Ever notice how the smell of warm muffins can transport you straight to Saturday morning in fuzzy socks? These raspberry sourdough muffins have that power. Lately, they’ve been buzzing on Pinterest and TikTok—tangy, sweet, and crazy simple. So if you’ve got discard and a craving, this one’s for you. Easy for beginners, about 30 minutes from start to snack-time bliss.
It’s a cozy raspberry sourdough muffin recipe that warms the soul. Just discard, berries, and a few pantry MVPs. Stuff you probably already have. Tart raspberries sneak into a soft, tangy crumb—like mom’s classic muffin, but cooler and a bit sassier. Full details in the blog!
My mom taught me to stir batter with love, in a kitchen full of laughter and loud music. I’ve been baking since I had to stand on a chair to reach the counter. No fancy gadgets—just a wooden spoon and a little know-how. I tested a honey twist. You’ll love the secret!
Why You’ll Love These Muffins
These raspberry sourdough muffins are the ultimate way to turn sourdough discard into something magical. The tangy flavor of the discard pairs perfectly with sweet, slightly tart raspberries for a muffin that’s soft, moist, and full of character. Whether you’re having them with your morning coffee or sneaking one as a midday treat, they feel like a hug in muffin form.
They’re quick to whip up, beginner-friendly, and use pantry staples you likely already have. Plus, they’re a practical way to avoid waste while making something your family will actually ask for again (and again). Breakfast, snack, or dessert—it’s all fair game here!
Ingredients Breakdown
Let’s talk ingredients! This recipe is simple but effective, with each item playing its part in creating fluffy, flavorful muffins.
- Flour: The base of the muffin. I used spelt flour, but standard all-purpose works great too.
- Sourdough Discard: The star ingredient! It adds a subtle tang and moisture, making the crumb extra tender.
- Raspberries: Bright and juicy, they bring bursts of sweetness and just the right tartness. Fresh or frozen both work!
- Milk and Olive Oil: These keep the muffins moist and tender without feeling heavy.
- Honey: A natural swap for sugar—it sweetens while adding a touch of warmth to the flavor.
- Baking Powder & Soda: These give the muffins their lift, helping them rise beautifully in the oven.
- Egg: Binds everything together and adds a little extra richness.
Step-by-Step Baking Instructions
Ready to bake? Here’s how to pull it all together:
- Prep the basics: Preheat your oven to 375°F and line your muffin tin with paper liners or grease it lightly.
- Whisk the dry ingredients: In a large bowl, combine your flour, salt, baking powder, and baking soda.
- Mix the wet ingredients: In another bowl, stir together the sourdough discard, milk, olive oil, honey, and egg until smooth.
- Combine: Gently fold the wet ingredients into the dry, mixing until just combined. Be careful not to overmix—lumps are fine!
- Add raspberries: Fold in the raspberries last. If using frozen, no need to thaw, but handle gently so they don’t turn the batter pink.
- Bake: Scoop the batter evenly into the muffin cups, filling about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Pro Tip: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. This keeps their shape while staying tender.
Quick Baking Timeline
| Step | Time |
|---|---|
| Prep ingredients | 10 minutes |
| Mix and fold | 10 minutes |
| Baking | 18-20 minutes |
Tips for Success
Don’t overmix: When combining the wet and dry ingredients, stir just until you don’t see streaks of flour. Overmixing leads to dense muffins.
Using frozen raspberries: Toss them lightly in a tablespoon of flour before folding in. This prevents them from sinking to the bottom of the muffins.
Test for doneness: A toothpick should come out clean, but if you see crumbs, that’s fine—it means your muffins are moist!
Serving and Storing Ideas
These muffins are best served warm with a pat of butter or a drizzle of extra honey. Pair them with a hot cup of tea, coffee, or even a dollop of whipped cream if you’re feeling fancy.
For storage, keep your muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, cool them completely and store in a freezer-safe bag for up to 3 months.
Pro Tip: Warm frozen muffins in the oven at 350°F for 10 minutes or zap in the microwave for a quick breakfast on busy mornings.
Ingredient Swaps and Add-Ins
| Swap/Add-In | How To Use |
|---|---|
| Blueberries or diced strawberries | Substitute 1:1 for raspberries |
| Chocolate chips or chopped nuts | Fold in 1/2 cup with raspberries |
| Maple syrup | Swap for honey in equal amounts |
Expert Insight: The Science Behind Raspberry Sourdough Discard Muffins
Using sourdough discard in recipes like Raspberry Sourdough Discard Muffins not only reduces waste but also adds subtle tang and complexity. The natural fermentation enhances texture and flavor, making each bite moist and tender without extra effort—a smart way to elevate your baking with minimal ingredients.
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A Sweet Surprise in Every Bite
These Raspberry Sourdough Discard Muffins always bring a smile during weekend breakfasts. The first time I baked them, my kitchen smelled like a cozy bakery, and my family’s delighted reactions made me realize how special simple ingredients can be when combined with a little love and sourdough magic.
FAQs ( Easy and Delicious Raspberry Sourdough Discard Muffins )
How do I store Raspberry Sourdough Discard Muffins?
The best way to store Raspberry Sourdough Discard Muffins is in an airtight container at room temperature for up to 3 days. For longer freshness, pop them in the fridge where they’ll keep well for up to a week. If you want to enjoy them later, freezing is your friend—just thaw or warm before serving to enjoy that fresh-baked flavor again.
Can I use frozen raspberries in this recipe?
Absolutely! Frozen raspberries work great in Raspberry Sourdough Discard Muffins and are super convenient year-round. Just make sure to thaw and drain them a bit to avoid extra moisture, which could make your muffins soggy. This way, you still get that burst of fruity goodness in every bite.
What is sourdough discard and why use it?
Sourdough discard is the portion of starter you remove before feeding it with fresh flour and water. Instead of tossing it, you can use it in recipes like Raspberry Sourdough Discard Muffins to add a subtle tang and moist texture. It’s a brilliant way to reduce waste while boosting flavor and nutrition in your baking.
Are these muffins gluten-free?
These Raspberry Sourdough Discard Muffins are not gluten-free since they use regular flour and sourdough starter which contains gluten. However, you can experiment with gluten-free flours and starter alternatives, though the texture and flavor may vary. For classic muffin lovers, this recipe offers that perfect soft crumb and tangy twist.
Can I make Raspberry Sourdough Discard Muffins vegan?
Yes, you can veganize this recipe by swapping out eggs with flax or chia egg substitutes and using plant-based milk and vegan butter or oil. Raspberry Sourdough Discard Muffins hold up well to these swaps, so you’ll still get moist, flavorful muffins with that delightful tang. Feel free to get creative with your favorite vegan ingredients!
Wrapping Up Your Raspberry Sourdough Discard Muffins
These raspberry sourdough discard muffins come together in about 30 minutes, delivering tender, tangy bites that feel like a warm kitchen hug. Easy enough for any home cook, they transform simple pantry staples into a cozy, homemade treat you’ll wanna make again and again.
Try swapping in blueberries or folding in a handful of chopped nuts for extra texture. Keep leftovers airtight in the fridge, then warm them gently to freshen that just-baked magic—a little kitchen trick I swear by for busy mornings.
Did these muffins bring back a special memory or inspire your own twist? I’d love to hear your stories or see your photos! Share this recipe with friends who adore baking, and let’s keep passing down the joy of homemade family recipes, one muffin at a time.
PrintRaspberry Sourdough Muffins
Deliciously moist raspberry sourdough muffins made with sourdough discard for added flavor and texture. Easy to prepare and perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups flour (I used freshly milled Spelt)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup raspberries
- 1/2 cup sourdough discard
- 1 cup milk
- 1/2 cup olive oil
- 1/2 cup honey
- 1 egg
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, salt, baking soda, and baking powder.
- In a separate bowl, combine the sourdough discard, milk, olive oil, honey, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently to combine.
- Gently fold in the raspberries.
- Divide the batter evenly among muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool before serving.
Notes
- Use fresh or frozen raspberries, but if using frozen, do not thaw to prevent the batter from becoming watery
- You can substitute olive oil with melted butter for a richer flavor
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
