Sourdough Muffin Recipe
These basic sourdough muffins are life-changing and are a healthier, more delicious twist to a classic muffin recipe. Most importantly, they are extra moist and fluffy in the center with perfectly golden brown muffin tops. This recipe calls for our Activated Sourdough Bread & Muffin Mix, which you can find online or at Whole Foods. It’s the first-ever sourdough baking mix made exclusively with activated grains for enhanced nutrition, optimal nourishment, and gut health.
Not only are these basic sourdough muffins made with organic ingredients, locally sourced ancient grains, and low in sugar (4g of coconut sugar per serving!), but they also deliver all the gut-loving benefits of activated grains and sourdough.
These sourdough muffins are:
- Low Glycemic
- Only 4g of sugar!
- Soft and Moist
- Vegan Friendly
Packed with Essential Nutrients
Thanks to ancient grain spelt, heritage whole wheat, and sourdough fermentation, our Sourdough Baking Mix is chockful of vitamins, minerals, antioxidants, beneficial fiber, and even protein! Pack these sourdough muffins in your lunch, enjoy them for breakfast, or just as an afternoon snack with tea. I love them warm with a bit of grass-fed butter or with a heaping spoon of almond butter (a drizzle of honey is a must!).
What are my favorite toppings for sourdough muffins?
Most of the time, I make these muffins without any add-ins at all! I like to slice them in half and top them with my favorite ingredients. I get creative with it – and for me, it’s all about adding in some more micronutrients.
- A spoonful of almond butter and goji berries
- Drizzle of Ghee
- A dollop of coconut yogurt with cacao nibs
- Grass-fed butter and chia jam
- Goat cheese and honey
Perfect for Your Favorite Add-Ins
This basic muffin recipe is just a jumping-off point. All you need for this recipe is Jesha’s Bakery Sourdough Bread & Muffin Mix, eggs, water, and oil. The muffins are delicious or perfect with your favorite add-ins like blueberries, chocolate chips, or bananas.
Blueberry Sourdough Muffin Variation (Powerful antioxidants)
My favorite way to add an extra burst of micronutrients to these muffins is with a handful of blueberries. They are rich in Vitamin C, Vitamin K, Manganese, Potassium, and powerful antioxidants! Add one cup of whatever blueberries you have on hand. Fresh bluebs are perfect, and so are frozen. If you’re using frozen blueberries- don’t thaw them! Also, you can use wild blueberries for an extra dose of nutrition. They are smaller than traditional berries, and I usually find them at whole foods. What’s impressive about wild blueberries is that they have a higher concentration of antioxidants (almost 2x!) than cultivated berries.
Collagen Sourdough Muffin Variation (7g Protein/Muffin)
For those of you who want an extra pack of protein in your muffins, I love to add a few scoops of collagen goodness! Add 3 scoops of your favorite collagen (I use vital proteins) or protein powder. The collagen will add an extra 4g of protein per muffin which means each delicious muffin has 7g of protein between the collagen, pastured eggs, and whole grains!!
Apple Sourdough Muffin Variation (Fiber-rich + Antioxidants)
For this fall-inspired muffin (that reminds me of homemade apple pie), all you need is 1 diced apple, ⅛ TSP of cinnamon, and 1/16 TSP of Allspice. Apples are a good source of fiber, vitamin C, Potassium, and antioxidants like Quercetin, Catechin, and Chlorogenic Acid. Interestingly, the apple variety, Braeburn, is usually highest in Vitamin C, while Fuji’s are highest in antioxidants. I don’t recommend peeling your apple because most nutrients you'll find in the peel. But since the peel is also where you will find high concentrations of pesticides and insecticides, I like to prioritize organic and locally sourced apples whenever possible.
Dark Chocolate Chip Sourdough Muffin Variation (Packed with Micronutrients)
For those of you who want a burst of cozy, rich chocolatey flavor, this recipe is for you. Add 1 cup of your favorite dark chocolate chips (mini or regular size will do!) or 1 chopped chocolate bar. Dark chocolate is loaded with fiber and minerals like iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium. It also is rich in polyphenols which have antioxidant and anti-inflammatory properties. I prefer organic dark chocolate low in sugar - so it can be hard to find brands at the grocery store. Eating Evolved and Hu Kitchen are my two favorite chocolate bars and Chips brands: Eating Evolved Midnight, Eating Evolved Almond Sea Salt, Hu Kitchen Gems, Hu Kitchen Simply Chocolate.
Sourdough Basic Muffin FAQs
Can you make mini muffins?
Yes, definitely. Simply add batter to a well-greased mini muffin tin - I use an avocado oil spray.
How can I make these muffins vegan?
Swap the pastured eggs for flax or chia eggs or your favorite egg replacer. If you opt for flax eggs, mix 1 tbsp of ground flax seeds (or flaxseed meal) and 3 tablespoons of water. Stir with a fork until combined and let it rest for 10 - 15 minutes. Once your mixture has become congealed like jelly, it is ready to use!
How should I reheat muffins?
The best way to reheat refrigerated or frozen muffins is in the toaster oven for 5 - 6 minutes at 350f. This will ensure each bite is still fluffy on the inside but still moist. You can also microwave them or use a regular oven to heat them.
How to Store muffins?
Once muffins are thoroughly cooled, store them in a container for 5 - 7 days in the fridge. Muffins freeze well too! Just pop them in a sealed freezer ziplock bag or storage container.
Ingredients to Make Sourdough Muffins
- Jesha’s Bakery Activated Sourdough Bread & Muffin Mix: One mix, endless ways to enjoy! Meet the first-ever sourdough baking mix. Crafted with 100% activated grains for enhanced nutrition and optimal nourishment. It’s perfect for all your favorite add-ins.
- Pastured Eggs: I opt for Vital Farms pasture-raised eggs. In addition to their rich nutrient profiles of essential vitamins like Choline, Vitamin D, and protein, they provide richness to these sourdough muffins.
- Melted Oil or Grass-Fed Butter: You will notice I use melted coconut oil but you can use avocado oil, olive oil, ghee (if you’re dairy-free), or butter if you prefer!
- Non-dairy milk or water: Any variety will work. You can also use regular milk.
- Optional Add-ins: Fresh or frozen fruit like blueberries, raspberries, strawberries, chopped apples, or other favorites like protein powder, chocolate chips, and vanilla.
How to Make Basic Sourdough Muffins
Thanks to our activated sourdough bread & muffin mix, this recipe is so easy to make (and no sourdough starter required!).
- Preheat oven to 375°F and line a muffin tin with muffin liners, nonstick spray (I use avocado oil), or butter.
- In a medium bowl, whisk eggs. Then add water or milk of choice and ⅓ cup of melted oil. Stir or whisk together until ingredients are combined.
- Pour the entire JB Sourdough Bread & Muffin Mix pouch into the bowl and stir in until combined.
- Divide batter between each muffin cup, filling ¾ of the way to the top.
- Bake at 375°F for 15 - 18 minutes or until the tops are lightly golden brown and centers are set. You can also stick a toothpick in the center of each sourdough muffin and see if it comes out clean.
- Allow them to cool in the pan for 10 minutes (or as long as you can reasonably wait).
Sourdough Muffin Recipe
Healthy basic sourdough muffins packed with ancient spelt, heritage whole wheat, lightly sweetened with coconut sugar, and made extra moist and fluffy. These easy sourdough muffins are a nutritious, gut-friendly breakfast or snack thanks to Jesha’s Bakery first-ever activated sourdough bread & muffin mix.
3 Eggs - I prefer pastured eggs from Vital Farms
½ Cup non-dairy milk - Water is totally fine too!
⅓ Cup Melted Coconut Oil - I use Dr. Bronner's Organic Coconut Oil
Preheat oven to 375°F and line a muffin tin with muffin liners, nonstick spray (I use avocado oil), or butter.
In a medium bowl, whisk eggs. Then add water or milk of choice and ⅓ cup of melted oil. Stir or whisk together until ingredients are combined.
Pour the entire JB Sourdough Bread & Muffin Mix pouch into the bowl and stir in until combined.
Divide batter between each muffin cup, filling ¾ of the way to the top.
Bake at 375°F for 15 - 18 minutes or until the tops are lightly golden brown and centers are set. You can also stick a toothpick in the center of each sourdough muffin and see if it comes out clean.
Allow them to cool in the pan for 10 minutes (or as long as you can reasonably wait).
Calories 140, Protein 4 grams, Carbs 15 grams (5%), Fat 7 grams (9%), Fiber 2 grams (7%), Sugar 4 grams, Sodium 177 milligrams (7%)