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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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This recipe is featured in our Sourdough eBook! If you love easy and delicious sourdough recipes (including gluten-free options!)click here!

Homemade sourdough muffins in three different flavors.

Homemade Sourdough Muffins

  • Author: Full of Days


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?



  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.


  • 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 14 comments
  • Vicky

    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

      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!

  • 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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