These delicious sourdough muffins are long fermented, perfectly sweetened, and they offer a pleasant, fluffy texture. A master muffin recipe, you could easily use different muffin add-ins. Personally, my favorite add in is chocolate chips.
We are still rolling with the sourdough recipes over here, y’all. Did you see the chocolate chip cookies or scones yet? Yum!
This one was slightly trickier to get down. It’s hard to long ferment a recipe with eggs.
I’m sure you could just whip this up without the fermentation process, but then you wouldn’t be reaping the health benefits of the fermentation.
Nor would my family be able to tolerate the muffins.
I used to think long fermentation was a nuisance, but I’ve come to find it super convenient, actually.
Just mix together the ingredients, then allow the dough to sit for a while (12 to 24 hours) before baking.
No need for an hour-long commitment of mixing and baking all in one sitting. (Although with these muffins you totally can mix them together and bake right away, because I tried it).
I’m telling you, once you get the hang of it, sourdough is the way to go.
Delicious and healthy. Not only do these muffins have fermented grains, but they are sweetened with honey, as well.
These will probably be on weekly rotation. These sourdough muffins make the perfect snack, breakfast, or dessert.
How Do I Get A Sourdough Starter?
You can easily create your own. You can see how I make a quick and easy starter here that I’ve had for years.
You can also buy one from a local bakery, order them online, or ask a friend.
Tips For Making This Recipe:
- There are definitely tricks to these muffins. Since the grains are soaked, they tend to firm up after the soaking. The eggs are added after and need to be incorporated well.
- I like to use my hands to start breaking up the soaked grains, a trick that I find works well to incorporate the eggs thoroughly, too. After adding the remaining ingredients, I often switch to a whisk and mix the batter until there are very few lumps.
- This muffin recipe could easily be made into blueberry, cinnamon, lemon (, etc.
- I love using an ice cream scoop to scoop the batter into the muffin tins. It’s the perfect amount and comes out easily.
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Tools you may need:
Large bowl
Whisk
Silicone spatula
Measuring cups (liquid and dry) and spoons
Ice cream scoop (optional, but really useful)
Cupcake liners
How To Make Sourdough Muffins
- In a large bowl, mix together melted butter, honey, flour, and active sourdough starter.
- The dough will be thick and will thicken as it ferments.
- Depending on the how saturated your starter is, you may need to add a touch of water. I feed my starter equal parts water to flour.
- Cover and allow to ferment for 12 to 24 hours.
- The next day preheat oven to 375 degrees.
- Line muffin tins with cupcake liners or grease well.
- Uncover the bowl of batter that was fermenting and 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. It is natural for the batter to be pretty firm.
- 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.
Do you have to long ferment this recipe?
No. You can totally just mix all the ingredients together and bake and it works just as well. You won’t be getting the benefit of the fermented grain though.
How To Store Muffins:
Place in an airtight container or storage bag and keep for three days. You can also freeze for up to three months.
Find more of my favorite desserts:
- Sourdough Chocolate Chip Cookies
- Blackberry Mug Brownie
- Homemade Marshmallows
- Brownie Batter Hummus
- Watermelon Popsicles
Sourdough Muffins
Equipment
- Muffin tin
- Large bowl
Ingredients
- 1/2 cup sourdough starter active
- 1.5 cups all purpose flour
- 1/3 cup butter melted
- 3/4 cup honey
- 2 eggs
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup mini chocolate chips You could also use blueberries
Instructions
-
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.
Notes
Nutrition
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