Sourdough Morning Glory Muffins
Servings: 12 muffins
Equipment
- 12 count muffin tin
Ingredients
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 cup (200 g) light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
Add-ins
- 1 large apple peeled, cored and grated
- 1 large carrot peeled and grated
- ½ cup raisins
- ½ cup unsweetened shredded coconut
- juice and zest of 1 orange or 1 teaspoon of orange extract
- ½ cup walnuts
Wet Ingredients
- ½ cup (125 g) sourdough starter discard
- 8 tablespoons (113 g) butter melted
- 2 large eggs
- 3 tablespoons (45 g) sour cream or plain Greek yogurt
- 1 teaspoon (5 g) vanilla extract
Instructions
- Preheat the oven to 425°F (218°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
- Whisk together the dry ingredients, including the add-ins, in a large mixing bowl. Set aside.
- In a medium mixing bowl, whisk the wet ingredients together until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water to help thin it down.)
- Divide the batter evenly into 12 muffins. (At this point you can bake right away or allow the batter to ferment in the fridge overnight and bake the next day. See notes.)
- Bake for 5 minutes at 425°F (218°C). Turn the oven down to 350°F (176°C) and bake an additional 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a cooling rack.
- Keep the muffins loosely covered, at room temperature, for up to 2 days or in the fridge for up to 1 week. After that they can be frozen, individually wrapped in plastic and then inserted into a freezer-safe container for up to 3 months.
Nutrition Facts
Sourdough Morning Glory Muffins
Amount Per Serving (1 muffin)
Calories 331
Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 47g16%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
- If you decide to allow the batter to ferment in the fridge overnight, when you are ready to bake, take the batter filled muffin pan out of the fridge and set on the counter. Preheat your oven to 425°F (218°C). Bake the muffins according to directions.