Description
These Mini Brown Butter Sourdough Cinnabundts are bite-sized bundt cakes made with rich brown butter, warm cinnamon, and a touch of tangy sourdough starter. Each one is soft, golden, and drizzled with a smooth brown butter glaze for the perfect cozy treat.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, browned
- 1/2 cup sourdough starter (discard or active)
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup powdered sugar
- 2–3 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini bundt pan well.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, combine browned butter, brown sugar, granulated sugar, eggs, milk, vanilla, and sourdough starter. Mix until smooth.
- Fold the dry ingredients into the wet until just combined. Do not overmix.
- Spoon batter into mini bundt molds, filling each two-thirds full.
- Bake for 18–22 minutes, until golden and a toothpick comes out clean.
- Cool 5 minutes, then remove from the pan and cool completely.
- Whisk powdered sugar with heavy cream to form a glaze and drizzle over cooled cakes.
Notes
- Brown the butter until golden and nutty for the best flavor.
- Grease pans generously to prevent sticking.
- Let cakes cool before glazing for a perfect finish.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 mini bundt
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: mini bundt cakes, sourdough dessert, brown butter cake, cinnamon bundt, small batch baking, homemade bundt cakes