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Sourdough Muffins Poppy Seed

Quick & Easy Homemade Sourdough Muffins

No more tossing your excess sourdough starter, instead mix up a batch of these quick & easy homemade sourdough muffins.

We all want muffins that are good for us and easy to digest, but we can’t all wait 8 hours to get these healthy benefits! There has to be a better way!

Ya’ll are in luck…I took to the kitchen testing recipe after recipe until I nailed down a delicious no-wait sourdough muffin recipe with a boatload of variations. It’s the perfect solution for extra sourdough starter, and yet another reason to get a sourdough starter if you don’t already have one going!

The key is having an active sourdough starter. I’m in the routine of feeding Seymour (as in, “Feed me, Seymour!”), my sourdough starter nightly, so he’s always ready in the morning whether I’m baking bread, making pancakes or waffles, or baking muffins! Another trick is to keep your sourdough starter rather thick. It should be quite difficult to stir when adding the water and flour (I always add slightly less than double the flour as water…so if I add one cup water, I’ll add just under two cups flour, this is roughly a 100% hydration). 

Ready to bake? Then let’s gather those supplies!

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Homemade sourdough muffins in three different flavors.

Homemade Sourdough Muffins


  • Author: Full of Days

Description

These quick and easy sourdough muffins are the perfect solution to using up excess starter. There are countless flavor variations, which will be your favorite?


Ingredients


Instructions

  1. Preheat oven to 400℉. Add sourdough starter, egg, vanilla, salt and sugar to mixing bowl and beat on low until combined.
  2. Add in mix-ins (unless otherwise noted below).
  3. Melt coconut oil on stove and add to bowl, mixing on low until combined.
  4. Add baking soda and mix on low until batter begins to bubble up and grow in size (this is the magic of sourdough starter and baking soda!).
  5. Gently stir in remaining mix-ins, line muffin pan with paper cups and add appx. 1/4 cup batter to each muffin cup.
  6. Bake for 15 minutes, or until a toothpick poked into the center comes out clean.

Notes

  • The above ingredients are for the base recipe, choose your muffin flavor from the options below, incorporating the added ingredients. This recipe makes one dozen muffins.

Mix-In Options

  • Blueberry Muffins: Add 1/2 tsp. almond extract at step 2, and 1/2 cup fresh or frozen blueberries at step 5.
  • Carrot Cake Muffins: Add 1/2 cup grated carrots at step 2, 1 tsp cinnamon and 1 tsp lemon zest at step 5.
  • Chocolate-Chocolate Chip Muffins: Add 1/4 cup cocoa powder at step 2, and 1/2 cup chocolate chips at step 5. Use the full 1/2 cup coconut sugar to offset the bitterness of the cocoa powder.
  • Chocolate Cheesecake Muffins: Add 1/2 cup chocolate chips at step 5. Cube 4 tablespoons cream cheese and place a couple cubes on top before baking. Make chocolate-chocolate cheesecake muffins by adding 1/4 cup cocoa powder during step 1.
  • Lemon Poppy-seed Muffins: Add 1 Tbs poppy-seeds, 2 tsp. almond extract, 1 tsp lemon zest or 5 drops lemon essential oil at step 2.
  • Coconut Muffins: Add 1/2 cup shredded coconut at step 5, and sprinkle shredded coconut on top before baking.
  • Pumpkin Pie Muffins: Add 1/2 cup pumpkin puree and 2 tsp pumpkin pie spice at step 2.
  • Banana Nut Muffins: Add 1/2 cup mashed, very ripe banana and 1 tsp. cinnamon at step 2, and 1/4 cup crushed walnuts, pecans or slivered almonds at step 5.
  • Zucchini Muffins: Add 1 tsp cinnamon at step 2 and 1/2 cup grated zucchini at step 5
  • Apple, Carrot, Zucchini Muffins: Add 1 tsp cinnamon at step 2grate 1/4 cup apple, 1/4 cup carrot, and 1/4 cup zucchini and squeeze out as much moisture as possible, allowing to strain for 5-10 minutes. Once you have squeezed out as much liquid as possible, add during step 5.
  • Cinnamon Raisin Muffins: Add 2 tsp cinnamon at step 2 and 1/2 cup raisins at step 5

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Showing 27 comments
  • Avatar
    lindsey
    Reply

    Hi! I love the simplicity of these muffins. Are they super sour? I once out of curiosity just poured my started into a fry pan to make a pancake and it was as sour as a lemon! do the other ingredients mellow it out enough? Excited to try!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Hey Lindsey! YES! The baking soda and sugar definitely helps mellow out the flavor of your starter. But you don’t want your starter TOO hungry. What I mean is that these muffins work best with starter that’s been fed within about 6-12 hours. If it’s been much longer, you’ll likely have some hooch or extra sour flavors in your starter that will effect the flavor. Hope this helps, ENJOY!

  • Avatar
    Shannon
    Reply

    These are amazing. My baking soda never made my batter rise but they still rose in the oven. I did use a hot water pan under them. The most pillowy soft muffins. I made the blueberry version as written, with the exception of melted butter instead of coconut oil. They did take about 10 extra minutes to bake.

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      I’m so glad you like them Shannon! The blueberry are a favorite around here, too. How active was your sourdough starter? Sometimes if I’m using a starter that’s REALLY hungry (hasn’t been fed in nearly 24 hours) the baking soda doesn’t have as much of a rising effect. And butter is always a great call! 😉

  • Avatar
    Sandy
    Reply

    Hi, made these yesterday morning. Not really happy with outcome. I found them a bit dry and rubbery. I wanted to like them, and keep recipe but I did not. It would have been great using up discard this way. Sorry

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      That’s a bummer Sandy! I’ve had a few of my batches not turn out so well, and I think I figured out it was because my starter was TOO hungry. These muffins work best if your starter has been fed within 8-12 hours, otherwise the baking soda doesn’t have as much of a rising effect which can make the muffins more dense. I hope you’ll try again! They really are one of our favorite ways to use up excess starter!

  • Avatar
    Viviana
    Reply

    Loved these. My starter was runny but was perfect for these. I did the blueberry muffins with coconut sugar and coconut oil. My boyfriends mom loved them. Will be trying the other add ins!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Awesome Viviana! They’re one of our favorite things to make with extra starter! The blueberry are so good! Thanks!

  • Avatar
    Veralyn
    Reply

    These turned out fantastic!!! I use Teff flour for my starter. My starter was extra runny because I had used more water in the previous feeding so I added a TBL of coconut flour to absorb some of the extra liquid while I was adding all the other ingredients to the bowl. We had some ripe bananas so I used both (they were small) as well as 1/2 c of coconut, and 1/4 C Chocolate chips to make a banana Chocolate coconut muffin.
    One of them raised perfectly, the others stayed a little flatter, but all of them were absolutely delicious and did not taste gluten free!!! I am so excited to share these with my friends and family that can’t eat gluten. Thank you!!
    Most of the other recipes I had found used flours I didn’t have on hand, I love that this just uses starter and that I don’t have to wait forever to eat them 😉

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      That’s so great Veralyn! And thanks for letting us know how well it worked with Teff flour! I’m sure all our GF friends will be glad to know this! Your banana, coconut chocolate muffin combination sounds heavenly!!!

      • Avatar
        Veralyn
        Reply

        Yes, I love that this can work with gluten free starter or regular starter. I may try this again as a Chocolate muffin using my rye flour starter. Rye, Chocolate, and sourdough always seem to complement each other nicely. Oooooo, maybe with some mint chocolate chips mixed in!
        Thanks again for a wonderful base recipe!

  • Avatar
    Tracy
    Reply

    Can’t truvia be used instead of sugar?

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Tracy, great question! I haven’t tried it myself, but I imagine it’d work just fine. If you give it a try, be sure to come back and let us know if it worked!

  • Avatar
    Vicky
    Reply

    Hello Kelsey
    What is your sourdough starter hydration percentage, batter consistency and is the texture suppose to be a bit chewy??
    Just made an apple and carrot (without zucchini), honestly I didn’t think it would work, the batter was runny (my SD is 100% hydration) but they turn out beyond my expectation. The 1st batch didn’t rise/flat as the 2nd wondering should I let it proof B4 baking!
    Would doubling Add-ins hurt?
    Much thanks for sharing your recipes I do love the taste, texture and SD

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Hello Vicky! My starter is at 100% hydration as well and I’m using it about 12 hours after feeding (I only feed once per day, so my starter is used to that, starter could vary if you feed more often!). Once all the ingredients have been combined the consistency is somewhere between waffle and pancake batter, it’s pretty runny, not like typical muffin better. With the addition of baking soda, your batter should puff up and be pretty airy. Try not to stir out all that air as this helps with rise. Because we’re not adding any additional flour, the muffins won’t be as tall or dense as your typical muffin, but because I didn’t want to wait around 6 hours for my flour to soak, I’m quite fine with the end result! 😉 I haven’t experimented with different mix-in ratios. You certainly could give it a try, but I can’t guarantee it’ll work! Let us know if you give it a go and how they turn out! Thanks for reaching out!

  • Avatar
    Heather
    Reply

    I want to let you know I’m enjoying your muffin recipe. My first batch (banana muffins) didn’t turn out well (flat), but I re-read the recipe and decided my starter wasn’t thick enough to begin with. My next attempt was more successful. After that I made a batch of Blueberry that went very well. My only curiosity was that each batch I made resulted in fewer overall muffins and I still don’t know why.

    Last week I used your recipe as a launch point for something I’ve always wanted to do: Sourdough cornbread. I made sourdough cornbread muffins. They were the best of all the sourdough muffins I’ve made so far! Here’s what I did…

    2 cups starter
    1 egg
    2 T honey
    1 t baking soda
    1/2 cup cornmeal
    1/4 cup olive oil
    1/4 cup milk

    I doubled the above recipe and it made twelve perfect muffins in unlined muffin cups.

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      This is amazing Heather! Thank you so much for sharing…I think I’ll give this cornbread recipe a try this week, it sounds delicious! So weird about your muffins making less each batch. Sometimes sourdough can be such a mystery, but so satisfying when a recipe is a hit!

  • Avatar
    Lauren
    Reply

    Can you substitute organic sugar for the coconut sugar?

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Hey Lauren! Yes, subbing out the sugar is no problem. Enjoy! These are our favorites!

  • Avatar
    The Food Hunter
    Reply

    I love the idea of these.

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Thanks! They’re light and fluffy! Not quite as dense as normal muffins.

  • Avatar
    linda spiker
    Reply

    I adore sour dough! These muffins sound fabulous!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Thanks Linda! Sourdough has our hearts, too! We’re constantly finding new ways to use it up.

  • Avatar
    Tammy
    Reply

    LOVE this and all the variations… YUM!!! I guess it’s time to begin the sourdough starter process.. 🙂

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Yes, yes it is! 😉

  • Avatar
    Cheryl
    Reply

    These look really yummy!!

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      They TASTE really yummy, too!

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