Homemade Sourdough Muffins

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?

4 from 15 votes

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Course: Breakfast, Snack, Sourdough

Cuisine: American

Keyword: muffins, sourdough muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: muffins

Calories: 106kcal

Author: Kelsey Steffen

Ingredients

2 cups active sourdough starter
1 egg
2 tsp vanilla extract
1/4 tsp sea salt
1/4 cup coconut oil melted
1/2 cup coconut sugar
1 tsp baking soda
Add-ins see options below

Instructions

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).
Melt coconut oil on stove and add to bowl, mixing on low until combined.
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!).
Gently stir in remaining mix-ins.
Line muffin pan with silicone baking cups and add approximately 1/4 cup batter to each muffin cup, filling about 3/4 full.
Bake for 15 minutes, or until a toothpick poked into the center comes out clean.

Notes

Many people have mentioned this recipe sticking to the paper muffin liners. It's my recommendation to use silicone muffin liners or to butter and flour your muffin tins.
This recipe works best with a well-fed, established sourdough starter.
If using sourdough starter that has been neglected, feed regularly for 3-4 days then try this recipe.
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 of 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 2, 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 5.
Cinnamon Raisin Muffins: Add 2 tsp cinnamon at step 2 and 1/2 cup raisins at step 5.

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