Sourdough Muffins Poppy Seed

ither my googling skills are pathetic or there really isn’t a recipe for no-soak 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-soak 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 Seymore (as in, “Feed me, Seymore!”) 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). 

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


2 cups sourdough starter (fed the night before)
1 egg
2 tsp vanilla extract
1/4 tsp salt
1/4 cup coconut oil (melted)
1/3 – 1/2 cup coconut sugar
1 tsp baking soda
Add-ins (see options below)
Baking cups
Muffin pan

To Make: 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. 

Step 1: Preheat oven to 400℉. Add sourdough starter, egg, vanilla, salt and sugar to mixing bowl and beat on low until combined. Add in mix-ins (unless otherwise noted below).

Step 2: Melt coconut oil on stove and add to bowl, mixing on low until combined.

Step 3: 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!).

Step 4: Gently stir in remaining mix-ins, line muffin pan with paper cups and add appx. 1/4 cup batter to each muffin cup.

Step 5: Bake for 15 minutes or until a toothpick poked into the center comes out clean.

Blueberry Muffins: Add 1/2 tsp. almond extract (step 1) and 1/2 cup fresh or frozen blueberries (step 4).

Carrot Cake Muffins: Add 1/2 cup grated carrots (step 4), 1 tsp cinnamon and 1 tsp lemon zest (step 1).

Chocolate-Chocolate Chip Muffins: Add 1/2 cup chocolate chips (step 4) and 1/4 cup cocoa powder (step 1). 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 (step 4). 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 (step 1).

Coconut Muffins: Add 1/2 cup shredded coconut (step 4), and sprinkle shredded coconut on top before baking.

Pumpkin Pie Muffins: Add 1/2 cup pumpkin puree and 2 tsp pumpkin pie spice (step 1).

Banana Nut Muffins: Add 1/2 cup mashed, very ripe banana, 1 tsp. cinnamon (step 1) and 1/4 cup crushed walnuts, pecans or slivered almonds (step 4).

Zucchini Muffins: Add 1 tsp cinnamon (step 1) and 1/2 cup grated zucchini (step 4). 

Apple, Carrot, Zucchini Muffins: Add 1 tsp cinnamon (step 1), grate 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 4.

Cinnamon Raisin Muffins: Add 2 tsp cinnamon (step 1) and 1/2 cup raisins (step 4). 

Showing 12 comments
  • Heather

    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

      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!

  • Lauren

    Can you substitute organic sugar for the coconut sugar?

    • Kelsey Steffen
      Kelsey Steffen

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

  • The Food Hunter

    I love the idea of these.

    • Kelsey Steffen
      Kelsey Steffen

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

  • linda spiker

    I adore sour dough! These muffins sound fabulous!

    • Kelsey Steffen
      Kelsey Steffen

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

  • Tammy

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

    • Kelsey Steffen
      Kelsey Steffen

      Yes, yes it is! 😉

  • Cheryl

    These look really yummy!!

    • Kelsey Steffen
      Kelsey Steffen

      They TASTE really yummy, too!

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