These sweet mini bundts combine tangy sourdough, nutty brown butter, and cinnamon swirl with a creamy center!
INGREDIENTS:
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup salted butter
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup Greek yogurt (room temperature)
1/2 cup sourdough discard (or 1/2 cup extra Greek yogurt)
2 eggs (room temperature)
1 tsp vanilla extract
Cinnamon Swirl:
1/2 cup brown sugar
1 tbsp cinnamon
Cream Cheese Filling:
6 oz cream cheese (softened)
1 1/2 cups powdered sugar
3-4 tbsp milk
DIRECTIONS:
Preheat oven to 350°F (175°C). Grease and flour mini bundt pans (or line a loaf pan).
Brown the butter by melting it in a saucepan over medium-high heat (5-8 minutes). Let it cool.
Sift together flour, baking powder, baking soda, and salt.
Whisk brown butter with sugars, then beat in eggs one at a time. Add sourdough discard, yogurt, and vanilla.
Gently fold in dry ingredients.
Mix brown sugar and cinnamon for the swirl.
For bundts: Fill pans 1/3 full with batter, sprinkle with cinnamon mixture, top with remaining batter. For loaf: Layer half of the batter, sprinkle cinnamon, and cover with the rest of the batter.
Bake mini bundts for 15-20 minutes, loaf for 40-50 minutes, or until a toothpick comes out clean.
Beat cream cheese, powdered sugar, and milk until smooth.
Once cakes cool, fill bundts with cream cheese filling. Optionally, dust with powdered sugar. Enjoy!
