Sourdough muffins will change your life. Your breakfast life anyway. I used the natural rising power of sourdough. Then I added traditional muffin ingredients, and came up with a light, flavorful and totally yummy sourdough muffin!
At the time of writing, our country is experiencing shortages of some products. Making sourdough muffins allows you a delicious baked treat without using a lot of ingredients in one baking session. Sourdough has become the darling of the baking scene because yeast is hard to find.
Enter Sourdough Baking
Happily, I have been baking with sourdough for many years. As time went on I became more adventurous about converting recipes from traditional baking methods to sourdough baking. Pancakes, breads, pretzels, and pizza crust all became fermented goodness. And, let’s not forget the unforgettable sourdough cinnamon rolls!
When it became obvious that flour and yeast were not going to miraculously reappear on the grocer shelves, I doubled down on my sourdough feeding and conserved the yeast. Recipes that took over 4 cups of flour were put on the back burner for now. Instead I looked for baking recipes that used less ingredients to make a tasty baked good.
Converting to Sourdough
I converted the sourdough muffins recipe from my daughter’s recipe for low sugar muffins. I was happy with the lightness of the baked muffin and how quickly they mixed up. But the best part is the simple list of ingredients. You most likely have these items on hand in your pantry!
Need directions for making a sourdough starter? Check this post from The Fewell Homestead. You can purchase a dehydrated starter from Alderman Farms here. Axe and Root Homestead offers a live and fresh sourdough starter, too.
Converting to sourdough often takes a couple of trials. Not all recipes convert the same for me. You don’t want a muffin that is heavy and soggy because you used too much sourdough starter. If you are familiar with the consistency of a muffin or cake batter, that is what you are striving for, just substituting the sourdough starter for some of the liquid ingredients.
The sourdough muffin recipe makes 12 good size muffins. If you don’t want that many muffins on hand at one time, they freeze well. Cut all the ingredients in half if you really only want a few muffins.