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whole wheat muffins in a basket

Quick and Easy Sourdough Mini Muffins (Fresh-Milled)

These fresh-milled sourdough mini muffins are the perfect go-to and come together quickly for your busy family!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 25

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.