These sourdough muffins are barely sweetened with honey and have just a bit of tang from a long-fermentation period. They are the perfect accompaniment to a supper or lunch of soup or stew; or great as a not-too-sweet muffin breakfast treat.
Feel free to mix in whatever you like: raisins, nuts, seeds, or even chocolate chips.
- 2 cups flour
- 1/2 cup sourdough starter
- 1 cup kefir, buttermilk, or milk
- 1/4 cup honey
- 3/4 teaspoon salt
- 2 large eggs, beaten
- 1/4 cup melted butter, coconut oil, or lard
- 3/4 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1/2 cup dried fruit or nuts (optional)
- 7 to 12 hours before you wish to bake the muffins combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7 to 12 hours.
- Once fermentation period is up pre-heat oven to 425°F. Combine honey, salt, beaten eggs, and melted fat in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough.
- Begin to mix in leavening agents while pouring in 1/3 of liquid mixture and dried fruit or nuts, if using. Repeat with other 2/3 of mixture, beating well to combine. The dough may be a bit stretchier than you are used to with a quick bread dough because of the fermentation process.
- Once all ingredients are mixed in thoroughly, divide batter amongst 12 to 16 muffin cups, depending on the size of the cups. Bake in preheated 425°F oven for approximately 20 minutes, or until golden brown and puffed up.
- Serve with butter, honey, or jam.
Ready to Learn More?