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How to Make Delicious Sourdough Muffins with Crumb Top

Sourdough Muffin Recipe

Chapel Hill Forge
Learn how we use the SAME RECIPE for all our muffins but change up the flavor endlessly!
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Prep Time 15 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine Sourdough
Servings 15 Jumbo Muffins

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!

Notes

You can make this into micro muffins, mini muffins, jumbo muffins, or mini breads. Literally the same recipe.
Keyword bakery style muffins, jumbo bakery, sourdough muffins