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Sourdough Recipes Galore: Variations on Sourdough Muffins

Sarah Wood has made my life so much easier this week! Her recipes have been fabulous, and now I even have a few new things to try. (Sourdough pizza is planned for Sunday – we gave up seconds for Lent but will enjoy unlimited feasting on the solemnity!)

Here is her last contribution to the cause of helping us all create a sourdough starter without letting it take over our kitchen. I think Sarah should start her own blog; don’t you think she’s done wonderfully here this week?

pumpkin muffins

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Soaked Sourdough Muffins (for discarded starter)


Ingredients

Scale
    • 1 C “discarded” sourdough starter
    • 1 C whole wheat flour (sift flour prior to measuring)
    • 1 egg
    • 1 tsp vanilla
    • 1/4 tsp salt (Use the code kitchenstewardship for 15% off of your first purchase)
    • 1 tsp cinnamon (optional) and/or other spices
    • 1/4 C melted coconut oil or melted butter
    • 1/2 C honey
    • 1 tsp baking soda
    • ~1/2 C blueberries (or pumpkin puree or whatever add-in you like!)


ship kroger


Instructions

  1. In a stand mixer, combine sourdough starter and whole wheat flour.
  2. Once the two are thoroughly combined, cover the dough with plastic wrap ensuring that none of it is exposed to the air.
  3. Let sit at room temperature for at least seven hours.
  4. The dough will rise some while it sits.
  5. If any of it has gotten exposed to the air and gotten dry, just remove those bits so you don’t have little dough nuggets in your final product.
  6. When you’re ready to bake, preheat the oven to 400 degrees.
  7. Prepare a muffin pan with papers or grease the cups.
  8. In a separate bowl, mix together all other ingredients except for blueberries and baking soda. Add those ingredients to the dough in the mixer’s bowl and mix together.
  9. Once all the ingredients are mixed and have come together as a batter, sprinkle the baking soda in the bowl and mix batter again briefly to incorporate.
  10. Fold in blueberries and scoop batter into prepared muffin pan.
  11. Bake for 20 min. Makes 8-12 muffins.

Notes

* I have also made this recipe as pumpkin muffins. Instead of blueberries, mix in 1/2 C pumpkin puree (I add it to the same bowl in which I’m mixing the egg, honey, oil etc.). In addition to the cinnamon, I also added about 1/4 tsp ground cloves, 1/4 tsp ground coriander and 1/4 tsp ground nutmeg. Adjust spices to your liking.

* Katie’s note: There’s still baking soda in the muffins, so don’t worry if your starter doesn’t seem like it’s ready to have much lifting power yet!

* Papier Mache: Ok, so this one really isn’t a recipe, but I did use discarded starter for papier mache once! After all, papier mache is just flour and water. Two parts water to one part flour, so just add some more water to your starter and have fun crafting!

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Why Sourdough? Be amazed at the Health Benefits of Sourdough.

Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

43 thoughts on “Sourdough Recipes Galore: Variations on Sourdough Muffins”

  1. The best sourdough muffin recipe. It is the perfect base recipe to make unlimited variations. I use a 1/4 c maple and find it perfect. Have even left out the sweetener and made pizza muffins. Thank you!

  2. These are good!! And EASY! In fact, I find myself wanting to make these instead of sourdough bread.
    Only hint I have is to set the egg out of the refrigerator when making the sourdough and flour mixture so it won’t make the melted fat hard when mixed with it. I too cut back the honey to 1/4c.
    Thank you for your creativity!!!

    1. Carolyn @ Kitchen Stewardship

      Yes! Good tip Brenda! If I forget to do that, I find that mixing coconut oil and honey together before adding other ingredients helps the oil mix in well.

  3. Pingback: Marisa’s 20th of the Month Sourdough Sidetrack: Quickbread | fadetheprompt

  4. I may have done these wrong… but they were disgusting. Flavorless, even with the blueberries. 🙁

  5. Hello, Can’t wait to try these muffins! Quick question, how can you substitute sugar for the honey?

    1. Katie Kimball @ Kitchen Stewardship

      Sara,
      I guess you’d have to do this backward: http://www.kitchenstewardship.com/2011/07/01/a-sweet-sweet-summer-how-to-bake-with-honey-other-recipes/
      Enjoy!
      🙂 Katie

  6. i figured out that putting one of our fiestaware plates right on top of the kitchenaid mixer bowl (even while it’s still in the stand) is a perfect fit and a great way to prevent the dough from drying out. it eliminates any hard, dry bits! no need for a wet towel or plastic wrap; so much easier!

  7. Katie, thanks for this recipe. I’m new to using sourdough starter, so can you tell me the consistency of yours? When I mixed my flour and starter together, it was like a dry bread dough. I mixed it with hands, but there were still dry bits of dough that did not incorporate. Any thoughts?

    1. Katie Kimball @ Kitchen Stewardship

      G,
      Mine is very pourable, more often like a pancake batter (or at its thickest, a thick milkshake). I don’t think you should have to use your hands or have bits of dry dough – try hydrating your starter more. Trust your instincts – if it doesn’t feel like muffin batter, add some water. 🙂 Katie

      1. Mine is the same way! Even harder that bread dough! I just started making it this morning. I measure my starter by weight, so it always has more flour than some. I am disappointed…. don’t know if I can get the water added at this point. We shall see.

  8. these are our favorite muffins! and i don’t even mean that in a “these are good for being SOURDOUGH” way… we really do love them more than any other recipe i’ve tried – sourdough or not 🙂

    i’m making a batch of apple cinnamon now, and we’ve done all sorts of add-ins in the past like cocoa powder, peanut butter, nuts, etc. i want to try them with raspberries and even peaches.

    thanks for posting great recipes using sourdough! 🙂

    1. oh and i meant to add that i only use 1/4 cup of honey (maybe a little less) and they are still plenty sweet for us. this batch also just cooked in 10 minutes!

  9. Pingback: sourdough bread « spill the beans

    1. Katie @ Kitchen Stewardship

      Brooke,
      As with any muffin recipe, it’s probably worth trying in a loaf pan, the smaller the better. Just pour like you would quick bread and bake at the same temp for longer (probably double or more?). You might do half a batch loaf and half muffins in case you have a fail, then at least you still have a snack! 😉 Have fun trying! 🙂 Katie

  10. Made these for the first time tonight. I added grated zucchini and carrots for a little added nutrition for my son. The batter had a beautiful rise, but I ruined it by letting it sit too long while I grated the veges. So now I know to be better prepared, but this will be a recipe I use over and over. Thanks for sharing!

  11. I thought that I would comment because I put my coconut oil on the stove to melt while the oven warmed up… and then forgot to add it! I haven’t tried one yet (other than a tiny piece that was very good!) but my 8 yr old son had one and said that they were awesome! So, if anyone happens to be out of oil or maybe doesn’t want to use (or maybe use less), they will still owrk. I imagine that they would be better with the oil, but I guess I won’t know until next time. And they were moist still, I should add. Thanks for the recipe! I just started my starter a couple days and am excited to try more recipes!

  12. I have these in the oven, what a perfect way to use up the starter that I (refuse to) throw out! I’m so excited. I’m not sure if my starter is fully started, and it’s also started to smell like the kefir that I had a while back that I gave up on (because I hated this specific taste that the sourdough is now developing). Maybe it’s my kitchen.

  13. I made these for the first time this morning, and they are really really good. I think i may have t o make more starter to keep up with demand for these muffins!

  14. Just thought i would comment that I already read this blog, and when I googled “Sourdough Muffin Recipe” this was the first link! Excited to try this recipe tonight. 🙂

  15. Rebecca @ A Daily Dose of Grace

    These are fabulous! I’ve featured the recipe link on our site’s “In the Kitchen” page. Thanks so much!

  16. When a recipe like this is labeled “for discarded starter,” does the starter still have to be mature and this recipe is just calling for the part you’re taking off as you feed it so it doesn’t grow too big, or is this like just-made-it-yesterday starter that hasn’t bubbled yet so I don’t have to waste that flour & water mixture? Thanks!! (DH is getting impatient about waiting for this starter to be worth something so I’m trying to figure it all out :-D)

    1. Lori,
      You can use less than bubbly starter if you want, although I guess I don’t know about “not quite mature.” Bet it wouldn’t hurt! I never tossed any when I was first making, just kept feeding. Feed at least 2x/day and keep it warm and toasty (on the stovetop for me) to move things along faster! 🙂 Katie

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  18. I made this last night with no fruit, but about 1 1/2 tsp of lemon extract and just a little extra syrup. My picky husband LOVED them! The tartness of the lemon hides the sourdough “tang.”

  19. Thank you so much for posting these muffins… I’ve been looking for more ways to use up starter. It pains me to have to dump it down the drain! And so delicious! My picky-eating Husband and Son both devoured them too!! Can’t wait to try more add-ins and experiment, I used 1/4 c. or so of raisins and the same amount of granola for my first round.

  20. I tried these. Don’t know where I went wrong but they had a sour taste to them and were too damp and dense. I’m new to sour dough though?!

    1. Olivia,
      A newer starter is often more sour. Try a very hearty feeding 6 hours or so before mixing up this recipe. And yes, sometimes the muffins are a bit damp and dense – try a thicker starter or a bit more flour in the recipe. Sourdough is an art form, to be sure! For muffins, so far I prefer just soaking or using sprouted flour.
      🙂 Katie

  21. Just made these today they were delish! I did a double batch and used pumpkin, diced apple, raisins, and a lot of spices. Very good!!

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  23. A few tips from an “old” sourdough girl. Do knead your breaddough in the bread bowl. So much less to clean up. Please cover your bread dough bowls with a wet towel and a large lid rather than plastic wrap. Try to keep plastics away from all foods. Towel “bags” are great for keeping veggies in the refrigerator.

  24. I love this recipe! My kids now demand I have these muffins on hand at all times. My sourdough starter is now being fed 3 times a day to keep up with the demand 🙂
    Thanks for this excellent post.

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  26. I was inspired about a week ago to begin my own sourdough starter. This was a great first recipe for me–not being sure of the robustness of my starter–and the muffins turned out delicious!! I used pumpkin puree, 1tsp cinnamon and 1tsp pumpkin pie spice. They were a big hit–my husband had 4 with his dinner!

  27. Lenetta @ Nettacow

    Hmm, the bowl for my stand mixer is metal, and as I recall, that doesn’t do so well with sourdough starter? But I’m pretty sure they’re ALL metal… though on the other hand, is it that tough to mix that I really need the stand mixer? (I seem to remember Laura at Heavenly Homemakers saying something along the lines of YES.) Perhaps I’ll leave it tonight in a glass bowl then transfer to the mixer bowl tomorrow.

    Does everybody make everything so complicated, or is it just me? :>)
    .-= Lenetta @ Nettacow´s last blog ..Daybook for March 23, 2010 =-.

    1. Lenetta,
      When the metal utensils were not stainless steel, they would react with the sourdough and mess it up. Nowadays, no problem! I use my metal bowl all the time. Go for it! 🙂 Katie

  28. I’m a bit confused and who knows maybe others would be too when reading…do you let it sit for a total of 14 hours or 7 hours. I got confused by this “Seven or more hours later, preheat the oven to 400 degrees. Prepare a muffin pan with papers or grease the cups.” It makes me think that once it starts to rise after seven hours I should wait another seven hours.

    Thanks in advance for clearing it up!

    1. Sandy,
      Good question. I changed the wording in the post. I’m sure it’s just sit for 7 hours, then get ready to bake. Thanks for helping us clear this up!
      🙂 Katie

  29. I’m definitely inspiried! When I get back from visiting my sister, I’m going to get over being intimidated and start sourdoughing!

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