Sourdough Raspberry Muffins with Cardamom

These are the sourdough raspberry muffins that you will make every week. They are perfect for breakfast, snack, or dessert. You will love them, your kids will love them, and your whole family will be obsessed with them!

These sourdough raspberry muffins have been present on our kitchen counter every week recently (along with my Buckwheat Banana Bread). They are just perfect to grab as a snack for you or your little one. We also enjoy them for breakfast sometimes.

I occasionally go to a coffee shop here in Copenhagen, and there are these Raspberry Cardamom Muffins that I would often enjoy. The combination of raspberries with cardamom was something I got obsessed with.

I challenged myself to make this kind of muffin at home, but healthier (and much cheaper). And let me tell you that I succeeded.

These sourdough raspberry muffins turn out great every time, they just do. They taste good, the texture is perfect, and the flavor combination is delightful. I had to share this recipe with you because these are just too good.

Ingredients for the Sourdough Raspberry Cardamom Muffins

• Butter – I usually choose vegan butter to make these muffins dairy-free but the dairy butter works fine as well. Coconut oil works great, too!
• Ground flax seeds – Since I am not a fan of eggs in baking, I prefer adding flax eggs. The flax seeds are healthy, making it a nice way to add some more nourishment to these muffins. If you don’t have flax seeds, you are welcome to replace them with two eggs.
• Sourdough starter – This recipe is so versatile that both active sourdough and sourdough discard will work just as fine. You might get more rise during baking if using fed sourdough but it is really not a problem!
• Milk – I use oat milk because I never have dairy milk at home. Otherwise, feel free to add dairy milk if that is what you have in the fridge.
• Sugar – Simple canned sugar works great here. But feel free to replace it with coconut sugar or brown sugar. It is important to mention that I don’t like my muffins too sweet. So if you prefer sweeter muffins, add 1/4 cup more sugar.
• Flour – Make sure to use unbleached all-purpose flour with your sourdough starter. Otherwise, your sourdough starter won’t like it.
• Baking soda & baking powder – It will help with rising and will normalize the sourness of the muffins due to the baking soda.
• Frozen raspberries – This is the start of the muffins. But blueberries can work too.
• Cardamom powder – Here in Denmark, cardamom is very popular in baking. For example, you can find these Cardamom Buns at every bakery. You should definitely try adding cardamom powder to more baked goods but especially to these sourdough raspberry muffins.

How to make the muffins?

These muffins are pretty easy to make but you need to be patient: you have to leave the batter in the fridge overnight. It will help the sourdough to do its job (ferment) and the dough will become harder after sitting in the fridge to the butter and sourdough, which will create the perfect muffin dough.

Video instructions

Storing the muffins

On the counter – These muffins can easily stay on the kitchen counter for up to 2 days. That is what we do – and yes, they are gone by day two.

In the fridge – Another option is to put them in the fridge in an air-tight container for up to 5 days. If they are too cold for your preferences, you can warm them up in the oven for a few minutes (they will get fresh and crunchy on the top).

In the freezer – Freeze them and thank yourself later. They freeze well for up to 1 month. Reheat them in the oven for 5 minutes when ready to serve.

Tips for perfect muffins

• Try not to overmix your batter. Otherwise, the muffins won’t be that fluffy and light.
• Take out the muffins after they are baked and place them as soon as possible on the cooling rack. Otherwise, the moisture will accumulate inside the muffin tin and they might end up too mushy.
• Don’t add more than one cup of raspberry (or other fruit/berry) to the batter to avoid too much liquid in the muffins.
• Use this muffin batter for any muffin recipe, whether for blueberry muffins, or apple cinnamon muffins. Just replace raspberries and cardamom with your favorite add-ins (but I still recommend raspberry and cardamom).

More recipes like this:
Blueberry buckwheat muffins
Carrot Oatmeal Bars