How do you make sourdough muffins?
It’s hard to believe that sourdough is not just a crusty sour bread. It can be used for all sorts of baked goods, including muffins. As soon as you have made your sourdough starter (which is just a combination of water and flour that is left to ferment on the counter), you can get started creating anything from waffles to artisan bread. But these muffins in particular are long fermented overnight to develop intense flavor and nutrition. First, you mix your starter with flour and water and leave it on the counter or in the fridge overnight to ferment. Then in the morning you can add in your remaining ingredients including cacao powder, chocolate chips and raspberries for these incredible sourdough muffins.
What are the benefits of sourdough?
Baking with sourdough is a time honored tradition where bakers create their own natural yeast, rather than purchase the standard active dry yeast from the grocery store. So this natural yeast is made from only flour and water that is left to ferment. And the benefits of this process is that there are not only fewer preservatives, but since it is fermented, it is easier for our bodies to digest. This is why prior to modern yeast, humans didn’t have the gluten sensitivities that we are seeing today.
How to make muffins healthy using coconut sugar
These muffins are almost healthy! Can you believe it? They rely on the sweetness from the raspberries and chocolate chips to pair perfectly from the sour in the sourdough. So we only need to add a bit of coconut sugar to make these the ideal treat. Have you tried baking with coconut sugar? It has a lower glycemic index than regular cane sugar and it is less processed. Check out my favorite brand here. Coconut sugar works better than other natural sweeteners such as maple syrup or honey in this recipe because it acts the same way as cane sugar and it doesn’t affect the texture of the sourdough muffins.
Easy Overnight Raspberry Chocolate Sourdough Muffins
A simple muffin that ferments overnight. With the addition of raspberries and chocolate, it is sure to be your new favorite healthy treat.
Prep Time
12.5 hours
Cook Time
12-15 minutes
Yield
12-18 muffins
Meal
Breakfast/Dessert
Ingredients
- 1/2 cup active sourdough starter
- 1 and 1/2 cups all purpose einkorn flour (or regular all purpose flour)*
- 1/3 cup water*
- 2 eggs
- 1/2 cup melted butter
- 1/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 cup cacao powder
- 1 cup chocolate chips
- 1 cup raspberries, halved
- 1 tsp vanilla extract
*When using regular all purpose flour, you will need to use 1/2 cup of water. Einkorn absorbs liquid slower, so it uses less water.
Directions
- The night before you plan to bake your muffins, mix together the sourdough starter, water and flour in a large ceramic or glass bowl. Cover the bowl with plastic wrap and place on the counter overnight (10-12 hours) to ferment.
- In the morning, preheat the oven to 375 F.
- Add the remaining ingredients to your sourdough mixture; eggs, butter, coconut sugar, baking soda, salt, cacao, chocolate chips, raspberries and vanilla extract. Stir until just combined.
- Oil or butter a muffin pan. Spoon your batter into each muffin cup, until a little over half full. Bake for 12-15 minutes or until the muffins bounce back when lightly pressed.
- Remove from the oven and let cool for 5-10 minutes. Then remove from the muffin pan and enjoy!
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