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Basic Sourdough Muffins


What could be better on a cold morning than a warm-from-the-oven sourdough muffin? Use this basic recipe as a canvas for various flavorings from fruit and nuts to chocolate chips.



  • ½ cup sourdough starter
  • 1½ cups whole wheat flour, sifted
  • 4-6 tablespoons water, as needed
  • ½ cup melted butter
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup sugar
  • ½ cup fruit or nuts (optional)



  1. The night before, gently mix together starter and flour until just combined. Add water, 1 tablespoon at a time, until dough is just wet enough to mix.
  2. Cover with a lid or plastic wrap to keep the dough from drying out. Ferment 8-12 hours or overnight.
  3. In the morning, preheat the oven to 375°F and whisk in all other ingredients, being careful not to mix too much. The dough may be quite stiff at first, and may require breaking up with the back of a spoon or clean hands. 
  4. Fill greased muffin tins ¾ full with batter and bake for 30 minutes or until golden brown.

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Basic Sourdough Muffins

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