Quick and Easy Sourdough Mini Muffins (Fresh-Milled)
By Kristen
Need a quick, easy recipe for a healthy breakfast or snack for your kiddos? These fresh-milled sourdough mini muffins are the perfect go-to and come together quickly for your busy family! Made with sourdough discard or an active starter for all the health benefits, enjoy this quick whole wheat sourdough bread with its subtle tang.
This quick and easy sourdough mini muffins (fresh-milled) recipe is our kid’s favorite for breakfast muffins! I will often throw this together the night before for our children to have the next day.
Notes:
- For active starter: after you have mixed all of your ingredients, set your batter in the refrigerator in an airtight container for up to 12 hours before baking. Bake cold or bring to room temperature first.
- Add fresh blueberries or any other fruit! Toss your fruit in a little bowl of sugar or flour before folding them into your batter to keep them from sinking to the bottom of the muffins.
- I will often mill hard white wheat for this recipe. I have used hard red wheat plenty of times as well. Either works great, but I find the hard white to make a lighter and softer muffin.
What You’ll Need
- 2 cups fresh milled whole wheat flour
- 1/2 cup sugar
- stick of melted and cooled butter
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sourdough starter (discard)
- 2 teaspoons vanilla extract
- 2 eggs
- 1 teaspoon cinnamon
SUBSTITUTES
- Butter – Can be substituted with coconut oil.
- Fresh Milled Flour — All purpose flour or bread flour (use 2 cups for all-purpose flour or bread flour OR mix your flour by using one cup fresh milled and one cup of flour of choice)
- Vanilla – Can be substituted with almond extract.
- Sugar — Use raw cane sugar, coconut sugar
EQUIPMENT NEEDED
- stand mixer and paddle attachment OR hand mixer with a large bowl and medium bowl OR even just a whisk
- measuring cup and spoons
- mini muffin pan and paper liners (optional)
- grain mill if milling your flour
INSTRUCTIONS
1. Mill wheat berries for your fresh milled flour.
2. Preheat oven to 350 degrees.
3. In a medium-sized mixing bowl, whisk together your fresh milled flour, baking powder, baking soda, salt, cinnamon, and any extra spices of your choosing. Set aside.
4. In a separate bowl (large mixing bowl or stand mixer), cream melted butter, sugar, sourdough starter, vanilla, and eggs.
5. Slowly add your dry ingredients to your wet ingredients and mix until combined. Toss in any extras (fresh blueberries, mini chocolate chips, etc) and lightly fold into your batter.
6. Grease the muffin tin with a stick of butter, melted coconut oil, or oil of choice, or line the muffin pan with muffin liners.
7. Scoop the muffin batter into the pan.
8. Here is where I love to sprinkle a little brown sugar and oats on top of my unbaked muffins. Or I like to drizzle cream cheese icing and orange zest on my muffins after they have baked and cooled.
9. Place muffins into your preheated oven to bake for 12 min.
10. Let them cool before enjoying.
How to Store:
Store in a ziplock bag or airtight container on the counter.
Quick and Easy Sourdough Mini Muffins (Fresh-Milled)
Equipment
- stand mixer and paddle attachment hand mixer with a large bowl and medium bowl OR even just a whisk
- measuring cup and spoons
- mini muffin pan and paper liners optional
- grain mill if milling your flour
Ingredients
- 2 cups fresh milled whole wheat flour
- 1/2 cup sugar
- stick of melted and cooled butter
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sourdough starter discard
- 2 teaspoons vanilla extract
- 2 eggs
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, whisk together your fresh milled flour, baking powder, baking soda, salt, cinnamon, and any extra spices of your choosing. Set aside.
- In a separate bowl (large mixing bowl or stand mixer), cream melted butter, sugar, sourdough starter, vanilla, and eggs.
- Slowly add your dry ingredients to your wet ingredients and mix until combined. Toss in any extras (fresh blueberries, mini chocolate chips, etc) and lightly fold into your batter.
- Grease the muffin tin with a stick of butter, melted coconut oil, or oil of choice, or line the muffin pan with muffin liners.
- Scoop the muffin batter into the pan.
- Place muffins into your preheated oven to bake for 12 min.
- Let them cool before enjoying.
