Artisanal Sourdough Muffins
Sourdough starter gives these muffins a gentle tang that sets them apart from a standard batter muffin, adding depth without overpowering the flavor. They come together in about 30 minutes of active prep and bake up with a tender crumb, making them a solid choice for breakfast or a coffee break.
Equipment
- Mixing Bowls
- Whisk
- Muffin pan
- Measuring cups and spoons
- Oven
Ingredients
For the Dry Components:
- 2 cups all-purpose flour preferably organic
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Wet Components:
- 1 cup sourdough starter fed and bubbly
- ½ cup milk room temperature
- ½ cup unsalted butter melted
- 1 large egg room temperature
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter.
- In a bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt until well combined.
- In another large bowl, combine the sourdough starter, milk, melted butter, egg, sugar, and vanilla extract. Whisk until the mixture is smooth and slightly frothy.
- Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix to ensure a light, fluffy texture.
- Divide the batter evenly among the muffin tins, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- To enhance the tanginess, let the sourdough starter ferment for longer before use.
- For a sweeter touch, add chocolate chips or dried fruits into the batter.
Nutrition
Calories: 219kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 141mgPotassium: 46mgFiber: 1gSugar: 12gVitamin A: 275IUCalcium: 40mgIron: 1mg
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