sourdough muffins

sourdough muffinsAnother sourdough discard recipe I wanted to try.

My sourdough starter, Chu, is doing pretty well. I take it out once a week to refresh for 4 days or so before refrigerating again. The discard is kept in a jar in the fridge and once it gets 3/4 full, it’s time to make something with it.

Sourdough muffins (makes 12)

  • 360 grams unfed 100% hydration sourdough starter
  • 256 grams all-purpose flour
  • 80 grams sugar (suggest 100 grams) 
  • 80 grams dark muscovado sugar (suggest 100 grams)
  • 2 tsp baking powder (suggest to omit)
  • 2 tsp baking soda
  • 2 eggs
  • 4 tsp vanilla extract
  • 120 grams butter, melted
  • 3-4 tbsp milk
  • Blueberries, chocolate chips and cheese cubes
  1. Preheat oven to 170 C. Prepare muffin tin or muffin liners.
  2. In a large bowl, add all wet ingredients. Whisk until well combined.
  3. In another bowl, add all dry ingredients. Whisk until well combined.
  4. Mix dry ingredients into wet ingredients.
  5. Spoon batter into prepared tin or liners till 3/4 full. Add in blueberries or chocolate chips or cheese cubes or whatever you want in your muffins.
  6. Bake for 25 minutes until a skewer in the center of the muffin comes out clean and the top is golden brown. You should also be able to smell the delectable smell of baking muffins.

I can’t find where I referenced the recipe from.

It might be best to omit the baking powder if you don’t want a volcanic eruption of muffin batter happening in your oven. The sugar has to be increased, definitely.

Texture of the muffin is erm..slightly chewy. At 20 minutes baking time, I tested the muffins and the skewer came out clean. There was quite a bit of ‘erupted’ batter outside the muffin liners, so I picked those off and ate them. They tasted off. A bit chewy and moist. Definitely odd. Kinda like eating dough.

sourdough muffins1

So i stuck the muffins back in the oven to bake a further 10 minutes. I find these muffins turn out more bread-like than cake-like, but still palatable. Not going to be a favorite recipe though.



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