Silver-Layered Sourdough Christmas Muffins with Vanilla & Spiced Streusel

What Makes This Special

Celebrate Christmas with a Brazilian twist! These muffins highlight the tang and depth of sourdough discard, layering classic holiday spices and aromatic vanilla for cozy warmth. The tempering technique weaves flavors seamlessly, while a silver-studded streusel echoes the sparkle of the season. Perfect for building technique and impressing at festive gatherings!

Ingredients

The magic here is in layering flavors—vanilla and traditional holiday spices meld with citrus and the unique tang of sourdough discard, all crowned with a sparkling, crunchy streusel. Each ingredient has a purpose:

For the Muffins

• Sourdough discard: Adds depth, subtle tang, and moistness—it’s the star!
• Flour, sugar, butter, oil: Classic muffin structure; butter for flavor, oil for tenderness.
• Eggs, milk: Bind and enrich.
• Vanilla bean paste: Seasonal warmth and aromatics.
• Spices (cinnamon, nutmeg, cloves): Traditional Christmas flavors.
• Orange zest: Bright, festive citrus notes.
• Leaveners (baking powder/soda): Lift and tenderness.
• Salt: Balances flavors.

For the Streusel

• Flour, butter, sugar: Classic crumble base.
• Cinnamon: Warmth and aroma.
• Silver dragees: Festive sparkle!

Instructions

Step 1: Prepare Streusel Topping

In a small bowl, combine 40g flour, 40g sugar, 1/2 tsp cinnamon, and a pinch of salt. Add 40g cold diced butter. Use a pastry cutter or fork to cut butter into dry ingredients until coarse crumbs form. Stir in 1 tbsp silver dragees. Chill until needed; this keeps the streusel crumbly and ensures a crisp topping.

Step 2: Layer and Temper Your Muffin Base

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a large bowl, combine melted butter, oil, and sugar. Add eggs, whisking until smooth, then blend in sourdough discard, milk, vanilla bean paste, and orange zest.

Tempering Technique: Before combining wet and dry, temper the eggs: Warm the milk to just above room temperature (about 35°C), then whisk a few tablespoons of the warm milk into the egg mixture slowly. This gently increases the eggs’ temperature, preventing curdling and ensuring a silky, even crumb. Once tempered, whisk in the rest of the milk and proceed.

Step 3: Combine & Layer Flavors

Add the dry ingredients to the wet. Gently fold with a spatula until just combined—do not overmix, or muffins will be tough. For layered flavor, add 60% of the batter to the lined muffin tin, then sprinkle a little extra cinnamon and orange zest over each. Top with remaining batter for a visible, fragrant layer inside each muffin.

Step 4: Top with Streusel & Decorate

Generously sprinkle chilled streusel over each muffin. Press lightly to adhere. Scatter the remaining 75g silver dragees on top for a festive, silvery Christmas look.

Step 5: Bake

Bake in a preheated 180°C oven (fan 160°C) for 22–25 minutes, until golden and a skewer inserted in the center comes out clean. Rotate pan halfway for even baking.

Step 6: Cool & Serve

Cool muffins in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature for best flavor.

Pro Tips

• Master the Tempering Technique: Always add warm (not hot!) milk gradually to eggs. This prevents scrambling and guarantees a silky texture.
• Don’t Overmix: Sourdough discard benefits from a gentle touch. Fold ingredients just until combined for tender muffins.
• Use Silver Dragees Sparingly: They’re decorative and crunchy—too many can make muffins hard to bite!

Troubleshooting

Muffins Dense or Gummy? Likely overmixed. Next time, combine wet and dry ingredients with just a few folds and bake immediately.

Soggy Streusel? Butter may have warmed too much. Keep streusel cold until topping muffins and don’t skip chilling.

Variations

• Cocoa Layer: Sift 20g cocoa powder into half the batter for a chocolate-and-spice marbled effect.
• Fruit-Filled: Add 80g chopped dried figs or cranberries for extra festive flair.
• Nut Crunch: Sprinkle toasted chopped Brazil nuts in the streusel for a Brazilian twist.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze (well wrapped) for up to 1 month; thaw at room temperature and refresh in a low oven if desired.

Enjoy these festive, silver-sparkled muffins as a taste of Christmas with a Brazilian soul and a baker’s technique twist!