Sourdough Discard Raspberry Muffins

close up of raspberry muffin split down the middle showing a moist crumb, and behind the muffin are two other sourdough raspberry muffins

These Sourdough Discard Raspberry Muffins are a delicious and resourceful way to use up extra sourdough discard. With a balance of sweet and slightly tangy flavors, these muffins are fluffy, moist, and full of fiber from fresh-milled soft wheat flour and wheat germ. Hints of vanilla and almond extracts marry the flavors.

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: berries, grains, high fiber, sourdough discard, wheat, yogurt

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: muffins

Calories: 160kcal

Author: juiceofsevenlemons

Cost: $3.50

Equipment

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 sea salt ½ tsp
130 g cane 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

Overnight rest: The overnight rest gives the sourdough a chance to contribute a subtle tang and soften the wheat germ and flour for a moist crumb as well as make the muffins more digestible.

Texture and flavor: These muffins will have a soft, tender texture with a nutty flavor from the wheat germ and almond extract and a burst of tartness from the raspberries.

Nutrition