Sourdough Muffins with Fruit
Golden-topped muffins with a tender, slightly tangy crumb that showcases the magic of sourdough discard. The cornmeal adds a delightful texture while warm spices complement whatever fruit is in season, making these perfect for leisurely weekend brunches or tucked into lunchboxes.
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.