Sourdough Muffins with Fruit
Sourdough Muffins with Fruit have a cornmeal base and are sweetened with maple syrup.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Servings
12 muffins
Ingredients
- 1 cupall-purpose flour
- 1 cupcornmeal or polenta
- 3/4 teaspoonKosher salt
- 1 teaspoonbaking soda
- 1 teaspoonground cinnamon
- 1/2 teaspoonground nutmeg
- 1 cup sourdough discard (227 grams - can use fed starter)
- 1/4 cupbuttermilk
- 1 large egg
- 1/4 cupcanola oil (or melted butter)
- 1/2 cupreal maple syrup
- 2 cupsfresh berries of your choice (frozen can be used )
- sparkle sugar for topping
Nutrition Facts
Per Serving (serves 12 muffins)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 425º F. Grease a 12-cup muffin pan.
- 2
Combine the dry ingredients in a medium-sized mixing bowl.
- 3
In a separate bowl, combine the starter, buttermilk, egg, oil, and syrup. Stir the wet ingredients into the dry ingredients until just combined.
- 4
Fold in the fruit until evenly distributed. Do not overmix.
- 5
Fill the muffin tins to 2/3 full and sprinkle with the sparkle sugar.
- 6
Bake the muffins for , until puffed, browned, and firm to the touch. Cool for and remove from the tin to a rack.