Sweets
Jump to Recipe·Print Recipe·5 from 3 reviews
Since firing up a new batch of sourdough starter, I’ve been trying to add sourdough quick bread into our breakfast menu. Sourdough muffins obviously bake up faster than bread so my batter is going into muffin tins and baking for 20 minutes rather than a loaf and baking for an hour.
One of the challenges and frustrations I encountered was the wide variety of methods and ingredients and inconsistent results.
I wanted to simplify and come up with a basic recipe that I could slightly modify depending on what type of muffin was being requested or craved. In our home, most often that means Chocolate Chocolate Chip Zucchini Sourdough Muffins, Blueberry Sourdough Muffins (or Blackberry Muffins), Banana Nut Sourdough Muffins, or Apple Cinnamon Sourdough Muffins, but you could make the necessary changes to create your own sourdough muffins!
The result was a basic overnight preferment and a simple muffin recipe with a few additions/changes being made for each recipe.
Unlike many muffin recipes, this basic recipe results in a nice tall, rounded muffin instead of one that is flat or worse sunken.
Notes:
•I use the Kitchen Aid mixer to stir in the thick preferment. I’ve decided though that for mornings when I want to be quiet in the kitchen and not wake anyone up, an inexpensive tool like this one might come in awfully handy.
•I’ve learned that due to the nature of sourdough, greasing the muffin tins first is better than using cupcake papers because the papers stick horribly to the muffin.
•We also like Pumpkin Nut Sourdough Muffins a whole lot and really like the recipe I’ve been using the last few years. So much so, I’ve decided not to fuss with it.
•Applesauce is highly recommended as a butter substitute in the Apple Cinnamon Muffins.
Basic Overnight Sourdough Muffins Ferment
Basic Overnight Sourdough Muffin Ferment
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
Ingredients
Scale
- 2 cups active sourdough starter
- 1 cup water
- 1 ½ cup whole wheat flour
- 1 ½ cup unbleached all purpose flour
Instructions
- Mix all ingredients together in a large bowl and mix really well. The dough will be very stiff.
- Cover with a cloth and allow to sit until morning.
- Author: Quinn
Chocolate Chocolate Chip Sourdough Muffins
Chocolate Chocolate Chip Sourdough Muffins
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
Ingredients
Scale
- Basic Overnight Preferment
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup cocoa
- ⅓ cup honey
- ⅓ cup brown sugar (or Sucanat)
- ½ cup butter, melted (oil or applesauce can be substituted)
- ⅓ cup milk
- 2 eggs
- 1 teaspoon vanilla
- *2 cups shredded zucchini
- 1 cup chocolate chips
- 1 c. nuts, chopped (optional)*
Instructions
- In the morning, preheat the oven to 400 degrees.
- Whisk together the the baking powder, baking soda, salt, and cocoa in a small bowl.
- Place the honey, brown sugar, butter, eggs, milk, and vanilla into a mixer and blend thoroughly with the paddle attachment.
- Add in the dry ingredients, mixing well.
- Add the overnight sourdough ferment and stirring until well combined.
- Mix in the chocolate chips, zucchini, and, if desired, nuts.
- Fill greased muffin tins.
- Bake for 20 minutes or until the muffin springs back when lightly touched.
- Author: Quinn
Apple Cinnamon Sourdough Muffins
Apple Cinnamon Sourdough Muffins
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
Ingredients
Scale
- Basic Overnight Preferment
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- *1 teaspoon cinnamon
- 1/2 teaspoon nutmeg*
- ⅓ cup honey
- ⅓ cup brown sugar (or Sucanat)
- ½ cup butter, melted (oil or applesauce can be substituted)
- ⅓ cup milk
- 2 eggs
- 1 teaspoon vanilla
- *2 apples, shredded
- 1 cup nuts, chopped (optional)*
Instructions
- In the morning, preheat the oven to 400 degrees.
- Whisk together the the baking powder, baking soda, salt, cinnamon, and nutmeg in a small bowl.
- Place the honey, brown sugar, butter, eggs, milk and vanilla into a mixer and blend thoroughly with the paddle attachment.
- Add in the dry ingredients, mixing well.
- Add the overnight sourdough ferment and stirring until well combined.
- Mix in the shredded apples and, if desired, nuts.
- Fill greased muffin tins. Bake for 20 minutes or until the muffin springs back when lightly touched.
- Author: Quinn
Berry Sourdough Muffins
Berry Sourdough Muffins
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
Ingredients
Scale
- Basic Overnight Preferment
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- *1 teaspoon cinnamon
- ½ teaspoon nutmeg*
- ⅓ cup honey
- ⅓ cup brown sugar (or Sucanat)
- ½ cup butter, melted (oil or applesauce can be substituted)
- ⅓ cup milk
- 2 eggs
- 1 teaspoon vanilla
- *1 ½ cup berries (blackberries, blueberries, mulberries, etc..)
- 1 cup nuts, chopped (optional)*
Instructions
- In the morning, preheat the oven to 400 degrees.
- Whisk together the the baking powder, baking soda, salt, nutmeg and cinnamon in a small bowl.
- Place the honey, brown sugar, butter, eggs, milk, and vanilla into a mixer and blend thoroughly with the paddle attachment.
- Add in the dry ingredients, mixing well.
- Add the overnight sourdough ferment and stirring until well combined.
- Mix in the berries and, if desired, nuts.
- Fill greased muffin tins. Bake for 20 minutes or until the muffin springs back when lightly touched.
- Author: Quinn
Banana Nut Sourdough Muffins
Banana Nut Sourdough Muffins
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
Ingredients
Scale
- Basic Overnight Preferment
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup honey
- ⅓ cup brown sugar (or Sucanat)
- ½ cup butter, melted (oil or applesauce can be substituted)
- ⅓ cup milk
- 2 eggs
- 1 teaspoon vanilla
- *4 bananas, mashed
- 1 cup nuts, chopped (optional)*
Instructions
- In the morning, preheat the oven to 400 degrees.
- Whisk together the the baking powder, baking soda, and salt in a small bowl.
- Place the honey, brown sugar, butter, eggs, milk, and vanilla into a mixer and blend thoroughly with the paddle attachment.
- Add in the dry ingredients, mixing well.
- Add the overnight sourdough ferment and stirring until well combined.
- Mix in the mashed bananas and, if desired, nuts.
- Fill greased muffin tins. Bake for 20 minutes or until the muffin springs back when lightly touched.
- Author: Quinn
What is your favorite type of muffin?
Enjoy!
