of zucchini bread. This zucchini bread takes about an hour to bake. I like to stick a knife or toothpick in the center to see if it’s completely baked all the way through. Depending on the temperature of your oven it may need more or less time.

Quick Mix. Long Bake. Delicious Zucchini Bread

Whatever way you slice it, this zucchini bread is delicious. It is tender, moist and perfect to gift this time of year. It is my kids’ favorite way to eat zucchini. They do eat other preparations of zucchini, though maybe not as willingly. If I only had to make one zucchini bread recipe for the rest of my life, this would be the one. It is that good! I hope you enjoy it too.

The Best Zucchini Bread with Sourdough Discard

Amy
Light, fluffy, tender and absolutely delicious, this zucchini bread recipe is perfect for using up garden zucchini and sourdough discard.
Prep Time 15 mins
Cook Time 1 hr
Course Bread, Snack
Cuisine American
Servings 1 loaf of zucchini bread

Ingredients
  

  • 1 lb zucchini
  • 1 2/3 cups all purpose flour
  • 1 1/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 cup sourdough discard
  • 2 eggs
  • 1/3 cup vegetable oil
  • 5 Tablespoons Greek Yogurt (sour cream can be substituted in a pinch)

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit and line an 8.5 by 4.5 loaf pan (you can also use a 9 by 5 loaf pan) with parchment paper.
  • Wash 1 lb of zucchini and chop off the ends. Use a box grater (affiliate link) to shred the zucchini. Grab a sheet or two of paper towel. Add the shredded zucchini to the middle of the paper towel and wrap the zucchini up to form a ball. Squeeze the paper-towel ball of zucchini over the sink 2-3 times to wring most of the water out of the zucchini. Continue this process until you have 1 ½ cups of shredded zucchini.
  • To a bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.
  • In a liquid measuring cup, measure out ½ cup of sourdough starter. Add the eggs, vegetable oil and greek yogurt. Stir well to combine.
  • Add the liquids to the dry ingredients. Mix together with a fork or spoon until just combined (over-mixing will result in tough zucchini bread and nobody wants that).
  • Pour the zucchini bread batter into the prepared loaf pan and bake for 10 minutes at 425 degrees. This helps ensure a nicely domed loaf of bread.
  • After 10 minutes reduce the temperature to 350 degree Fahrenheit. Bake for 45-55 minutes. Insert a toothpick or sharp knife into the center of the bread to check if it is ready. If it comes out clean with no streaks of batter, it is ready! If it has streaks of wet batter, bake it a little longer and check again.
  • Allow the zucchini loaf to cool for 10 minutes before removing from the loaf pans. Move the loaf to a cooling rack and cool completely before digging in. Enjoy!

Notes

To make an absolutely amazing loaf of zucchini bread without the sourdough discard, omit the sourdough discard. Increase the all purpose flour to 2 cups. Add ¼ of milk  to the liquid ingredients before mixing with the batter.
 

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Light and Fluffy Sourdough Discard Pancakes

This recipe is specifically formulated to be used with sourdough discard.

Pancakes bring back a flood of childhood memories. My dad loves pancakes. I think they are his all time favorite food. Pancakes, hot off the griddle with butter and maple syrup (the fake stuff…cringe!). I remember many Saturday mornings sitting on the counter and mixing up some Bisquick to make pancakes together. I loved pancakes as a kid and I love pancakes now as an adult, though my taste buds have changed in favor of more flavor, real maple syrup and adding in some sourdough discard for a subtle tang. 

Make the Batter the night before or the morning of

These sourdough discard pancakes are really delicious. The batter can be made the night before for a quick morning breakfast or you can whip them up the morning of if you don’t want to plan ahead and have a hankering for pancakes on a lazy Saturday morning. The sourdough discard in these pancakes gives them a delicious tang that is more pronounced if you let the batter sit overnight. I love a recipe that will use up sourdough discard and one that tastes so good. 

One other benefit of using sourdough discard in these pancakes is the tenderness the discard brings to the pancakes. The batter may feel thick (you can thin it out a bit with some extra milk or buttermilk if you want), but it bakes up light and fluffy, just the way you want a delicious pancake.

You can also use fresh sourdough starter instead of discard

If you don’t have sourdough discard in your fridge and would rather use sourdough starter or fresh discard from a sourdough starter, that will work too. Just add the same amount of starter as you would discard and you will be good to go.

I always like buttering my griddle before plopping on some batter. The sizzling sound of morning pancakes and the buttery crust that forms may be one of my favorite parts of good pancake. I love topping my pancakes with pure maple syrup, but any old topping will do. My mom doesn’t like maple syrup and instead prefers them with butter and jam. Whatever you choose to top them with, they are delicious…and guess what…my pancake-loving dad likes them too! Even though he may still be partial to his “fake” maple syrup. It’s okay. They will taste good no matter what you put on them.

Light and Fluffy Sourdough Discard Pancakes

Yield: About 12 pancakes, I often double this recipe for my family of six and freeze any leftovers

Time: 10 minute mix, 20 minute bake in a pan or griddle

Ingredients:

Night Before:

  • ¾ cup sourdough discard
  • 1 cup buttermilk, shaken
  • 2 eggs
  • 3 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 4 Tablespoons melted butter
  • 2 cups all purpose flour

Morning of:

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Directions:

  1. The night before you intend to make the pancakes, mix together sourdough discard, buttermilk, eggs, sugar, vanilla, melted butter and flour. Cover and let sit overnight in the fridge. 
  2. The morning of making the pancakes, take your batter out of the fridge and mix in the baking soda, baking powder and salt. If you want to make the entire pancake recipe the morning of, whisk all the ingredients together now.
  3. Preheat your griddle or pan to medium-low heat.
  4. Butter your griddle/pan and using a ¼ cup measuring cup, place batter onto pan in a circle. The batter will be a little bit thick. Cook until the bottom is brown and bubbles are forming on the top of the pancake and then flip to cook on the other side. Each pancake takes about 4 minutes total.
  5. Continue with the rest of the batter and serve with butter, fresh fruit and maple syrup. Enjoy!

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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Sourdough Discard: Crispy Waffles

When I was a kid, my dad would make breakfast with us every Saturday morning. It was usually Bisquick pancakes but every so often we would deviate from the pancakes to enjoy some Bisquick waffles. I always loved the waffles because we had the perfect waffle irons. Crispy hearts or a Mickey Mouse waffle iron…the kind where the syrup would puddle and soak in the Mickey ears and they tasted oh so delicious. At that time, I didn’t so much care about the flavor of my waffles…just the fact that I could drown them in syrup and enjoy them on Saturday morning.

Our Favorite “scratch-Made” Waffles

Since I’ve had my own family, I care a little bit more about the recipes and I love the challenge of making recipes as “homemade” and “from scratch” as possible. We’ve had our fair share of waffles over the years and this recipe is one that I keep coming back to. It uses up a whole cup of sourdough discard, can be whipped up the night before and kept in the fridge until ready to make and they taste divine. Crispy, crunchy but so soft and flavorful. These sourdough discard waffles are begging to be made ASAP.

You can Easily substitute Whole Wheat Flour in these Waffles

So crispy!

Another thing I love about them is how easily you can substitute whole wheat flour for the all purpose flour in the recipe. If I’m being completely honest, I kind of love the flavor of the soft red wheat from our local mill in these waffles better than the plain all purpose flour. The subtle nuttiness of the whole wheat flour combines so well with the sourdough starter and pushes these already perfect waffles over the top. Check out my post all about different types of flours and why soft wheat would be a good option here.

This recipe can be made the night before for easy preparation and more flavor

Make the batter the night before (except for a few ingredients), set out your waffle irons and viola: easy breakfast!

If you want a stronger yeast/sourdough flavor and an easy start to your morning, the waffle batter can be made the night before, combining all the ingredients except for the baking soda, powder, salt and vanilla (stir those in right before you make the waffles). You can also thin the batter with a little extra milk or buttermilk if you think it needs it.

I love whipping up some heavy whipping cream, slicing some berries and warming up some syrup to make these waffles a decadent breakfast treat. We also often double the recipe and make the extras to freeze for quick breakfasts throughout the school year. You can toast the waffles to reheat them if you want them crispy or just warm them up a bit in the microwave, if you prefer them less crispy. However you eat them, I think these waffles are the best I’ve ever made…and I’ve made a lot of waffles. I enjoy them best crisp and hot off the waffle press. I hope you love them as much as we do.

Sourdough Discard Waffles

Yield: 12-14 waffles

Time: 10 minute mix, 30 minute cook, 12 hour overnight in fridge (optional)

Ingredients:

  • 1 cup flour (about 5 ounces), whole wheat flour works well here too
  • ¼ cup cornstarch
  • 1 cup sourdough discard 
  • ¾ cup milk
  • ½ cup buttermilk
  • ⅔ cup vegetable oil
  • 3 teaspoons sugar
  • 2 eggs

Overnight Option: After adding these ingredients, refrigerate the batter and add the following ingredients in the morning. If making the same day, add the following ingredients right away:

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Directions:

  1. Using a whisk, mix together the flour and cornstarch in a bowl. Add sourdough discard, milk, buttermilk, vegetable oil, sugar and eggs. Whisk together until fully combined. At this point you can refrigerate the batter overnight for about 12-24 hours or you can continue with the recipe and make the waffles right away. Refrigerating the batter at this point will give the waffles more flavor but both options are delicious. 
  2. Pull the batter out of the fridge, if refrigerated, and continue adding ingredients: baking soda, baking powder, salt and vanilla. Stir until fully incorporated. 
  3. Heat waffle irons and put about ⅓ – ½ cup of waffle batter onto hot iron. Bake according to the directions on your waffle iron. Ours usually take 2-3 minutes per waffle.
  4. Serve immediately with hot syrup, berries or even powdered sugar and whipped cream. The possibilities are endless! These waffles are crispy, light and delicious eaten warm. They can be re-toasted in the toaster to bring back a little bit of the crispiness if you want to freeze the extras for a later time. Enjoy!

Recipe Notes: Whole wheat flour works really well in this recipe. I use a soft red wheat with a low protein content. This recipe also works well with “make your own” buttermilk. To one cup of milk add 1 Tablespoon fresh lemon juice OR 1 Tablespoon white vinegar. Let sit for 5-10 minutes before using in the recipe.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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Sourdough Discard: Banana Bread

This recipe is specifically made to be used with sourdough discard.

I have seen so many recipes for banana bread during this pandemic so I figured why not throw in one of my favorites too! My kids absolutely love this banana bread. It is easy to make, uses up some of the sourdough discard I have sitting in my fridge and it tastes really good. What’s not to love?!

One of the keys to a really good banana bread is in the bananas themselves. I buy a lot of bananas. It’s one of the fruits that my kids seem to love eating and we always seem to be picking up another bunch or two of bananas every time we go to the store. Luckily for me, my kids like bananas throughout their differing scales of ripeness. Some love them at the beginning stage of green/yellow. Some love them right in the middle stage of yellow with NO, absolutely NO brown spots and some don’t care that much and will eat them even with those brown spots starting to take over. But no one will eat them in their really, really brown stage where the whole banana has basically turned brown and gooey. This is when I usually peel the bananas, throw them into a ziplock bag and keep them in my freezer until I have enough bananas to make a delicious loaf of banana bread.

The sugars in the over-ripe, brown bananas break down and make for a delicious banana flavor and add sweetness to the loaf of bread. This banana bread has the added benefit of using sourdough discard, and the combination of white and brown sugar give it a deeper flavor than just plain white sugar. If you are looking for a delicious use for your sourdough discard, this is a recipe you will want to make.

Yield: 1 loaf of banana bread

Time: 15 minute mix, 1 hour bake

Ingredients:

  • 3 over-ripened bananas 
  • 2 eggs, lightly beaten
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup sourdough discard (about 200 grams)
  • 1 cup plus 2 Tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾-1 cup chocolate chips/chunks or nuts (optional)

Directions:

  1. Preheat your oven to 425 degrees and prepare your loaf pan. This recipe works well for an 8 ½ by 4 ½ bread pan or a 9 by 5 bread pan. Any pan smaller than this will most likely overflow. You may also want to line the bottom of your pan with parchment paper to prevent sticking or spray it with cooking spray.
  2. In a bowl, mash the bananas. Add the eggs, white sugar, brown sugar, vanilla extract and vegetable oil. Stir to combine.
  3. Mix in the sourdough discard and stir until just combined.
  4. In a separate bowl (or you can mix it straight in if you don’t like to get multiple bowls dirty) mix in the flour, baking powder, salt and chocolate chips or nuts (if desired). Mix until just incorporated.
  5. Pour the batter into your loaf pan and bake at 425 degrees for 10 minutes. Then lower the temperature to 350 degrees and continue baking for about 50 minutes. Insert a knife into the banana bread to check if it is completely baked through. 
  6. Let the banana bread cool in the pan for 10 minutes before releasing from the pan. Enjoy!

Recipe Notes: This recipe would also work well for banana muffins. Line a muffin tin. Fill your muffins a little over halfway and reduce the baking time to 6 minutes at 425 degrees then 10-12 minutes at 350 degrees.

Have you made banana bread yet during this pandemic? How do you like to eat your bananas? Green-yellow, yellow, yellow-brown or in banana bread? 🙂

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

Follow me on Instagram @amybakesbread or like Amy Bakes Bread on Facebook for more baking ideas.

Check out more recent sourdough posts:

Sourdough Discard: Crispy Crackers

When I started my sourdough journey many years ago, I initially thought, “What do I do with all this waste?” I felt like I was constantly feeding and then throwing out a lot of the discard every day. I didn’t realize at the time that discard is actually pretty amazing in its own right and can be used in a variety of recipes. This is especially nice right now when we are doing our best to use up every little bit of flour we can.

I keep my discard in a Tupperware in my fridge. Remember to stir it before using it.

I keep one (sometimes two) Tupperware in my fridge and every time I feed my sourdough starter I “discard” about 80 percent of it into my Tupperware. If I’m feeding my starter once a week and keeping it in the fridge I don’t end up with very much discard. If I’m feeding my starter daily, the discard really piles up and I have plenty to use in special “discard” recipes. 

I’ve been experimenting with different recipes for “discard” crackers for the past month and this recipe turned out even better than I anticipated. When I set them out for my family to try all of my kids said, “Mom, these are AMAZING!” And that is high praise coming from some pretty picky eight-year-olds. The wonderful thing about this recipe is how adaptable it is to what you have in your pantry. You can add in your favorite herbs or choose to sweeten them up with a little cinnamon and sugar. We like them with our favorite cheese baked in too. These crackers are thin, crispy, light and have the perfect tang that sets these apart from your regular crackers.

So I’m here to tell you don’t throw away that discard! This recipe is so simple, so delicious and can be made today. You will want to keep a sourdough starter going just so you can make these crackers…they are that good! My kids devoured them.

Yield: 1 half sheet pan of crackers

Time: 10 minute mix, 40 minute bake

Ingredients: Pick one of the recipes below

Herb Seasoned Discard Crackers

  • ½ cup sourdough discard (about 135 grams)
  • 2 Tablespoons all purpose flour (about 25 grams)
  • 2 Tablespoons (about 25 grams) unsalted butter, melted
  • 1 teaspoon “everything but the Bagel” seasoning (or dried herbs)
  • ¼ teaspoon salt

Cinnamon Sugar Discard Crackers

  • ½ cup sourdough discard (about 135 grams)
  • 2 Tablespoons all purpose flour (about 25 grams)
  • 2 Tablespoons (about 25 grams) unsalted butter, melted
  • 1 Tablespoon white sugar, plus another 1 Tablespoon for sprinkling on top
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Cheesy Discard Crackers

  • ½ cup sourdough discard (about 135 grams)
  • 2 Tablespoons all purpose flour (about 25 grams)
  • 2 Tablespoons (about 25 grams) unsalted butter, melted
  • 1 Tablespoon grated Asiago cheese (or other hard, strong-flavored cheese)
  • ¼ teaspoon salt
Front to back: Herb seasoned, Asiago, Cinnamon Sugar crackers

Directions:

  1. Preheat your oven to 300 degrees and line a half sheet pan with a piece of parchment paper.
  2. Stir down your sourdough discard (if there is any “hooch” on the top, pour it off). 
  3. In a small bowl stir together 135 grams sourdough discard, 2 Tablespoons of flour and 2 Tablespoons of melted butter. 
  4. Add ¼ teaspoon salt and your seasoning of choice. Mix together with a spatula. The dough will resemble a thick batter.
  5. Pour the batter into the middle of the parchment paper. Using an offset spatula or a butter knife, spread the batter very evenly and thinly to cover the parchment paper.
  6. If you are making the cinnamon-sugar crackers sprinkle the top with 1 Tablespoon of cinnamon.
  7. Bake for 40-50 minutes at 300 degrees. Check your crackers around the 30 minute mark to make sure they are not getting too brown. Oven temperatures do vary, so your crackers may need a little less or a little more time. I find 40 minutes to be perfect in my oven.
  8. Let the crackers cool for 10 minutes and then break into pieces. If you want them a little more flavorful, sprinkle a little extra salt on top. Enjoy! If you have any leftovers, store in an airtight container for a few days.

Recipe Notes: If you use salted butter, leave out the salt in the recipe. We love the “Everything But the Bagel Seasoning” in place of dried herbs in the Herb Seasoned Discard Crackers. If you want to “cut” the crackers into squares, pull the pan out after 10 minutes of baking. Use a pizza cutter to cut into shapes and then continue baking. 

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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Cinnamon Sugar Muffins Two Ways

When I first started this blog, I had every intention of sharing recipes about sourdough…eventually. I had planned to take it slow and introduce my love for all things sourdough gradually because while I love all things sourdough, it’s not very common for a home baker and I wasn’t sure how many people would be interested in that area of bread baking. 

My sourdough starter

Fast forward a few weeks and we were at the beginning of a global pandemic with yeast flying off the shelves and food shortages everywhere. All of a sudden people showed a lot more interest in sourdough baking. Most of us are at home looking for things to do and learning to become a little more self-reliant. With this in mind (and a cancelled trip that made it possible), I upped my sourdough game and started sharing about sourdough earlier than planned. I have tutorials on my Instagram about making a sourdough starter and I have a handy worksheet that can help you make your own starter if you are interested. I’ve also got an awesome recipe that turns out some delicious sourdough bread.

One of the things that makes sourdough unique is the feeding process. You feed your starter daily (or once a week or so if it’s refrigerated) and then end up with a bunch of discard. I keep my extra discard in a tupperware in the fridge and then find recipes to make with the discard throughout the week…waste not want not! This recipe for cinnamon sugar muffins is the perfect vehicle for the sourdough discard.

Cinnamon Sugar Muffins…two ways: with or without sourdough discard

I also know that not everyone has a tupperware of sourdough discard sitting in your fridge and I didn’t want you to not be able to make these delicious muffins just because of that. I have a recipe option below for cinnamon sugar muffins without the sourdough discard. Both recipes use the same technique for the cinnamon sugar topping and are equally delicious and worth making. This recipe would be a fun treat to make with kids or the perfect treat for a family brunch or breakfast. The cinnamon sugar topping makes these muffins a standout weekly breakfast or sweet snack for a day at home.

Yield: 12-14 muffins

Time: 10 minute mix, 16 minute bake

Ingredients:

Cinnamon Sugar Muffins

  • ½ cup butter, melted
  • 1 cup white sugar
  • 1 cup milk, 2% or whole preferable
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 ½ cups all purpose flour
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 teaspoon salt

Cinnamon Sugar Sourdough Discard Muffins

  • ½ cup butter, melted
  • 1 cup white sugar
  • ⅔ cup milk, 2% or whole preferable
  • ¾ cup sourdough discard (150 grams)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 teaspoon salt

The topping is the same for both recipes, don’t forget about it! It adds a sweet cinnamon crunch to the muffins that should not be left out.

Topping for both recipes

  • ⅓ cup white sugar
  • 1 Tablespoon cinnamon
  • 4 Tablespoons butter

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a small microwave-proof bowl, melt the butter. Add the white sugar and combine with a spoon. Mix in the milk, eggs and vanilla. If you are using sourdough discard, mix it in with the wet ingredients now.
  3. In a separate bowl whisk together the dry ingredients. Whisk the flour, cornstarch, baking powder, cinnamon, nutmeg and salt together.
  4. Pour the wet ingredients into the dry ingredients and mix with a spoon. Be careful not to overmix the batter. Your batter may still have small streaks of flour in it…that is okay. 
  5. Line and lightly grease 12-14 muffin tins. If you have extra muffin wells with no batter in them, fill them about ½  way full with water (this helps protect your pans and gives your muffins an even bake). 
  6. Bake for 6 minutes at 425 degrees, then decrease the temperature to 350 degrees and continue baking for 10 minutes or until a toothpick is inserted in the muffin and it comes out clean.
  7. Allow to cool for a few minutes while you prepare the topping. Melt 4 Tablespoons of butter in a bowl. Mix together ⅓ cup white sugar with 1 Tablespoon of cinnamon in a separate bowl. Dip the top of each muffin into the butter and then dip into the cinnamon sugar mixture. Continue this process until every muffin in coated in cinnamon/sugar. Enjoy warm or at room temperature! Tip: I freeze any extra muffins in a ziplock bag and they work great.

Recipe Notes: Baking your muffins at a high initial temperature and then decreasing to a lower temperature gives you the beautiful domed muffins that you look for in a bakery. It’s worth it…I promise!

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

Follow me on Instagram @amybakesbread or like Amy Bakes Bread on Facebook for more baking ideas.