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Sourdough Discard Muffins
Created by: Howcan Team
Ingredients
- 1 cup sourdough discard
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup fresh or frozen berries (blueberries, raspberries, etc.)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, mix together 1 cup of sourdough discard, 1/2 cup melted butter, and 1/2 cup granulated sugar until well combined.
- Add 2 large eggs and 1 teaspoon of vanilla extract to the sourdough mixture, and mix until smooth.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of milk, and mix until just combined. Do not overmix.
- Gently fold in 1 cup of fresh or frozen berries until evenly distributed in the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Sourdough discard muffins have a rich history rooted in the tradition of using leftover sourdough starter to create delicious baked goods. This practice dates back to the 19th century when resourceful home cooks sought to minimize waste and make the most of their ingredients. Today, this time-honored recipe has experienced a resurgence in popularity, particularly among home bakers and artisanal bakeries. Chefs and home cooks alike have embraced the versatility of sourdough discard muffins, incorporating a wide range of flavors and ingredients to create unique variations. From classic blueberry and cinnamon to more adventurous combinations like chocolate chip and banana nut, the possibilities are endless. In recent years, sourdough discard muffins have become a staple in trendy cafes and bakeries across the United States, particularly in artisanal food hubs like San Francisco and Portland. These establishments take pride in using locally sourced, high-quality ingredients to elevate the flavor and texture of their muffins. For those seeking the best version of this dish, exploring artisanal bakeries and farm-to-table cafes is highly recommended. The key to achieving the perfect sourdough discard muffins lies in balancing the tangy flavor of the sourdough starter with the sweetness of the added ingredients. Additionally, experimenting with different types of flour and incorporating seasonal fruits or nuts can result in truly exceptional muffins. While the traditional method of making sourdough discard muffins involves a lengthy fermentation process, some bakers have developed alternative techniques to streamline the preparation. For example, using a combination of active sourdough starter and additional leavening agents can yield similar results in a fraction of the time. Ultimately, the beauty of sourdough discard muffins lies in their ability to showcase the ingenuity and creativity of bakers while honoring a time-honored tradition of minimizing food waste. Whether enjoyed as a breakfast treat or a satisfying snack, these muffins continue to captivate the palates of food enthusiasts around the world.
40 min
12
180 calories
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