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Sourdough Discard Raspberry Muffin Recipe
Overnight Fermented Whole Wheat Muffins
The sourdough discard raspberry muffins recipe below is a keeper. The tanginess of the raspberries and the sweetness of the almond extract create an incredible flavor combination in these moist and fluffy muffins.
My daughters love raspberries. They put frozen raspberries on their porridge in the mornings and I usually have a bag of them in the freezer. Mondays are muffin Mondays in our house. I like to use my sourdough discard to make muffin batter Sunday evening and then bake the muffins Monday morning. Since I had a few bags of frozen raspberries in the freezer this week I decided to make raspberry sourdough discard muffins instead of the typical blueberry. I also used freshly milled soft wheat and wheat germ from previously sifting flour for breadmaking.
I love making recipes on the fly like these sourdough discard raspberry muffins. It gives me a chance to be resourceful and creative. Breakfast breads and muffins are easy to modify and are fairly forgiving.
These sourdough discard raspberry muffins are simply delicious. They will be part of my Monday muffin rotation moving forward.
Discard Muffins Ingredients – Whole Wheat & Raspberry
When I concocted these muffins I did not have all-purpose flour. And I did not want to take the time to sift flour. My solution was to use soft wheat flour. Soft wheat flour (pastry flour) has a low gluten and a low protein profile which makes the flour especially soft and is a great substitute for AP flour in baked goods recipes. I also threw in some wheat germ to boost the fiber in the muffins. Since the soft wheat flour was so soft, the muffins could handle a bit of extra germ. I also added cornstarch to provide more of a cake-like crumb. The yogurt and extra virgin olive oil also keep the sourdough discard muffins moist.
You can use fresh or frozen raspberries in this recipe. I happened to have frozen. Since I made my muffin batter the night before, I opted to fold the berries into the batter right before baking.
Since these raspberry muffins are made with sourdough discard and overnight fermented they will have a pleasant sour flavor. As raspberries are somewhat tangy, I rounded out the muffin flavoring with almond and vanilla extracts. If you like the almond flavor and want to go wild add some sliced or slivered almonds to your muffins.
Sourdough Discard Raspberry Muffin Recipe
Feel free to modify the recipe to your liking. I find overnight discard muffins are fairly forgiving with adjustments. Use AP flour if you don’t have soft wheat. Any low-gluten to medium-gluten flour should work. If you decide to use spelt flour be sure to cut back on liquid because it does not absorb much.
You can also add oats for part of the flour. Your batter should be the consistency of a thick pancake batter. If it is too thick, add more milk/cream or yogurt. If the batter is too thin, add a small amount of flour/oats/wheat germ.
Let the sourdough discard raspberry muffins cool for about five minutes before enjoying them. You can store the muffins on the counter for a day or in an air-tight container for a few days.
Sourdough Discard Raspberry Muffins
Ingredients
- 160 g soft wheat flour I used freshly milled
- 50 g wheat germ
- 8 g cornstarch
- 4 g baking powder 1 tsp
- 2 g baking soda ½ tsp
- 3 g salt ½ tsp
- 130 g sugar or adjust to your preferred sweetness
- 120 ml milk or non-dairy alternative; about ½ cup
- 100 g Greek yogurt or regular plain yogurt; about ½ cup
- 100 g sourdough discard about ½ cup
- 1 large egg
- 70 ml extra virgin olive oil or neutral oil like grapeseed oil; about ⅓ cup
- 1 tsp vanilla extract
- 1/4 tsp almond extract 1/4 tsp depending on preference
- 150 g frozen raspberries do not thaw; fold them in at the end
Instructions
Prepare the Batter (Night Before)
- In a large bowl, mix the sugar, yogurt, oil, egg, sourdough discard, and extracts until somewhat smooth.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Don’t overmix to avoid dense muffins.
- Cover the bowl and let the batter sit overnight in the refrigerator.
Baking the Muffins (Next Morning)
- Preheat your oven to 400°F (200°C) and line a muffin tin with liners or grease it well.
- Gently fold the frozen raspberries into the chilled dough.
- Spoon the chilled batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutrition
More Breakfast Recipes
Beyond my sourdough discard raspberry muffins, I like using healthy grains and fats for other breakfast dishes. Below you can find pancakes, porridge/oatmeal, muffins, and sweet breads made with wholesome ingredients. Many of the recipes contain sourdough or sourdough discard. Most of the recipes can be made the night ahead.
