Are you a fan of sourdough bread, but want to try something new? Look no further than sourdough muffins! With their tangy flavor and tender crumb, these muffins are perfect for breakfast, snack time, or as a sweet treat. And the best part is, they’re incredibly easy to make using your own sourdough starter.
In this article, we’ll be sharing 24 delicious sourdough muffin recipes that are sure to become new favorites in your household. From classic flavors like blueberry and chocolate chip, to more unique options like pumpkin spice and maple pecan, there’s something for everyone on this list. So grab your mixing bowls and let’s get started!
Classic Sourdough Blueberry Muffins
These tender and flavorful muffins combine the tanginess of sourdough with the sweetness of fresh blueberries, making them a perfect breakfast or snack treat. With minimal ingredients and simple steps, you can create these delicious treats in no time.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh blueberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine sourdough starter, melted butter, egg, and dry ingredients. Stir until just combined.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
7. Allow to cool before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: 20-25 minutes
Sourdough Chocolate Chip Muffins
Elevate your breakfast game with these scrumptious Sourdough Chocolate Chip Muffins, featuring the tangy flavor of sourdough and the richness of dark chocolate chips.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, flour, sugar, and melted butter until just combined.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Fold in dark chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Healthy Sourdough Banana Nut Muffins
These muffins combine the natural sweetness of bananas with the nutty flavor of walnuts and the tanginess of sourdough starter, all wrapped up in a moist and delicious package. Perfect for a quick breakfast or snack.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 ripe bananas, mashed
– 1/2 cup whole wheat flour
– 1/4 cup rolled oats
– 1/4 cup chopped walnuts
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, mashed bananas, and honey until smooth.
3. Add whole wheat flour, rolled oats, walnuts, and salt. Mix until just combined.
4. Crack in the egg and mix until the batter is smooth.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Sourdough Pumpkin Spice Muffins
These moist and flavorful muffins combine the warmth of pumpkin spice with the tanginess of sourdough, perfect for a cozy fall morning.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 1/2 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup canned pumpkin puree
– 1 large egg
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add sourdough starter, pumpkin puree, egg, and melted butter. Mix until just combined (do not overmix).
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Sourdough Apple Cinnamon Muffins
These moist and flavorful muffins combine the tanginess of sourdough with the warmth of cinnamon and the sweetness of apples. Perfect for breakfast or a snack, these muffins are sure to become a favorite.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup diced apples (Granny Smith or Honeycrisp work well)
– 1 large egg, beaten
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, flour, sugar, baking powder, and salt until smooth.
3. Add diced apples, beaten egg, and melted butter; stir until combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Sourdough Lemon Poppy Seed Muffins
These moist and flavorful muffins combine the tanginess of sourdough starter with the sweetness of lemon zest, topped off with a crunchy poppy seed topping. Perfect for breakfast or as a snack, these muffins are sure to become a new favorite.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp poppy seeds
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together sourdough starter, flour, sugar, and baking powder.
3. Add melted butter, eggs, lemon juice, and salt. Mix until smooth.
4. Fold in poppy seeds.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick comes out clean.
7. Allow to cool before dusting with confectioners’ sugar (optional).
Cooking Time: 20-22 minutes
Sourdough Cranberry Orange Muffins
These muffins combine the tanginess of sourdough with the sweetness of cranberries and orange zest, perfect for a breakfast or snack.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup dried cranberries
– 1 tablespoon orange zest
– 1/2 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, flour, sugar, and melted butter until smooth.
3. Add egg, cranberries, orange zest, and baking powder; mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Sourdough Carrot Cake Muffins
Elevate your breakfast or snack game with these scrumptious sourdough carrot cake muffins. The natural tanginess of the sourdough starter perfectly balances the sweetness of the carrots, walnuts, and spices.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1 cup grated carrots
– 1/2 cup granulated sugar
– 1/4 cup chopped walnuts
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 large egg
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine sourdough starter, flour, sugar, carrots, walnuts, baking powder, cinnamon, nutmeg, and salt. Mix until just combined.
3. Add the egg and melted butter; mix until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Sourdough Peach Cobbler Muffins
Elevate your breakfast game with these moist and flavorful sourdough peach cobbler muffins. The tangy sourdough starter adds depth to the sweetness of the peaches and brown sugar, while the crispy streusel topping provides a delightful textural contrast.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 ripe peach, diced
– Streusel topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, combine sourdough starter, granulated sugar, brown sugar, heavy cream, eggs, and melted butter. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in diced peaches.
5. Divide batter among muffin cups. Top each with streusel topping (see below).
6. Bake for 20-22 minutes or until golden brown.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/2 cup cold unsalted butter, cut into small pieces
Mix flour, sugar, cinnamon, and nutmeg. Add cold butter and use fingers or a pastry blender to work until mixture resembles coarse crumbs.
Sourdough Almond Joy Muffins
These moist and flavorful muffins combine the natural tang of sourdough with the sweetness of Almond Joys, making for a unique breakfast or snack option.
Ingredients:
– 1 cup active sourdough starter
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped almonds
– 1/4 cup flaked coconut
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together sourdough starter, flour, sugar, and melted butter until smooth.
3. Beat in egg and vanilla extract until well combined.
4. Fold in chopped almonds and flaked coconut.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Sourdough Raspberry White Chocolate Muffins
These sweet and tangy treats combine the natural yeastiness of sourdough bread with the sweetness of white chocolate, the tartness of raspberries, and the comfort of a warm muffin. Perfect for a breakfast on-the-go or a snack to brighten up your day.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup white chocolate chips
– 1/2 cup fresh raspberries, chopped
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, and sourdough starter until smooth.
3. Add melted butter, egg, and white chocolate chips; mix until just combined.
4. Fold in chopped raspberries and salt to taste.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Sourdough Maple Pecan Muffins
These muffins combine the tanginess of sourdough with the richness of maple syrup and the crunch of pecans. Perfect for breakfast or a snack, they’re sure to satisfy your sweet tooth.
Ingredients:
– 1 cup active sourdough starter
– 1/2 cup maple syrup
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 1 large egg
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, maple syrup, sugar, milk, and egg.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add chopped pecans and stir to combine.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Sourdough Gingerbread Muffins
Elevate your gingerbread game with these moist and flavorful sourdough muffins, infused with the warmth of ginger and spices.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup brown sugar
– 1/4 cup molasses
– 1/2 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, brown sugar, molasses, and melted butter until smooth.
3. Add flours, ginger, cinnamon, nutmeg, and salt. Mix until just combined.
4. Beat in the egg until well incorporated.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Sourdough Coconut Lime Muffins
These moist and flavorful muffins combine the tanginess of sourdough with the brightness of lime, sweetness of coconut, and a hint of tropical flair. Perfect for breakfast or a snack on-the-go.
Ingredients:
– 1 cup sourdough starter (active)
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/4 cup lime juice (freshly squeezed)
– 1/2 cup whole milk
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon melted coconut oil
– Lime zest and toasted coconut flakes for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together sourdough starter, sugar, shredded coconut, lime juice, milk, egg, baking powder, and salt.
3. Fold in melted coconut oil until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until tops are golden brown.
6. Allow to cool before serving. Garnish with lime zest and toasted coconut flakes if desired.
Cooking Time: 18-20 minutes
Sourdough Strawberry Rhubarb Muffins
Sourdough Strawberry Rhubarb Muffins Recipe
Summary: This recipe combines the tanginess of sourdough starter with the sweetness of strawberries and rhubarb, resulting in a deliciously moist and flavorful muffin.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup hulled and sliced strawberries
– 1/2 cup diced rhubarb
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, and sourdough starter until just combined.
3. Add melted butter, egg, strawberries, rhubarb, vanilla extract, and salt. Fold gently until the mixture is smooth and even.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until tops are golden brown.
6. Allow muffins to cool in tin for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Sourdough Honey Oat Muffins
These moist and flavorful muffins combine the tanginess of sourdough with the warmth of honey and the nuttiness of oats. Perfect for a breakfast or snack on-the-go.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1 tablespoon honey
– 1 large egg
– 1/2 cup milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, flour, oats, sugar, salt, and baking powder.
3. In a separate bowl, whisk together honey, egg, and milk.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown and a toothpick inserted into the center comes out clean.
Cooking Time: 20-25 minutes
Sourdough Zucchini Bread Muffins
These moist and flavorful muffins combine the tanginess of sourdough with the sweetness of zucchini, perfect for a snack or breakfast on-the-go.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1 cup grated zucchini
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, and zucchini.
3. Add sourdough starter, melted butter, egg, vanilla extract, and salt. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Sourdough Espresso Chocolate Muffins
These rich and decadent muffins combine the tanginess of sourdough with the deep flavor of espresso and dark chocolate. Perfect for coffee lovers and anyone looking to elevate their breakfast game.
Ingredients:
– 1 cup active sourdough starter
– 1/2 cup whole wheat flour
– 1/4 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon instant espresso powder
– 1/2 teaspoon salt
– 1/2 cup milk, at room temperature
– 1 large egg
– 1 tablespoon melted unsalted butter
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together sourdough starter, flour, sugar, cocoa powder, and espresso powder.
3. In a large bowl, whisk together milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are set and a toothpick comes out clean.
Cooking Time: 20-22 minutes
Sourdough Sweet Potato Muffins
These moist and flavorful muffins combine the natural tanginess of sourdough with the sweetness of sweet potatoes. Perfect for breakfast, brunch, or as a snack.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine sourdough starter, mashed sweet potatoes, granulated sugar, brown sugar, flour, baking powder, and salt. Mix until just combined.
3. Add melted butter, egg, and vanilla extract. Fold until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Sourdough Cherry Almond Muffins
These tender and flavorful muffins combine the tanginess of sourdough with the sweetness of cherries and the crunch of almonds, perfect for a breakfast or brunch treat.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup chopped fresh cherries
– 1/4 cup sliced almonds
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, mix sourdough starter, egg, and milk until smooth.
4. Add cherries and almonds to the wet ingredients and stir to combine.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Sourdough Vanilla Bean Muffins
These moist and flavorful muffins combine the tanginess of sourdough with the warmth of vanilla bean, perfect for a quick breakfast or snack.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 teaspoon pure vanilla extract
– 1/2 teaspoon vanilla bean paste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add sourdough starter, melted butter, egg, vanilla extract, and vanilla bean paste. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until tops are golden brown.
Cooking Time: 18-20 minutes
Sourdough Pineapple Upside Down Muffins
These sweet treats combine the tanginess of sourdough with the caramelized goodness of pineapple and brown sugar. Perfect for a breakfast or brunch treat, these muffins are sure to impress!
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup pineapple chunks
– 1/4 cup brown sugar
– 1 tsp baking powder
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, flour, and granulated sugar.
3. Add melted butter, egg, and pineapple chunks; mix until just combined.
4. Pour batter into prepared muffin cups, leaving about 1/2 inch at the top.
5. Sprinkle brown sugar and baking powder evenly over the batter.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Sourdough Cinnamon Roll Muffins
These moist and flavorful muffins combine the tanginess of sourdough with the sweetness of cinnamon rolls. Perfect for breakfast or as a snack, they’re sure to satisfy your cravings.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– 1 large egg
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add sourdough starter, melted butter, egg, cinnamon, and nutmeg. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until tops are golden brown.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 18-20 minutes
Sourdough Peanut Butter and Jelly Muffins
Elevate your breakfast or snack game with these scrumptious sourdough peanut butter and jelly muffins. The tangy sourdough starter adds depth to the rich flavors of peanut butter and sweet jam.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup creamy peanut butter
– 2 tablespoons unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup grape or strawberry jam
– Salt to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough starter, flour, sugar, and salt.
3. Add peanut butter, melted butter, egg, and vanilla extract. Mix until just combined.
4. Fold in the jam until evenly distributed.
5. Divide batter among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Enjoy your delicious sourdough peanut butter and jelly muffins!
Conclusion
Get ready to rise to the occasion with these 24 delicious sourdough muffin recipes! From classic blueberry to decadent chocolate chip, and from healthy banana nut to indulgent peach cobbler, there’s a recipe for every taste and occasion. Whether you’re looking for a sweet treat or a savory delight, this collection of sourdough muffins is sure to satisfy your cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
