Sourdough Muffins (Fluffy and Delicious!)

5 from 1 vote

Sourdough Muffins (Fluffy and Delicious!)

This sourdough muffin recipe is soft, fluffy and full of good for your gut, gluten-free sourdough! You can make them in jumbo form or regular muffin size.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Keyword: muffins, sourdough

Servings: jumbo muffins (or 12 regular)

Calories: 428kcal

Cost: $7

Ingredients

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

Instructions

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

Notes

*If you’d rather do blueberry muffins, simply remove lemon juice, lemon zest and poppyseeds and fold in 1 to 2 cups of blueberries

*You can use paper liners for easy removal after cooking.

How to store sourdough muffins

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.

Pro Tip: Use a silicon muffin tray or spray your muffin cups with olive oil or coconut oil before adding batter. This will prevent your muffins from sticking.

Nutrition