Baker Bettie

Easy Sourdough Muffins

These easy sourdough muffins are the perfect solution to use up some of your sourdough discard! Adding some sourdough discard to this muffin recipe gives it a slightly tangy flavor that is so delicious! 

Easy Sourdough Muffins

Easy Sourdough Muffins

Yield: 10
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These easy sourdough muffins use up some discard to give your muffins a delicious sourdough taste!

Ingredients

  • 1 1/2 cups (180 gr) all-purpose flour
  • 2/3 cup (130 gr) granulated sugar
  • 1 TBSP (14 gr) baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon (*optional)
  • 1 large egg, room temperature (*see note for vegan option)
  • 1/3 cup (80 ml) whole milk
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) liquid fat (oil or melted butter, shortening, lard, or coconut oil)
  • 1/2 cup (120 gr) sourdough discard (make sure you stir down the bubbles before measuring

Instructions

      1. Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
      2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if using.
      3. Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, oil, and sourdough discard until well combined.
      4. Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
      5. Divide the batter evenly between the 10 muffin cups.
      6. Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5-7 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

Notes

SUBSTITUTIONS

  • Vegan Muffins: Substitute the egg for 1/4 cup applesauce or mashed banana.
  • Gluten Free Muffins: Substitute the all-purpose flour for a good gluten free baking blend.


VARIATIONS

  • Blueberry Muffins: Fold in 2 cups (10 oz, 300 gr) fresh or frozen blueberries.
  • Cinnamon Raisin Muffins: Add 1 tsp cinnamon and 1 cup (5.3 oz, 150 gr) raisins
  • Chocolate Chip Muffins: Fold in 2 cups (10 oz, 300 gr) chocolate chips.
  • Cranberry Orange Muffins: Add 1 TBSP orange zest and 1 1/2 cups fresh or frozen cranberries. Top with an orange powdered sugar glaze.
  • Cheddar Bacon Muffins: Fold in 4 strips of crumbled cooked bacon and 1 cup of shredded sharp cheddar cheese. Sprinkle more shredded cheddar on top of the muffins before baking.

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2 comments on “Easy Sourdough Muffins”

  1. What if I don’t want to use eggs…..the vegan option mentioned in ingredients is not there in notes….

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