These sourdough muffins are insanely delicious and gut-healthy because they're long fermented! This recipe is also super simple! You need an active sourdough starter for this recipe- if you do not have a sourdough starter yet, you can grab mine, "Joy", here!
Ingredients (makes 12 muffins):
240 grams Organic All-Purpose Flour
40 grams Organic Cocoa Powder
2 tsp Baking Powder
1/2 tsp Baking Soda
6 to 10 grams of salt, depending on butter you use
125 grams active Sourdough Starter
113 grams (1/2c) melted & cooled butter
200 grams Organic Cane Sugar
2 large eggs
150 grams Sour Cream
100 grams Heavy Whipping Cream (milk is fine too)
3 tsp Organic Vanilla Extract
Optional: chocolate chips
Directions:
Begin melting butter on low in a pot on the stove. While this is melting, combine all of your dry ingredients into a medium size mixing bowl.
Once your butter is almost fully melted, take it off the heat and set it aside to cool down while you combine your wet ingredients into a large mixing bowl.
Using a whisk, mix all of the wet ingredients thouroughly, you may now add the cooled butter. Make sure to mix well, because once you combine the wet & dry ingredients, you do not want to over mix!
Pour the dry ingredients into the large mixing bowl with wet ingredients and use a silicone or wooden spatula to fold together. Make sure there are no dry or floury bits left over. Again, do not over mix!
Cover the bowl and let cold-ferment for 3-24 hours in your fridge. (You may bake right away, but the muffins will not have the fermented sourdough benefits!)
1-1.5 hours before you want to bake your muffins, take them out of the fridge and allow them to sit at room temp. After 1-1.5 hours, begin preheating your oven to 425 degrees.
Add in your desired amount of chocolate chips to the batter and mix.
Line your muffin tray (I like to use stainless steel trays) with muffin liners (all linked in the Amazon list below!) and scatter the liners so there is an empty spot in between each one. This will help distribute the heat evenly and create a nice tall muffin!
Using a medium sized cookie scoop, scoop 3 scoopfulls of batter into each muffin liner.
Bake at 425 degrees for 6 minutes then lower the oven to 355 degrees, baking for another 25-30 minutes. Rotate the tray(s) halfway through & top with course sugar.
Store in an airtight container for up to 4 days. May freeze, thaw, & reheat.
Here are all of my favorite sourdough baking tools on Amazon: click to view!
댓글