Description
These Mini Brown Butter Sourdough Cinnabundts are delightful bite-sized treats that combine the rich, nutty flavor of brown butter with the subtle tang of sourdough discard. Swirled with cinnamon and brown sugar, and topped with a luscious brown butter glaze, these moist and tender mini bundt cakes make for a perfect snack or dessert.
Ingredients
Scale
Batter:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sourdough discard (unfed)
- 1/2 cup sour cream or Greek yogurt
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Brown Butter Glaze:
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini bundt pan thoroughly to ensure the cakes release easily after baking.
- Brown the Butter: Melt the butter in a saucepan over medium heat, cooking it until it turns golden brown and releases a nutty, fragrant aroma. Allow it to cool slightly before using.
- Mix Wet Ingredients: In a mixing bowl, beat the slightly cooled browned butter together with the granulated and brown sugars until combined. Add the eggs and vanilla extract, mixing until the batter is smooth and well incorporated.
- Add Sourdough and Sour Cream: Stir in the sourdough discard and sour cream (or Greek yogurt) until the mixture is fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Prepare Cinnamon Swirl: Mix the brown sugar and ground cinnamon together. Layer the batter and the cinnamon sugar mixture alternately into the wells of the mini bundt pan, swirling lightly with a toothpick or skewer to create a cinnamon swirl effect.
- Bake: Bake the mini bundts for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make Brown Butter Glaze and Drizzle: For the glaze, brown the butter again in a saucepan until golden and fragrant. Whisk the browned butter with powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and pourable. Drizzle the glaze over the cooled cinnabundts before serving.
Notes
- Ensure the brown butter is not too hot when mixing with eggs to prevent curdling.
- You can use Greek yogurt as a substitute for sour cream for a tangier flavor.
- Adjust milk quantity in glaze to achieve desired consistency.
- Fully grease or use a non-stick baking spray on the mini bundt pan to avoid sticking.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
