Sourdough muffins are a unique and delightful twist on the classic muffin. Incorporating the tangy flavor of sourdough starter, these muffins offer a depth of taste that is both intriguing and satisfying. Perfect for breakfast or a snack, sourdough muffins are a great way to use up extra sourdough starter and the addition of fresh raspberries and lemon is simply divine!

I love to make muffins with super round tops. The way to achieve this is fill the muffin tin to the top instead of ¾ of the way. I like to use a Jumbo muffin tin, but you can use a regular muffin tin if you would like.

Ingredients

• 1 cup sourdough starter (fed or discard)
• 1 ½ cups all-purpose flour
• 3/4 cup of brown sugar
• ½ cup sour cream
• ½ cup vegetable oil
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 lemon zested and juiced
• 1 cup raspberries

Topping

• 2 flour
• 3  granulated sugar
• 2 butter, softened

Instructions

Step 1: Prepare the Ingredients

Ensure that all your ingredients are at room temperature before you start. This will help the batter mix more evenly and result in a better texture for your muffins.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the sourdough starter, sour cream, vegetable oil, eggs, and lemon juice, and lemon zest until well combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This helps to ensure that the dry ingredients are evenly distributed and will prevent clumps in your batter.

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix; mix just until the ingredients are combined. Overmixing can lead to dense muffins.

Step 5: Add Raspberries

Fold in the raspberries. Make sure they are evenly distributed throughout the batter.

Let the batter rest for 10 minutes.

Step 6: Fill Muffin Cups

Line a Jumbo muffin tin with paper liners or lightly grease it. Fill each muffin cup full of batter if you would like round and big tops. If not you can fill ¾ full. (You can use a regular muffin sized tin if you don’t have a jumbo)

Mix the toppings together and sprinkle on the top of each muffin.

Step 7: Bake the Muffins

Preheat your oven to 425F°.

Bake for 6 minutes then lower the oven temperature to 350. Bake for 15-20 minutes more. Stick a toothpick in the middle. If the toothpick comes out clean, they are ready.

Step 8: Cool and Enjoy

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your sourdough muffins warm or at room temperature.

Tips for Perfect Sourdough Muffins

Use Active Starter

For the best flavor and rise, use an active sourdough starter that has been fed within the last 4-12 hours. If using discard, the muffins will still be delicious but may have a milder sourdough flavor.

Room Temperature Ingredients

Make sure all your ingredients are at room temperature before you start. Cold ingredients can cause the batter to seize up and may affect the final texture of your muffins.

Proper Measurement

Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make the muffins dry and dense.

Do Not Overmix

Overmixing the batter can lead to tough and dense muffins. Mix just until the ingredients are combined, and no more.

Storing and Freezing

Storing

Store your sourdough muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week.

Freezing

Sourdough muffins freeze well and can be stored in the freezer for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature or reheat in the microwave for a quick and easy treat.