Ingredients
dry ingredients:
2 cups all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
wet ingredients:
1/2 cup whole milk
1/2 cup sourdough starter, discard or active*
1 egg
1/2 cup oil or melted butter
1 tablespoon vanilla extract
Optional: add in 1.5 to 2 cups of your favorite muffin mix-in. See ideas in the blog post above.
Instructions
- Preheat oven to 375 degrees F and line a muffin pan with 12 paper liners or spray with nonstick spray.
- Mix wet ingredients in a small bowl or measuring cup and set aside. (*if using a different extract or zest add it here.)
- Whisk all dry ingredients together in a large mixing bowl.
- Add wet mixture to dry mixture and stir until incorporated but do not over-mix.
- Gently fold in any mix-ins at this point. It helps to toss berries or chocolate chips with a tablespoon of flour before folding in to prevent them from sinking to the bottom of the muffin batter while baking. (*At this point, if desired, you can cover the batter and scoop and bake muffins the next day.)
- Divide batter evenly between 12 muffin cups. Fill them right to the top. If you have added a large amount of mix-ins you might have more than 12 muffins.
- Bake in preheated oven for 15-18 minutes.
- Allow to cool in pan for 5-10 minutes before transferring to wire rack to cool completely.
Notes
See blog post for detailed instructions, step-by-step photos, and substitution/variation suggestions.
This recipe is designed for unfed starter or discard, but if you want to use active starter you certainly can. The bonus of using active starter is that if you choose to do the overnight cold ferment, you will actually get some decent fermentation benefits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: sourdough, breads, breakfast, fall
- Method: baking
- Cuisine: American