Potato Flake Sourdough Cinnamon Sugar Muffins

Soft, fluffy, and topped with a sweet, slightly crunchy cinnamon sugar topping, these Potato Flake Sourdough Cinnamon Sugar Muffins are a delicious addition to your breakfast table! Made with potato flake sourdough starter, these homemade muffins ferment overnight and bake up with beautifully domed tops and just the right amount of cinnamon sweetness.

Whether you’re looking for an easy breakfast, a sweet afternoon snack, or something special to enjoy with your morning coffee, these cinnamon sugar muffins are sure to become a family favorite.

One of my favorite things about making potato flake sourdough muffins is how easily they fit into our routine. I can mix up the batter before going to bed, leave it covered to ferment, and bake fresh muffins the next morning.

And honestly, it’s hard to beat the smell of warm cinnamon coming from the oven first thing in the morning!

Why You’ll Love These Potato Flake Sourdough Cinnamon Sugar Muffins

• Soft and fluffy texture: The combination of yogurt, butter, coconut oil, and potato flake sourdough starter creates tender muffins with a soft crumb.
• Simple overnight preparation: Mix the batter the night before and finish baking the muffins the following morning.
• Uses active starter or discard: This recipe is a great way to use some of your extra potato flake sourdough starter without having to plan around a feeding schedule.
• Sweet, crunchy topping: Coarse sugar and cinnamon create a delicious topping that adds just the right amount of sweetness and texture.
• Great for make-ahead breakfasts: These muffins store well and can even be frozen for later.

What Is Potato Flake Sourdough?

If you’re new to potato flake sourdough, you might be wondering how it’s different from traditional sourdough.

Unlike traditional sourdough starters, which are typically fed with flour and water, potato flake sourdough starter is fed with instant potato flakes, sugar, and water.

It creates a liquid starter that can be used to make all kinds of delicious homemade breads and baked goods.

Potato flake starter is known for producing soft, tender baked goods, making it a wonderful addition to recipes like these cinnamon sugar muffins.

Because this recipe also uses baking soda for leavening, you can use either active potato flake sourdough starter or discard.

If you haven’t started your own potato flake sourdough journey yet, be sure to check out my [Potato Flake Sourdough Starter](INSERT STARTER LINK) instructions to get started!

Ingredients for Potato Flake Sourdough Cinnamon Sugar Muffins

One of the things I love about this recipe is that it uses simple ingredients you probably already have in your kitchen.

Muffin Batter

• 1 cup sugar (230 g): Sweetens the muffins and helps create a tender texture.
• 2 large eggs: Provide structure and help hold the muffins together.
• ½ cup plain yogurt (124 g): I use my homemade yogurt for this recipe, which has a slightly thinner consistency than Greek yogurt. The yogurt adds moisture and helps create soft, tender muffins. If you’re using Greek yogurt or sour cream, you can still use either one! Simply measure out ⅓ cup of Greek yogurt or sour cream, then add enough milk to make ½ cup total. Stir until smooth to create a consistency similar to regular yogurt.
• ½ cup potato flake sourdough starter (119 g): Either active starter or discard will work in this recipe.
• ¼ cup melted butter (65 g): Adds a rich, buttery flavor.
• ¼ cup melted coconut oil (39 g): Helps keep the muffins moist and tender.
• 2½ cups all-purpose flour (310 g): Provides structure to the muffins.

I love using my homemade yogurt in recipes like this! If you’ve never tried making your own, be sure to check out my Homemade Yogurt Recipe. It’s easier than you might think, and I love being able to use it in all kinds of homemade recipes!

Ingredients Added After Fermentation

• 1 teaspoon baking soda: Helps the muffins rise during baking.
• ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
• 1 tablespoon ground cinnamon: Gives the muffins their delicious, warm cinnamon flavor.
• 2 teaspoons vanilla extract: Adds an extra layer of sweetness and flavor.

Cinnamon Sugar Topping

• ¼ cup coarse raw sugar (turbinado sugar)
• 1 tablespoon ground cinnamon

I prefer using turbinado sugar for the topping because the larger sugar crystals don’t dissolve as quickly during baking. This gives the muffins a beautiful, slightly crunchy topping.

However, if you don’t have turbinado sugar, regular granulated sugar will work just fine!

Equipment Needed

You don’t need any special equipment to make these homemade cinnamon sugar muffins, but a few basic kitchen tools will make the process easier.

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• Mixing bowls: One large bowl for mixing the batter and a smaller bowl for combining the cinnamon sugar topping.
• Whisk or hand mixer: For combining the eggs and sugar and mixing the wet ingredients.
• Measuring cups and spoons: A kitchen scale is also helpful for measuring ingredients accurately.
• Muffin Tin: A standard 12-count muffin pan. This recipe makes approximately 18 muffins, so you’ll need to bake in two rounds if you only have one pan.
• Cookie scoop or ¼ cup measuring cup: Helps portion the batter evenly into the muffin cups.
• Parchment muffin liners: My favorite option for preventing muffins from sticking.
• Fine mesh sifter: Helps evenly distribute the baking soda, salt, and cinnamon after fermentation.
• Cooling wire rack: Allows air to circulate around the muffins as they cool, preventing soggy bottoms.

How to Make Potato Flake Sourdough Cinnamon Sugar Muffins

These delicious muffins are incredibly simple to make. The majority of the preparation takes place the night before, and the next morning you only need to add a few ingredients, portion the batter, and bake!

Be sure to check out the printable recipe card at the bottom of this post for the complete ingredient measurements and instructions.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the sugar and eggs until smooth and well combined.

Add the plain yogurt, followed by the melted butter, melted coconut oil, and potato flake sourdough starter, gently mixing after each addition.

I prefer adding these ingredients one at a time because they can sometimes be at different temperatures. For example, adding warm melted butter directly to cold yogurt can cause the butter to firm up.

Mixing gradually helps everything combine more smoothly. Alternatively, you can bring your ingredients to room temperature before getting started.

A note about the yogurt: I use my homemade yogurt, which has a thinner consistency than Greek yogurt. If you’re using Greek yogurt or sour cream instead, mix ⅓ cup with enough milk to make ½ cup total before adding it to the batter.

Add the Flour

Add the all-purpose flour to the wet ingredients and gently stir until just combined.

Be careful not to overmix! Overmixing muffin batter can cause the muffins to become tough rather than soft and tender.

Stop mixing as soon as you no longer see any dry streaks of flour.

Allow the Batter to Ferment

Cover the mixing bowl with beeswax wrap or plastic wrap and allow the batter to ferment at room temperature for approximately 8-12 hours.

I usually prepare my batter right before bed so it’s ready for me to finish mixing and bake the following morning.

Add the Remaining Ingredients

After the fermentation period, preheat your oven to 425°F.

Line a standard muffin pan with parchment muffin liners, or grease the muffin cups well with butter or oil.

Sift the baking soda, salt, and cinnamon evenly over the fermented batter.

Gently fold these dry ingredients into the batter until fully incorporated, then add the vanilla extract and mix until combined.

Be sure to distribute the baking soda evenly throughout the batter so that all of your muffins rise properly.

Fill the Muffin Pan

Using a ¼ cup cookie scoop or measuring cup, portion the muffin batter evenly into the prepared muffin cups.

This helps keep your muffins consistent in size so they bake evenly.

Add the Cinnamon Sugar Topping

In a small bowl, combine the coarse raw sugar and cinnamon.

Generously sprinkle the cinnamon sugar mixture over the top of each muffin before baking.

I love using coarse raw sugar for this step because it gives the muffins that beautiful bakery-style appearance and creates a slightly crunchy topping. If you don’t have the turbinado sugar, you can use regular sugar, it just may not be as noticeable after baking. 

Bake the Muffins

Place the muffin pan in the preheated oven and bake at 425°F for 5 minutes.

Without opening the oven door, reduce the oven temperature to 350°F and continue baking for another 10–11 minutes.

Starting with a higher oven temperature helps the muffins rise quickly, creating those beautiful, tall, domed muffin tops.

The lower temperature allows the centers to finish baking without over-browning the tops.

Check the muffins for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.

Keep in mind that all ovens bake a little differently, so you may need to adjust the baking time slightly.

Allow the Muffins to Cool

Allow the muffins to cool in the pan for approximately 5–10 minutes before transferring them to a wire cooling rack.

This gives them time to set up while preventing excess moisture from collecting underneath.

Enjoy them slightly warm or allow them to cool completely before storing.

Helpful Tips for Making the Best Potato Flake Sourdough Cinnamon Sugar Muffins

Although this is a relatively simple recipe, there are a few things that can help you get great results every time!

Don’t overmix your muffin batter. This is probably one of the most important tips for homemade muffins. Mixing too much can develop excess gluten and result in dense, chewy muffins instead of soft, fluffy ones.

Measure your flour carefully. Adding too much flour can make muffins dry. I prefer using a kitchen scale whenever possible because it gives me the most consistent results.

Pay attention to the consistency of your yogurt. I use homemade yogurt, which is naturally a little thinner than Greek yogurt. If you’re using thicker Greek yogurt or substituting sour cream, thin ⅓ cup of it with enough milk to make ½ cup total before adding it to the muffin batter. This helps keep the moisture level and consistency similar to the original recipe.

Allow your melted fats to cool slightly. You don’t want the butter or coconut oil to be extremely hot when you add them to the eggs and yogurt. Let them cool slightly so everything combines smoothly.

Use parchment muffin liners. I’ve found that parchment liners work much better than traditional paper liners, which can sometimes stick to the muffins.

Don’t skip the high-temperature start. Beginning at 425°F and then reducing the temperature helps the muffins develop those lovely, domed tops without overbaking.

Use coarse sugar for a prettier topping. Regular granulated sugar works, but turbinado sugar holds its shape better and creates a beautiful, slightly crunchy cinnamon sugar topping.

Avoid overbaking. Check the muffins near the end of the baking time. They should be set in the center but still soft and moist.

Can I Substitute Greek Yogurt or Sour Cream?

Absolutely! Although I use my homemade yogurt for these cinnamon sugar muffins, you can substitute Greek yogurt or sour cream if that’s what you have on hand.

The main thing to keep in mind is the consistency.

My homemade yogurt is a bit thinner than Greek yogurt, which means using the same amount of thick Greek yogurt or sour cream could change the consistency of your muffin batter.

To substitute either one:

1. Measure ⅓ cup Greek yogurt or sour cream into a measuring cup.
2. Add enough milk to bring the total measurement to ½ cup.
3. Stir until smooth and combined.
4. Add to your muffin batter as directed.

This gives you a consistency closer to the regular homemade yogurt I use in the original recipe.

And if you’ve been wanting to try making your own yogurt, be sure to check out my [Homemade Yogurt Recipe](INSERT YOGURT RECIPE LINK)!

Can I Use Potato Flake Sourdough Discard?

Yes!

One of the great things about this recipe is that you can use either active potato flake sourdough starter or discard.

Since the baking soda is added after fermentation and provides the main lift during baking, you don’t have to use a starter that’s at its peak activity.

However, I always recommend using starter that has been properly maintained and doesn’t have any signs of spoilage.

If your starter has an unusual rotten smell, visible mold, or discoloration, it’s best to discard it rather than use it in your baked goods.

Why Do These Muffins Bake at Two Different Temperatures?

You may have noticed that this recipe starts baking at a higher temperature before reducing the heat.

There’s actually a reason for that!

Starting your muffins at 425°F gives the batter an initial burst of heat, helping it rise quickly and form those beautiful rounded muffin tops.

After the first five minutes, reducing the oven temperature to 350°F allows the muffins to continue baking more gently, helping the centers cook through without the outside becoming too dark.

It’s a simple technique that can make a big difference in the appearance of homemade muffins.

How to Store Potato Flake Sourdough Cinnamon Sugar Muffins

These muffins are wonderful fresh from the oven, but they’re also great for making ahead!

Room Temperature

Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 2 days.

Refrigerator

For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5–7 days.

You can warm them slightly before serving if you prefer that fresh-from-the-oven texture.

Freezer

These muffins also freeze beautifully!

Allow them to cool completely before placing them in a freezer-safe bag or airtight container.

Freeze for up to 3 months.

When you’re ready to enjoy one, simply allow it to thaw at room temperature or warm it gently before serving.

Keep in mind that the cinnamon sugar topping may soften slightly after storing, especially after freezing and thawing.

Frequently Asked Questions

Do I have to use turbinado sugar for the topping?

Not at all! I prefer it because the larger sugar crystals create a slightly crunchy topping and don’t dissolve as quickly during baking. However, regular granulated sugar works as well.

Can I use Greek yogurt instead of regular yogurt?

Yes! Simply use ⅓ cup Greek yogurt and add enough milk to make ½ cup total. Mix until smooth before adding it to your muffin batter.

Can I substitute sour cream for yogurt?

Absolutely! Use the same method as Greek yogurt. Combine ⅓ cup sour cream with enough milk to make ½ cup total before adding it to the batter.

Can I use active potato flake sourdough starter instead of discard?

Yes! Either active starter or discard works for this recipe.

Why do you add baking soda and cinnamon after fermentation?

Adding the baking soda after the fermentation process allows it to react closer to baking time, when its leavening power is most useful. This helps the muffins rise in the oven.

Adding the cinnamon after fermentation assures that the cinnamon doesn’t interfere with the fermenting process. Cinnamon can actually slow down and hinder fermentation. 

Can I make these muffins ahead of time?

Yes! These muffins are a great make-ahead breakfast option. You can bake them in advance and store them in the refrigerator or freezer until you’re ready to enjoy them.

Why are my muffins dense instead of fluffy?

Dense muffins or tough muffins can be caused by overmixing, adding too much flour, or baking soda that isn’t evenly distributed throughout the batter. Measure carefully, mix gently, and make sure the baking soda is completely incorporated before baking.

More Potato Flake Sourdough Recipes to Try

If you love baking with potato flake sourdough, be sure to check out some of my other homemade recipes!

• Potato Flake Sourdough Pumpkin Muffins with Streusel
• Potato Flake Sourdough Pumpkin Scones
• Potato Flake Sourdough Soft Bread Loaf

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome