Sourdough Muffins
User Reviews
5
Sourdough Muffins
Description
The recipe blends sourdough discard with all-purpose or gluten-free flour, light brown or coconut sugar, baking powder, and a pinch of sea salt. Egg, milk, vanilla extract, and neutral cooking oil are incorporated to create a moist batter that may appear initially crumbly but should become mostly smooth with mixing. Chocolate chips are folded in last for added texture and flavor.
Baking begins at a high temperature to set the muffins quickly, then the oven is lowered to finish baking evenly without overbrowning. The resulting muffins have a soft crumb with melty pockets of chocolate and subtle tang from the sourdough discard, balanced by the sweetness of sugar and vanilla.
These muffins are best eaten fresh as they tend to firm up when refrigerated or frozen. Storage at room temperature in a covered container is recommended for up to three days. Both regular and gluten-free flours and discards can be used, offering flexibility for dietary needs.
This recipe demonstrates an effective way to reduce sourdough discard waste while producing a tender, flavorful muffin suitable for breakfast or snack occasions. Care is needed not to overbake for optimal texture.
Ingredients
- ½ cup sourdough starter discard
- 1 ½ cups flour all purpose or gluten free flour
- ⅔ cup light brown sugar or coconut sugar
- 1 tsp baking powder
- pinch salt sea salt
- 1 egg
- ⅓ cup milk regular or dairy free
- 1 tsp vanilla extract
- ½ cup neutral cooking oil generic cooking oil
- ⅔ cup chocolate chips
Instructions
- First, preheat oven to 425 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- In a mixing bowl, add sourdough discard, flour, brown sugar, baking powder and sea salt. Stir until combined. Mixture may be crumbly.
- Then, add in egg, milk, vanilla, and oil. Stir to combine.
- Fold in chocolate chips.
- Divide batter into the sprayed muffin pan.
- Bake at 425 degrees for 10 minutes. Then lower oven temperature to 350 degrees Fahrenheit. Bake another 3 to 5 minutes or until toothpick inserted comes out clean.
- Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes. Then carefully remove.
Notes
- Both regular and gluten-free sourdough discard may be used; stir the discard well before measuring.
- All-purpose or gluten-free 1-to-1 baking flour works equally well.
- The batter might look slightly crumbly initially—keep mixing until mostly smooth.
- Avoid overbaking; total bake time is about 14 minutes for best texture.
- Store muffins covered at room temperature for up to 3 days; they tend to firm up when refrigerated or frozen, so fresh eating is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 53mg | 2% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 25IU | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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