Sourdough Muffins
Sourdough muffins are soft, fluffy, and slightly tangy, making them a delicious way to use up leftover sourdough starter. They are easy to make and don’t require long fermentation like traditional sourdough bread. These muffins have a light texture with a mild sourdough flavor, balanced by a touch of sweetness.
Ingredients :
- 1 cup sourdough starter active or discard
- 1 ½ cups all-purpose flour
- ½ cup sugar brown or white
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup melted butter or oil
- ½ cup milk or dairy-free alternative
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional
Directions :
- Preheat the Oven: Set to 375°F (190°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk eggs, sourdough starter, sugar, melted butter, milk, and vanilla extract.
- Combine: Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix).
- Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool for 5 minutes before transferring to a wire rack. Enjoy warm or store for later.
