How to make Sourdough Muffins

Every Saturday morning my family and I sit down for a nice breakfast before we launch into our busy weekend, these homemade sourdough muffins are a regular on the menu! What I love about this recipe is how versatile it is – I’ve created a base recipe and then you can choose the mix ins based on what you like most. I include four different versions here: Chocolate Chip, Cherry Almond, Cinnamon Coffeecake & Cranberry Orange. This recipe makes 12 muffins.

Ingredients for the Base Sourdough Muffins:

• 1/2 cup of oil – Avocado, Canola or Vegetable
• 1/2 cup of sourdough starter – this can be discard or fed
• 1/2 cup of sour cream
• 1/4 cup of milk – this can be skim, 2%, whole or plant based
• 2 eggs – chicken or duck
• 1 tablespoon of vanilla extract
• 2 cups of all purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt

Mix Ins for Chocolate Chip: 1 cup of chocolate chips plus extra to sprinkle on top (see photo below).

Mix Ins for Cherry Almond: 2 teaspoons of almond extract, 2 cups of pitted frozen cherries chopped, and slivered almonds to sprinkle on top.

Mix Ins for Cinnamon Coffeecake: In a small bowl melt 2 tablespoons of butter, then add 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of cardamom and 1/2 teaspoon of all spice with 1 cup brown sugar and 2 tablespoons of flour. Mix well. Using a spoon, add a scoop of the base batter into the bottom of the muffin tin, then add a small spoonful of the cinnamon coffeecake mix, then top with more batter, and finish with more cinnamon coffeecake mix. So delicious!

Mix Ins for Cranberry Orange: Add 2 tablespoons of orange zest and 2 cups of fresh or frozen chopped cranberries.

To make the muffins…

Step One: Preheat the oven to 375 degrees.

Step Two: In a large glass bowl or Kitchen Aid mixer bowl add the oil, sourdough starter, sour cream, milk, eggs, and vanilla. Mix well.

Step Three: Add your dry ingredients to the bowl – the flour, baking soda, baking powder and salt. Mix well.

Step Four: Choose the Mix Ins from above – add to the base batter. (See the special instructions for Cinnamon Coffeecake above.)

Step Five: Divide the batter into 12 muffin tins and bake for 20 minutes.

Let cool and enjoy!

P.S. I absolutely LOVE these unbleached parchment paper tulip muffin liners – 200 liners for just $10.