Sourdough Muffin Recipe For Your Microbakery - Soft, Tender, Delicious
Learn how we make our this sourdough muffin recipe in zillion different flavors with one simple recipe. You can swap all kinds of dried fruits, chocolates, and nuts with these. You’ll love how flavorful these are, as well as how tender and soft they are – with a slightly crunch exterior. You can make them with crumb or without, and either way – they are fantastic!
30 Flavor Ideas for your MicroBakery - Sourdough Muffin Recipe in ENDLESS flavors!
Running a cottage bakery from your home? This sourdough muffin recipe is so versatile, here’s a big list of you can do with them!
- Blueberry
- Lemon Blueberry
- Lemon Raspberry
- Mixed Berry
- Raspberry
- Cherry
- Strawberry
- Strawberry Banana
- Cranberry
- Cranberry Orange
- Banana Chocolate Chip
- Banana
- Banana Walnut
- Peach
- Strawberry Peach
- Vanilla Peach
- Strawberry Rhubarb
- Apple Walnut
- Apple Cinnamon
- Apple Pecan
- Maple Apple
- Pecan Maple
- Walnut Maple
- Chocolate Espresso
- Chocolate Chip
- Pumpkin
- Pumpkin Pecan
- Cheddar and Chive
- Chocolate Zucchini
- Zucchini Nut
- ….LITERALLY ENDLESS SOURDOUGH MUFFIN RECIPE POSSIBLITIES!
Why our Sourdough Muffin Recipe is so Awesome
Our sourdough muffin recipe is so versatile, so it is easy to create a wide range of flavors to suit any taste or occasion. From blueberry and chocolate chip to lemon poppy seed, cinnamon apple, or even savory cheese and herb, the base recipe adapts so well. The natural tang of the sourdough adds a depth of flavor that complements both sweet and savory additions, giving each muffin a rich, slightly complex taste that pre-made mixes simply can’t match. Plus, the sourdough starter helps keep the muffins moist and tender while providing a subtle lift, making every bite amazing.
This flexibility makes our recipe ideal for families looking to experiment in the kitchen or for microbakery owners seeking to offer variety without reinventing the wheel. Parents can involve kids in customizing muffins with favorite fruits, nuts, or spices, turning baking into a fun and educational activity. You know we LOVE any opportunity for homeschool!
For small business owners, the sourdough base provides a unique selling point, appealing to customers who appreciate artisanal, naturally leavened baked goods. There is also the bonus of potential digestive benefits, offering a wholesome twist to an everyday treat. Whether for breakfast, snack time, or a special occasion, these muffins can be tailored to fit any microbakery menu or family craving.
Sourdough Muffin Recipe
Equipment
- 1 Stand Mixer
- 3 Jumbo Muffin Pans You can also use regular size muffin pans and just get many more muffins!
Ingredients
- 625 grams AP Flour (approx 5 cups)
- 4 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 tablespoons Cinnamon (or Pumpkin Spice/Chai/Apple Pie/etc)
- 1 teaspoon Salt
- 1 cup Sourdough Discard
- 225 grams Melted Butter
- 3 tablespoons Vanilla Extract (or Lemon, Orange, etc)
- 2 cups Sugar
- 4 Eggs
- 3 cups Mashed Fruit
- 250 grams AP Flour (approx 2 cups)
- 2/3 cup Brown Sugar
- 150 grams Soft Butter
Instructions
- Pour all AP flour, baking powder, baking soda, cinnamon (or seasoning), and salt into mixer. Mix up till combined.
- Pour sourdough discard, melted butter, extract, sugar, and eggs into mixer. Mix till JUST combined.
- Add in the fruit. Mix till JUST COMBINED. Over mixing will make tough muffins. Fill jumbo muffin liners or regular muffin liners 2/3 full.
- If you're doing crumb topping, add the rest of the ingredients to your now empty mixer bowl: flour, brown sugar, and butter. Mix till crumbly. Add evenly across all muffins.
- Do a 15-30 minute batter rest. Bake 425° for 8 mins, and then bake at 350° for 15-20 mins or until the muffins are 200° internal temp. ENJOY!