Are you a fan of sourdough bread, but want to enjoy its tangy flavor in a new way? Look no further! Sourdough muffins are the perfect breakfast treat to start your day off right. With their tender crumb and chewy texture, these muffins are sure to become a morning staple.
From classic blueberry and banana nut varieties to more unique flavors like matcha green tea and savory cheddar herb, we’ve got you covered with our collection of 18 delicious sourdough muffin recipes. Whether you’re a seasoned baker or just starting out, these simple and easy-to-follow recipes will guide you through the process of creating your own fluffy, flavorful sourdough muffins.
Classic Sourdough Blueberry Muffins
Experience the rich flavor of sourdough paired with the sweetness of fresh blueberries in these scrumptious muffins. Perfect for breakfast or a snack, this recipe yields 12 delicious treats.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 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
– 2 cups fresh or frozen 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 large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add sourdough starter, melted butter, and egg. Mix until just combined.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 25-30 minutes or until tops are golden brown.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 25-30 minutes
Cinnamon Swirl Sourdough Muffins
Start your day with a delicious and moist breakfast treat that combines the tanginess of sourdough with the warmth of cinnamon. These muffins are perfect for a weekend brunch or a quick snack.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon baking powder
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted unsalted butter
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine sourdough starter, egg, milk, and melted butter. Whisk until smooth.
4. Add dry ingredients to wet mixture; stir until just combined.
5. Roll out dough on a floured surface to about 1/4 inch thickness. Sprinkle with cinnamon.
6. Roll up tightly and cut into 12 equal pieces. Place each piece in muffin tin.
7. Bake for 18-20 minutes, or until golden brown.
Tips: Let the sourdough starter come to room temperature before using. For an extra crunchy topping, sprinkle a pinch of sugar on top of muffins during the last minute of baking.
Lemon Poppy Seed Sourdough Muffins
Start your day with a burst of citrus flavor and a hint of crunch from these lemon poppy seed sourdough muffins. Using your own sourdough starter adds depth and complexity to this classic breakfast treat.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup lemon juice (fresh or bottled)
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon poppy seeds
– 2 tablespoons 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, lemon juice, and salt until just combined.
3. Stir in melted butter, then fold in poppy seeds.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown and centers are set.
Cooking Time: 20-25 minutes
Double Chocolate Sourdough Muffins
Experience the perfect blend of tangy sourdough and rich chocolate in these moist and decadent muffins.
Ingredients:
– 1 cup active sourdough starter (fed and ripe)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/2 cup melted unsalted butter
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar (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, cocoa powder, and salt.
3. In a separate bowl, whisk together sourdough starter, milk, eggs, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool completely before dusting with confectioners’ sugar, if desired.
Cooking Time: 20-22 minutes
Banana Nut Sourdough Muffins
Elevate your breakfast game with these scrumptious banana nut sourdough muffins, bursting with natural sweetness and toasted flavors. Perfect for a quick morning pick-me-up or as a snack to get you through the day.
Ingredients:
– 1 ripe banana, mashed
– 1/2 cup sourdough starter (active and bubbly)
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts
– 1 large egg
– 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 bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix mashed banana, sourdough starter, egg, and melted butter until smooth.
4. Add dry ingredients to wet mixture and stir until just combined.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Pumpkin Spice Sourdough Muffins
These moist and flavorful muffins combine the warmth of pumpkin spice with the tanginess of sourdough, perfect for a cozy breakfast or snack.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup milk
– 2 tablespoons melted butter
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, pumpkin puree, cinnamon, nutmeg, ginger, and salt.
3. Add milk and melted butter; stir 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
Apple Cinnamon Sourdough Muffins
Elevate your breakfast or snack game with these moist and flavorful apple cinnamon sourdough muffins. Made with a natural starter and plenty of autumnal spices, they’re perfect for a crisp morning or as a sweet treat any time of the day.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 medium apples, peeled and diced (about 1 cup)
– Confectioners’ sugar (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 cinnamon.
3. Add melted butter, eggs, and sourdough starter; mix until just combined.
4. Fold in diced apples and nutmeg.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until golden brown.
7. Allow to cool before dusting with confectioners’ sugar (optional).
Cooking Time: 20-22 minutes
Raspberry Almond Sourdough Muffins
Experience the perfect blend of tangy sourdough and sweet raspberries, elevated by the nutty flavor of almonds.
Ingredients:
– 1 cup active sourdough starter
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 cup sliced almonds
– 1 cup fresh raspberries
– Confectioners’ sugar (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 sourdough starter, sugar, melted butter, eggs, and vanilla extract.
3. In a separate bowl, whisk together flour and sliced almonds.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in fresh raspberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Maple Pecan Sourdough Muffins
These moist and flavorful muffins combine the natural sweetness of maple syrup with the crunch of toasted pecans, all wrapped up in a tangy sourdough package.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup pure maple syrup
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup chopped toasted pecans
– 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 flour, sugar, and baking soda.
3. In a separate bowl, mix sourdough starter, maple syrup, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped pecans.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Zucchini Carrot Sourdough Muffins
These moist and flavorful muffins combine the natural sweetness of carrots, the subtle earthiness of zucchini, and the tangy appeal of sourdough to create a delightful breakfast or snack option.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 cup grated carrot
– 1/4 cup grated zucchini
– 1/4 cup sourdough starter (active)
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon honey
– 1 large egg
– Fresh herbs for garnish (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 flours, grated carrot and zucchini, sourdough starter, baking powder, and salt.
3. In a separate bowl, whisk together honey and egg until well combined.
4. Add the wet ingredients to the 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 golden brown on top.
Cooking Time: 20-25 minutes
Peanut Butter Chocolate Chip Sourdough Muffins
Elevate your breakfast or snack game with these rich and decadent muffins, featuring the tangy flavor of sourdough and the perfect combination of peanut butter and chocolate.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup creamy natural peanut butter
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 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 large bowl, whisk together sourdough starter, peanut butter, and sugar until smooth.
3. Add flour, baking powder, and salt; stir until just combined.
4. Fold in 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
Cranberry Orange Sourdough Muffins
These moist and flavorful muffins combine the tanginess of sourdough with the sweetness of cranberries and orange zest. Perfect for a cozy breakfast or snack.
Ingredients:
• 1 cup active sourdough starter (fed and ripe)
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon salt
• 1/2 cup fresh or frozen cranberries
• Zest of 1 orange (about 2 tablespoons)
• 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. In a separate bowl, combine sourdough starter, milk, melted butter, egg, and orange zest. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and gently fold until just combined.
5. Fold in cranberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Strawberry Cream Cheese Sourdough Muffins
These scrumptious muffins combine the tanginess of sourdough with the sweetness of strawberries and cream cheese, making them a perfect treat for any occasion.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup heavy cream
– 8 oz cream cheese, softened
– 2 cups sliced strawberries
– 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 flour and sugar.
3. Add sourdough starter, softened butter, eggs, and heavy cream. Mix until just combined.
4. Fold in softened cream cheese and sliced strawberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Oatmeal Raisin Sourdough Muffins
Start your day with a deliciously moist and flavorful muffin, packed with the goodness of oatmeal, raisins, and a hint of tanginess from sourdough. These Oatmeal Raisin Sourdough Muffins are perfect for breakfast or as a snack.
Ingredients:
– 1 cup sourdough starter (active)
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 1/4 teaspoon salt
– 1/2 cup raisins
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, oats, brown sugar, granulated sugar, and salt.
3. Add milk, egg, and raisins; mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 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: 20-25 minutes
Matcha Green Tea Sourdough Muffins
Elevate your baking game with these delicate and flavorful Matcha Green Tea Sourdough Muffins, infused with the subtle bitterness of matcha powder and the tanginess of sourdough.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon matcha powder
– 1 large egg
– 1/2 cup milk
– 4 tablespoons unsalted butter, melted
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 soda, and salt.
3. In a large bowl, combine sourdough starter, matcha powder, egg, milk, and melted butter. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Smooth tops.
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
Savory Cheddar Herb Sourdough Muffins
Elevate your morning routine with these savory muffins, bursting with the flavors of cheddar cheese and fresh herbs. Perfect for a satisfying breakfast or snack.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
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 salt.
3. Add grated cheese, parsley, thyme, and pepper. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Gluten-Free Sourdough Muffins
This recipe combines the tanginess of sourdough with the convenience of a quick muffin. Perfect for breakfast or a snack, these gluten-free treats are perfect for those looking for a healthier option.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 1/2 cup gluten-free oat flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 large egg
– 1 tablespoon melted coconut oil
– Optional: blueberries, chocolate chips, or nuts for added flavor and texture
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, almond flour, coconut sugar, gluten-free oat flour, baking soda, and salt.
3. Add egg, melted coconut oil, and mix until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Vegan Sourdough Muffins with Coconut Milk
These moist and flavorful muffins use a sourdough starter instead of commercial yeast, giving them a unique tanginess. The addition of coconut milk adds creaminess and a subtle tropical flavor.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup coconut milk
– 1/4 cup sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts (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 sourdough starter and coconut milk until smooth.
3. Add sugar, flour, baking powder, and salt. Mix until just combined.
4. Fold in chopped walnuts, if using.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
7. Allow to cool before serving.
Cooking Time: 20-25 minutes
Summary
Get ready to start your day off right with these 18 fluffy sourdough muffin recipes! From classic blueberry and cinnamon swirl, to lemon poppy seed and double chocolate, there’s something for everyone. You’ll also find delicious variations like banana nut, pumpkin spice, apple cinnamon, and more. Whether you’re in the mood for sweet or savory, these recipes are sure to satisfy your cravings. Plus, with options for gluten-free and vegan diets, everyone can enjoy the benefits of sourdough baking. So go ahead, get creative, and start baking your way to a delicious breakfast!
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