Sourdough Spelt Muffins

 

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.

 

Ingredients:

  • 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)

 

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with butter, honey, or jam.

 

Ready to Learn More?


 

 

 

 
Spelt Sourdough Muffins


Related Articles & Recipes:



Related Products:

Sourdough Starters
Spelt Sprouted Flour Sprouted Flour
Classic Sourdoughs Book Sourdough Books
Sourdough Baking Supplies Sourdough Baking Supplies

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address