These sourdough muffins are soft, fluffy and full of good for your gut, gluten-free sourdough! You can make them in jumbo form or regular muffin size.
We chose to do lemon poppyseed but you can absolutely make these into chocolate chip, blueberry, peach or any other flavor you like… Which is the flavor you’d go for?
I love quick and easy recipes like this sourdough recipe! One of my favorite things about these muffins is the fact that you’re able to add different ingredients to your liking. My kids love making sourdough blueberry muffins or even adding chocolate chips.
Delicious muffins are a great way to eat breakfast in a hurry or on the go! Air fryer sausage patties, air fryer hash browns and our sourdough French toast are other quick breakfast recipes that my family loves! Aside from breakfast, these easy muffins are also the perfect afternoon snack.
Another thing I like about this recipe is that you can make a batch and have them throughout the week! Baked goods like these muffins, our dairy free muffins and these gluten-free cinnamon rolls keep well and also reheat well! And you are looking for more protein, our banana protein muffins are semi-homemade and yummy too.
What makes a muffin fluffy?
The secret to making muffins fluffy is to make sure the butter, dairy (milk or yogurt), and eggs are room temperature before mixing. This helps create the smooth texture that helps your muffins rise while cooking.
What to serve with sourdough muffins?
I like to serve these muffins with fresh fruit, drizzle with maple syrup, or opt for a healthier option. These muesli muscle bites are a great source of protein that pairs perfectly with a tender muffin! You can also serve with something savory like instant pot bacon or a slice of gluten-free breakfast casserole.
Ingredients in sourdough muffins
We chose to make these muffins with lemon juice and poppyseed but feel free to swap those ingredients for your favorite flavor of muffin! But here is a list of the base ingredients –
Butter tastes better and gives these muffins a better flavor than oil does. It’s also a good idea to use room temperature butter rather than refrigerated butter.
Using brown sugar instead of white sugar gives these muffins a softer and more moist texture. Although you can swap out brown sugar for white sugar or coconut sugar if you’re in a pinch.
Yogurt helps these muffins rise quicker and reacts well with the sourdough starter. If you want sweeter yogurt, feel free to use vanilla. Some people swap yogurt for sour cream or cream cheese but we prefer yogurt.
Gluten-free all purpose flour
I like to use gluten-free flour for this recipe, but normal all purpose flour or whole wheat flour will also work just fine.
How to make sourdough muffins
See recipe card for full/detailed instructions.
Step 1: Cream together butter, sugar, and eggs in a large bowl.
Step 2: Add vanilla extract, yogurt, and sourdough starter discard and combine.
Step 3: Mix dry ingredients in a separate bowl then add to wet ingredients.
Step 4: Add lemon juice (or your flavor choice) and almond extract.
Step 5: Add batter to muffin tin and bake in a preheated oven until a toothpick comes out clean.
Pro Tip: Use a silicone muffin tray or spray your muffin cups with olive oil or coconut oil before adding batter. This will prevent your muffins from sticking.
Expert tips and FAQs
You can store these muffins in an airtight container for up to 4 days. These muffins do not need to be refrigerated which makes them perfect for a camping or road trip.
Although this does depend on personal preference, butter normally tastes better in baked goods than oil. Muffins with butter instead of oil seem to have a great texture that’s more tender and moist. Feel free to serve your muffins with extra melted butter.
Active sourdough starter and sourdough discard are the same thing. The discard is simply the starter you’re not currently baking with or using. It’s called discard because it frequently gets discarding during the feeding process.
Sourdough Muffins (Fluffy and Delicious!)
- 1/4 cup butter
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup yogurt (plain or vanilla depending on sweetness you want)
- 1 cup sourdough starter (we use gluten-free)
- 1 1/2 cups gluten-free all-purpose flour
- 1/3 cup almond flour
- 4 teaspoons baking powder
- 1/2 teaspoons xanthan gum (if using gluten-free flour)
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
- 1 tablespoon poppyseeds
- 1/2 teaspoon almond extract
- Preheat oven to 375°
- Cream together the butter, brown sugar and eggs in a large mixing bowl.
- Add the vanilla extract, yogurt and sourdough starter and combine
- Add dry ingredients and mix well.
- Add the lemon juice, lemon zest, poppyseeds and almond extract and mix until well combined
- Using a large ice cream scoop, put two scoops into a greased six well jumbo muffin pan (One scoop for regular 12 well muffin pan)
- Bake at 375° for 22-24 minutes or until toothpick inserted in the center comes out clean