Sourdough Muffins

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.

sourdough chocolate chip muffin on a white place with chocolate chips sprinkled on the plate. More muffins in the background on a wood cutting board

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.

overhead shot of sourdough chocolate chip muffins on a wood cutting board.

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:

Muffin tin

Large bowl

Whisk

Silicone spatula

Measuring cups (liquid and dry) and spoons

Ice cream scoop (optional, but really useful)

Cupcake liners

sourdough muffin on a white plate with more muffins in the background on a wood cutting board

How To Make Sourdough Muffins

  1. 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.
  2. Cover and allow to ferment for 12 to 24 hours.
  3. The next day preheat oven to 375 degrees. 
  4. Line muffin tins with cupcake liners or grease well.
  5. Uncover the bowl of batter that was fermenting and add vanilla extract, baking soda, eggs, and salt to the batter.
  6. 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.
  7. 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.
  8. Spoon into muffin tins equally. 
  9. Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
  10. Flip onto baking rack and allow to cool. A plate works well, too.
sourdough muffins right from the oven in a muffin tin

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.

sourdough muffin with a nite taken out on a white plate with chocolate chips

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:

overhead shot of sourdough chocolate chip muffins on a wood cutting board.
Print

Sourdough Muffins

Delicious and soft chocolate chip sourdough muffins are a naturally sweetened and fermented snack
Course Breakfast, Dessert, Snack
Cuisine American
Keyword sourdough muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 225kcal
Author Amy

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

You can make this recipe without the long fermentation. Just mix all the ingredients together and bake. Still yummy.
The fermentation is just to help break down the phytic acid and some of the gluten making it easier to digest.

Nutrition

Serving: 1muffin | Calories: 225kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 110mg | Potassium: 38mg | Fiber: 1g | Sugar: 22g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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