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Sourdough Mini Muffins

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Bite-sized, gut-friendly sourdough mini muffins that are soft and slightly tangy, perfect for breakfast or snacking.

Ingredients

Scale
  • 1 1/2 cups whole wheat or all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup sourdough starter (active or discard)
  • 1/2 cup milk (or dairy-free alternative)
  • 1/4 cup honey or maple syrup
  • 1/4 cup melted butter or coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup chocolate chips, blueberries, or chopped nuts (optional)
  • 1/2 cup shredded cheese and herbs (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin or line with paper liners.
  2. Whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using) in a large bowl.
  3. Combine sourdough starter, milk, honey/maple syrup, melted butter, egg, and vanilla extract in another bowl, whisking until smooth.
  4. Mix the wet ingredients into the dry ingredients gradually until just combined; fold in optional add-ins.
  5. Spoon batter into the prepared mini muffin tin, filling each cup about 3/4 full.
  6. Bake for 12-15 minutes or until a toothpick comes out clean.
  7. Cool for a few minutes before transferring to a wire rack; enjoy warm or at room temperature.

Notes

Use sourdough discard for a milder tang, or an active starter for a lighter texture. Adjust sweetness to taste and don’t overmix to keep muffins fluffy.

Nutrition

Find it online: https://sourdoughvoyage.com/sourdough-mini-muffins/