Whether you're new to sourdough baking or a seasoned expert, these Sourdough Muffins will soon become a staple recipe in your week. Not only are these sourdough muffins easy to make, requiring just 10 pantry staple ingredients, they are also vegan!
These Sourdough Muffins have been a staple breakfast for us the past few weeks. Not only are they easy to make, but they also only require 10 pantry staple ingredients and are also completely vegan! Another bonus, is that, unlike most muffin recipes, these sourdough muffins don't contain any bananas. If you're looking for more sourdough breakfast options, check out this Easy Sourdough Banana Bread Recipe and my Vegan Sourdough Bread, which tastes amazing toasted and topped with homemade peanut butter and berry compote. Yum!
Why This Recipe Works!
- I love these sourdough muffins because I can either use active bubbly sourdough starter or fed sourdough starter that has been chilling in the fridge for a few days. Both options result in fluffy, delicious muffins!
- The base of this recipe is very simple and plain so you can easily make some tweaks every time you make these to create a wide variety of muffins. Add some cinnamon and raisins. Stir in some lemon zest and blueberries. Go with a more decadent muffins with dark chocolate chunks. The possibilities are endless thanks to this simple base recipe!
- If you have any friends or family members with allergies, these sourdough muffins are already egg and dairy free. You can easily make them gluten-free as well by using a store-bought gluten-free all purpose flour. Easy peasy!
- Sourdough Starter - I have a 100% hydration sourdough starter. The most important thing for this recipe is that your sourdough starter is well fed before you go to make these muffins. That means it's either active and bubbly or it was active and bubbly when you placed it in the refrigerator.
- Flour - When testing these sourdough muffins, I used all-purpose flour.
- Flax Egg - To make a flax egg, simply whisk together 1 tablespoon of ground flaxseed and three tablespoons of water. Allow this mixture to sit for 5 minutes. As it sits it will thicken and will act as the "egg" in this recipe to bind everything together.
- Sugar - I usually use coconut or cane sugar in this recipe. I haven't tested these muffins with maple syrup or honey.
- Oil - My favorite type of oil to bake with is coconut oil as it is subtly sweet. Any neutral, liquid oil should work!
- Non-Dairy Milk - If you want to control the amount of sugar in these muffins, I recommend using an unsweetened non-dairy milk.
See recipe card for full list of ingredients and quantities.
Substitutions & Variations
🔀 Flour - I tested these recipes with all-purpose flour, but I often substitute whole wheat flour in my recipes. If you do this, you may need to add a little bit more non-dairy milk until you get the right consistency to your batter.
🔀 Oil - I like the richness that a little bit of oil gives these muffins and I haven't tested them with an oil-free substitute yet. The oils I usually use in this sourdough muffin recipe are coconut oil or light olive oil.
🔀 Mix-ins - The mix-ins you choose to stir into the base batter is what will really make these muffins shine! We obviously love stirring in dark chocolate chunks to make chocolate chip sourdough muffins, but blueberries are our second favorite mix-in. If you choose to make sourdough blueberry muffins, a touch of lemon zest would be an amazing addition! Chopped nuts and dried fruit would also be delicious mix-ins.
How to Make Sourdough Muffins
Step 1: In a large mixing bowl, whisk together all of the ingredients except for the flour and mix-ins.
Step 2: Once the wet ingredients are well combined, stir in the flour and your mix-ins of choice.
Step 3: Divide the batter evenly among 12 greased muffin cups.
Step 4: Bake the muffins for 20 minutes or until golden on top and cooked through.
Hint: Allow the muffins to cool for about 5-10 minutes in the pan before trying to remove them to a wire rack to cool completely. For the fluffiest muffins, allow the muffins to cool completely.
These muffins never last long in our family, so I often store them in an airtight container on the counter for 1-2 days. If you use mix-ins such as blueberries or strawberries, I'd recommend storing them in the fridge in an airtight container. They should last in the fridge for about a week!
The longer the sit in the fridge, the harder they will get, so be sure to reheat them in the microwave for a few seconds before enjoying.
My Top Tips
👉🏻 Be sure you're using fed sourdough starter. That means that it was nice and bubbly and active before you started baking or before you put it in the fridge.
👉🏻 To make the sourdough starter easier to incorporate into the batter, let it sit at room temperature for 10-20 minutes before using it to make these muffins.
👉🏻 For the fluffiest muffins, let your muffins cool completely on a wire rack before you enjoy them. If you go to eat them when they're still hot, they may have a slightly mushy, gummy texture, which you definitely don't want so be patient!
Yes! As long as your sourdough discard has been fed, it can make a great addition to muffins. To make a basic muffin recipe using sourdough discard, add 1 cup of sourdough discard to the batter and reduce the amount of flour and liquid by ½ cup each.
Most store-bought muffins contain milk, eggs and/or butter. However, this sourdough muffin recipe is vegan. We used a flax egg instead of a chicken egg, non-dairy milk instead of dairy milk and coconut oil instead of butter.
Adding baking soda to your sourdough recipes will make things like muffins, cakes, and quick breads nice and fluffy. Sourdough starter is naturally acidic so it reacts nicely with baking soda to make your baked goods nice and fluffy.
More Easy Sourdough Recipes!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup sourdough starter fed
- ½ cup non-dairy milk
- ½ cup sugar
- ¼ cup coconut oil melted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup mix-ins blueberries, chocolate chips, etc.
- Preheat your oven to 350 °F and grease 12 muffin cups.
- In a small bowl, prepare your flax egg, by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set this aside to thicken.
- In a large mixing bowl, whisk together the sourdough starter, milk, sugar, coconut oil, baking soda, baking powder, salt and your thickened flax egg until well combined.
- Stir in the flour and mix-ins until a batter comes together. Try not to over mix.
- Divide the batter evenly among the 12 muffin cups and bake the muffins for about 20 minutes, or until a golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for about 10 minutes in the muffin tray before carefully removing them to a wire rack to cool completely.
- Make sure you're using fed sourdough starter. If your starter has been in the fridge, let it sit at room temperature for awhile to make it easier to incorporate into the wet ingredients.
- For the fluffiest muffins, allow these muffins to cool completely before enjoying them.
- The nutrition facts are for the base muffin recipe without any mix-ins.