Sourdough Raspberry Muffins
If you are looking for the perfect muffin recipe, it is this one! These Sourdough Raspberry Muffins are fluffy and light inside, and have a crunchy top! The combination of raspberries with cardamom is to die for, and the slight tanginess of the sourdough makes them out of this world. Enjoy!
Equipment
- Large bowl
- Muffin tin
Ingredients
- 1/2 cup vegan butter or regular butter
- 2 tbsp ground flax seeds or 2 eggs
- 5 tbsp warm water
- 1/2 cup sourdough starter discard or active
- 1 cup oat milk or dairy milk
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup frozen raspberries
- 1 tsp cardamom powder
Instructions
- Melt your butter and let it cool slightly. Combine the flax seeds with water and set aside.
- Add the sourdough starter, milk, butter, flax seed mixture, and sugar into a large bowl. Mix everything to combine using a whisk.
- Place a sieve over the bowl and add the flour, baking powder, and baking soda. Sieve these into the bowl and mix everything until well combined (the mixture will be slightly runny but it will harden in the fridge). Cover the bowl with a plastic wrap and place in the fridge overnight.
- The next day, remove the bowl from the fridge and add the raspberries and cardamom. Mix to combine. Add the muffin batter into muffin tins. Sprinkle some more cardamom powder on top.
- Bake at 180 C/350 F for 25-30 minutes. After the muffins are baked, place them on a cooling rack. Enjoy!
Notes
- 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).