sourdough muffins

Delicious and soft chocolate chip sourdough muffins are a naturally sweetened and fermented snack

Sourdough Muffins

sourdough starter (active)

all purpose flour

butter (melted)

honey

eggs

tsp baking soda

tsp salt

vanilla

mini chocolate chips (You could

In a large bowl, mix together melted butter, honey, flour, and active sourdough starter.

Cover and allow to ferment for 12 to 24 hours. (optional)

The next day preheat oven to 375 degrees. Line muffin tins with cupcake liners or grease well.

Add vanilla extract, baking soda, eggs, and salt to the batter.

Start mixing all the ingredients together. I like to just use my hands to break up large clumps and really combine the eggs with the batter.

Once the batter starts coming together, add chocolate chips (or whatever add-ins you would like) and use a whisk to whip it together and break up any more large lumps.

Spoon into muffin tins equally. 

Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.

Flip onto baking rack and allow to cool. A plate works well, too.

Make these delicious wildcrafted elderflower honey muffins when fresh elderflowers are in season! They aren&#x27;t too sweet and are made with honey and a bit of optional sourdough starter.

Elderflower Honey Muffins

tsp baking powder

whole milk yogurt

sourdough starter (or whole milk yogurt)

lemon juice

lemon

tsp vanilla extract

elderflowers

Preheat oven to 350°F. Grease a muffin tin with butter.

In a medium sized bowl, combine the flour, baking powder, baking soda, and salt.

In a large bowl, whisk together the honey, yogurt, sourdough starter (if using), eggs, lemon juice, lemon zest, and vanilla until smooth. Then whisk in the melted butter.

Add the dry ingredients and the elderflowers to the wet ingredients and gently fold it all together, being careful to not overmix.

Divide the muffin batter evenly into the buttered muffin tin. You can sprinkle a few more elderflowers on top before baking if you&#x27;d like.

Bake in preheated oven for about 20-22 minutes, or until they are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Top with a sprinkle of fresh elderflowers before serving, if desired.

These soft, tender, moist and flavorful sourdough blueberry muffins use up that leftover sourdough starter so it doesn't go to waste!

Sourdough Blueberry Muffins

all-purpose flour

almond flour

baking soda

cinnamon

salt

sourdough starter, ripe or discard

maple syrup

milk

vegetable oil or melted butter

blueberries

Demerara sugar, for topping (optional)

Heat oven to 425°F. Line 12 standard muffin cups with paper baking cups.

In a large bowl, whisk all-purpose flour, almond flour, baking soda, cinnamon and salt until well combined. In a separate medium bowl, whisk starter, maple syrup, milk, vegetable oil and egg until well combined. Whisk wet ingredients into dry ingredients until just combined. Carefully fold in blueberries.

Spoon batter evenly into baking cups (they will be about 3/4 full). Sprinkle tops of muffins with demerara sugar, if desired.

Bake muffins 25 to 30 minutes or until golden brown, domed and a toothpick inserted in the center comes out clean. Cool muffins 5 minutes in pan, then carefully transfer muffins to a cooling rack to cool completely.

These are so delicious! Everything a blueberry muffin should be. Substituted plant based butter and a flax egg (2 tbsp ground flax + 2.5 tbsp warm water) and left off the extra sugar. Sweet and soft and yum!

These are everything I wanted in blueberry muffins. So glad to have such a tasty use for my excess starter. The almond flour is genius to keep the gluten down and the muffins texture fluffy and moist. I used a mix of mostly honey with a touch of maple syrup. The only change I might make next time would be to add some lemon zest. 

I forgot to give my review previously. This rrcipe is a keeper ? Do you think I can replace the blueberries to apple? 

My new go-to sourdough muffins . These muffins taste FANTASTIC! They are light, tender, moist, naturally and mildly sweetened, loaded with blueberries and very flavorful.

Delicious! I'm always looking for discard starter recipes - I hate to throw it out! - and this one is a keeper. I topped them with a quick cinnamon streusel instead of the sugar, and they were excellent. Thanks for the recipe!

I made this recipe as written, here are my thoughts:

Thanks to the almond flour’s particle size, we get a light texture, but I would change the ratio to favor AP for a more solid muffin in the future.
This was WAY too much fruit for my muffins, they didn’t have enough structural integrity for me ????
I would say half , to maybe even  a third would be better.

I would also use dried fruit that I rehydrated, especially if I kept the 1:1  flour ratio. This muffin was too wet for me. 


Thanks for sharing!

These muffins taste amazing, have a great texture, and are a great way to use discard! However, both times I've made them the edges have started burning before the muffins after fully cooked. I've done regular and jumbo muffins and had issues in both cases!  My oven seems like the most likely culprit, but I haven't had issues with any other baked goods burning recently.  I'm sure I'll make these again so maybe I'll try a lower baking temp for longer and see if that helps.

Ok this is my second comment:) I was in error, aka wrong! They are not burnt just darker than i am use to seeing in a muffin. They are delicious!

I agree with the comment about there being too much fruit - would definitely recommend using half the quantity. I found the muffins to be a bit too dense and doughy. I'd recommend upping the amount of baking soda, butter and adding an extra egg to make this muffin lighter and less doughy.

Everyone gobbled the sugary crusted top and the inclusion of almond flour enabled the muffin to stand up to my substitution of ripe plums which has a lot of liquid making the center custardy/pudding-like.  Blueberries would have been the better choice here, but I saw an opportunity to use  my plums.

Delicious....made them with butter. Thank  you.

Loved these muffins - tons of fruit, more nutrition with the almond flour, super moist and my batch made 16!  Very happy and can’t wait to make again!  TYSM

What a great recipe! So easy to make and muffins come out looking exactly like the picture. Thank you. Will definitely make again.

Wonderful recipe! Tasted like it came straight from the bakery. Don't sleep on the Demerara sugar, gives a great crunch.

OMG !! these muffins turned out FANTASTIC. I did not have honey or maple syrup so i added 3/4 cup of sugar. All the muffins were swiped off in a day. Making another batch tomorrow. Thank you so much for this delicious recipe ?

Top 3 sourdough muffins recipes from across the web

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Sourdough Muffins

Elderflower Honey Muffins

Sourdough Blueberry Muffins

Top 3 sourdough muffins recipes from across the web

The most viewed sourdough muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Muffins

Elderflower Honey Muffins

Sourdough Blueberry Muffins

The most viewed sourdough muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine