Sourdough is a great option when you don’t have access to yeast. After some trial and error, this recipe came out light and fluffy without taking a lot of time.
Sourdough Muffins with Berries and Bananas
Ingredients
1 ¾ cup all-purpose flour
⅓ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup sourdough starter
1 egg, lightly beaten
¼ cup cooking oil or coconut oil, melted
½ cup milk
½ to 1 cup berries (My favorite combination is 1/2 cup blueberries and one small smashed banana)
1 small banana
Directions
- Preheat oven to 400°F. Line a muffin tin with paper liners or grease the individual wells.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a smaller bowl, combine the sourdough starter, oil, and egg.
- Add the sourdough starter, oil, and egg mixture to the dry ingredients. Mix until moistened. Don’t over mix!
- Add milk slowly until the batter is the consistency of cake batter and not stiff like a bread dough. Again, don’t over mix.
- Now, add the berries and banana, stirring gently to combine.
- Spoon batter into muffin cups until ⅔ full.
- Bake 18 to 20 minutes until golden brown on top and toothpick inserted in the center of the muffin comes out clean.
- Cool the muffins on a baking rack for 10 minutes before eating.
Want to dress it up? Add this simple glaze on top of the muffins.
Sugar Glaze
Ingredients
1 cup confectioner’s powdered sugar
1 teaspoon vanilla extract
small amount of milk
Directions
- In a small bowl, mix the powdered sugar with a few tablespoons of milk. Add the vanilla extract. Continue to add milk (or water) slowly until you get the consistency you want for the muffins.
- Drizzle the glaze over the muffins and allow to set up. It takes only a minute or two.
Customize Your Muffins
Try using any of the following fruits or combinations of more than one.
- Blueberries
- Smashed banana
- Chopped strawberries
- Peaches, cut up small and well drained
- Pears, cut up small and well drained
- Raspberries, blackberries, wine berries, etc.
- Chocolate chips
Sourdough Muffins with Berries and Bananas
Sourdough is a great option when you don't have access to yeast. After some trial and error, this recipe came out light and fluffy without taking a lot of time.
Ingredients
MUFFINS
- 1 ¾ cup all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sourdough starter
- 1 egg, lightly beaten
- ¼ cup cooking oil or coconut oil, melted
- ½ cup milk
- ½ to 1 cup berries (My favorite combination is 1/2 cup blueberries and one small smashed banana)
- 1 small banana, smashed
GLAZE
- 1 cup confectioner's powdered sugar
- 1 teaspoon vanilla extract
- small amount of milk
Instructions
- MUFFINS: Preheat oven to 400˚ F. Line a 12 muffin tin with paper liners or grease the individual wells.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a smaller bowl, combine the sourdough starter and oil.
- Add the sourdough starter and oil mixture to the dry ingredients. Mix until moistened. Don't over mix!
- Add milk slowly until the batter is the consistency of cake batter and not stiff like a bread dough. Again, don't over mix.
- Now, add the berries and banana, stirring gently to combine.
- Spoon batter into muffin cups until ⅔ full.
- Bake 18 to 20 minutes until golden brown on top and a toothpick inserted in the center of the muffin comes out clean.
- Cool the muffins on a baking rack for 10 minutes before eating.
- GLAZE: If using, in a small mixing bowl, mix the powdered sugar with a few tablespoons of milk. Add the vanilla extract. Continue to add milk (or water) until you get the consistency you want for the muffins.
- Drizzle the glaze over the muffins and allow to set up. It takes only a minute or two.
Notes
Customize Your Muffins
Try using any of the following fruits or combinations of more than one.
- Blueberries
- Smashed banana
- Chopped strawberries
- Peaches, cut up small and well drained
- Pears, cut up small and well drained
- Raspberries, blackberries, wine berries, etc.
- Chocolate chips
Leave a Reply