Sourdough Mini Muffins Recipe

Introduction

Looking for a bite-sized, gut-friendly snack packed with flavor? These sourdough mini muffins are soft, slightly tangy, and perfect for breakfast, snacking, or lunchboxes. Made with an active sourdough starter or discard, they are a great way to use up leftovers while creating a delicious treat.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and quick prep time.
• Great Use of Sourdough Discard: Reduces waste while adding flavor to recipes like sourdough discard scones and other quick sourdough discard recipes.
• Soft & Moist: Perfect texture in every bite.
• Customizable: Sweet or savory, the choice is yours!

Ingredients You’ll Need

Dry Ingredients:

• 1 1/2 cups whole wheat or all-purpose flour (perfect for whole wheat sourdough bread lovers)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional for sweet muffins, great in apple cinnamon brioche rolls)

Wet Ingredients:

• 1/2 cup sourdough starter (active or discard)
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup honey or maple syrup (for sweet muffins)
• 1/4 cup melted butter or coconut oil
• 1 large egg
• 1 teaspoon vanilla extract (for sweet muffins)

Optional Add-Ins:

• 1/2 cup chocolate chips, blueberries, or chopped nuts (for sweet muffins – similar to sourdough brownies or blueberry bagels)
• 1/2 cup shredded cheese and herbs (for savory muffins, inspired by jalapeño cheddar sourdough bread)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C) and grease a mini muffin tin or line with paper liners.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).

Step 3: Combine Wet Ingredients

In another bowl, whisk the sourdough starter, milk, honey/maple syrup, melted butter, egg, and vanilla extract until smooth.

Step 4: Blend Everything Together

Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in any optional add-ins.

Step 5: Fill the Muffin Tin

Spoon batter into the prepared mini muffin tin, filling each cup about 3/4 full.

Step 6: Bake

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow muffins to cool for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Best Ways to Enjoy Sourdough Mini Muffins

• Sweet: Spread with butter, nut butter, or a drizzle of honey.
• Savory: Pair with soup, salad, or a cheese platter.
• On-the-Go: Perfect for breakfast alongside sourdough pancakes or French toast

Storage and Meal Prep Tips

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze for up to 3 months and reheat in the oven or microwave.

Nutritional Benefits

Nutrient	Per Serving (1 Mini Muffin)
Calories	~80
Protein	~2g
Carbs	~10g
Fats	~3g
Fiber	~1g

Tips for the Best Sourdough Mini Muffins

• Use sourdough discard for a milder tang or active starter for a lighter texture.
• Adjust sweetness or savoriness depending on your preference.
• Don’t overmix to keep the muffins light and fluffy.
• Experiment with different add-ins for variety.

Conclusion

These sourdough mini muffins are a versatile, wholesome snack that’s easy to make and customize. Whether you prefer them sweet or savory, they’re a fantastic way to incorporate sourdough into your daily routine. Try them today and enjoy a delightful, homemade treat!

FAQs