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)
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)
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 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.
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).