Whether you’re new to sourdough baking or a seasoned expert, these sourdough muffins will soon become a staple recipe in your week. These sourdough muffins aren’t easy to make, only need 10 pantry staples, and they’re vegan, too!
These Sourdough Muffins have been a breakfast staple for us for the past few weeks. Not only are they easy to make, but they only require 10 pantry staples and are completely vegetarian! Another bonus is that, unlike most muffin recipes, these sourdough muffins contain no bananas. If you’re looking for more sourdough breakfast options, check out this easy sourdough banana bread recipe and my vegan sourdough bread, which is amazing toasted and topped with homemade peanut butter and berry compote. Yum!
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Why this recipe works!
- I love these sourdough muffins because I can Either use activated bubble sourdough starter or feed refrigerated sourdough starter For some days. Both options result in fluffy, delicious muffins!
- The base of this recipe is very simple and straightforward so you can easily change things up to make different types of muffins every time you make it. Add some cinnamon and raisins. Stir in some lemon zest and blueberries. Go for a more decadent muffin with dark chocolate chunks. The possibilities are endless thanks to this simple base recipe!
- If you have a friend or family member with allergies, these sourdough muffins are already there Egg and dairy free. you can Easily make them gluten-free As well as using store-bought gluten-free all-purpose flour. Something simple!
material
- Sourdough starter – I have 100% Hydration Talk Starter. The most important thing for this recipe is that your sourdough starter is well seasoned before you start making these muffins. This means it is active and bubbly or it was active and bubbly when you put it in the refrigerator.
- flour – When testing these sourdough muffins, I used all-purpose flour.
- Hemp eggs – To make a flax egg, whisk together 1 tablespoon of flaxseed and three tablespoons of water. Let this mixture sit for 5 minutes. It will thicken as it sits and act as the “egg” in this recipe to bind everything together.
- sugar – I usually use coconut or cane sugar in this recipe. I have not tested these muffins with maple syrup or honey.
- the oil – My favorite type of oil to bake with is coconut oil because it’s subtly sweet. Any neutral, liquid oil should work!
- Non-dairy milk – If you want to control the amount of sugar in these muffins, I recommend using an unsweetened dairy milk.
See recipe card for full list of ingredients and quantities.
Substitutions and Alterations
🔀 flour – I tested these recipes with all-purpose flour, but I often substitute whole wheat flour in my recipes. If you do this, you’ll need to add a little more non-dairy milk until you get the right consistency in your batter.
🔀 the oil – I love the richness that a little bit of oil gives these muffins and I haven’t tried them with an oil-free option yet. The oils I usually use in this sourdough muffin recipe are coconut oil or light olive oil.
🔀 Mix-in – The mix-ins you choose to stir into the base batter will really make these muffins shine! We obviously love stirring in dark chocolate chunks to make Chocolate Chip Sour Muffins, but blueberries are our second favorite mix-in. If you want to make sour blueberry muffins, a touch of lemon zest would be a wonderful addition! Chopped nuts and dried fruit will also be delicious mix-ins.
How to make sourdough muffins
My top tips
👉🏻Make sure you are using a fed sourdough starter. This means it’s nice and bubbly and active before you start baking or putting it in the fridge.
👉🏻 To make it easier to add the sourdough starter to the batter, let it sit at room temperature for 10-20 minutes before making these muffins.
👉🏻 For the fluffiest muffins, let your muffins cool completely on a wire rack before enjoying. If you eat them while still hot, they may have a slightly sticky, sticky texture, which you definitely don’t want so be patient!
Recipe FAQs
Yes! As long as your sour is left out, it can make a great addition to muffins. To make a basic muffin recipe without the sourdough, omit 1 cup of the sourdough from the batter and reduce the flour and liquid amounts by ½ cup.
Most store-bought muffins contain milk, eggs and/or butter. However, this sourdough muffin recipe is vegetarian. We used a flax egg instead of a chicken egg, non-dairy milk instead of dairy milk, and coconut oil instead of butter.
Adding baking soda to your sourdough recipes will make muffins, cakes and quick breads nice and fluffy. Sour starter is naturally acidic so it reacts nicely with baking soda to make your baked goods nice and fluffy.
More easy sourdough recipes!
Love this recipe? Please leave a 5-star rating on the recipe card below and a review in the comments section further down the page
📖 Recipe
Sourdough Muffins
Made with basic pantry staples and some sourdough starter, these sourdough muffins are delicious every time!
material
- 1 Hemp eggs 1 tbsp ground flaxseed + 3 tbsp water
- 1 the cup Sourdough starter to feed
- ½ the cup Non-dairy milk
- ½ the cup sugar
- ¼ the cup coconut oil melted
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ teaspoon salt
- 1 the cup All-purpose flour
- 1 the cup Mix-ins Blueberries, chocolate chips, etc
instructions
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Preheat your oven 350 °Fa and grease 12 muffin cups.
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In a small bowl, prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Keep it aside to thicken.
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In a large mixing bowl, whisk together the sourdough starter, milk, sugar, coconut oil, baking soda, baking powder, salt, and your thickened flax egg until well combined.
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Stir in the flour and mix-ins until a batter comes together. Try not to over mix.
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Divide the batter evenly between the 12 muffin cups and bake the muffins for about 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Let the muffins cool in the muffin tray for about 10 minutes and carefully remove to a wire rack to cool completely.
Comment
- Make sure you use a fed sourdough starter. If your starter is refrigerated, let it sit at room temperature for a while to make it easier to incorporate into the wet ingredients.
- For the fluffiest muffins, let these muffins cool completely before enjoying.
- Nutritional information is for a base muffin recipe with no mix-ins.
nutrition
Worship: 1gCalories: 137kcalSugars: 22gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fats: 0.4gMonounsaturated fats: 0.4gSodium: 181mgPotassium: 23mgFiber: 1gSugar: 9gVitamin A: 21IUVitamin C: 0.01mgCalcium: 38mgIron: 1mg
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