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Raspberry Sourdough Muffins

Plated raspberry sourdough muffin with honey drizzle beside water glass on white napkin.
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Deliciously moist raspberry sourdough muffins made with sourdough discard for added flavor and texture. Easy to prepare and perfect for breakfast or snacks.

Ingredients

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  • 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

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, salt, baking soda, and baking powder.
  3. In a separate bowl, combine the sourdough discard, milk, olive oil, honey, and egg until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently to combine.
  5. Gently fold in the raspberries.
  6. Divide the batter evenly among muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. 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

Find it online: https://www.amgroyal.com/raspberry-sourdough-discard-muffins/