Coconut {Sourdough} Muffins
Huh? Sourdough muffins? What?!
I know you’ve all had sourdough bread, and most of us looooove that warm, crusty bread dipped in olive oil, maybe with some salt crystals on top, but those of us who make sourdough bread and keep a starter on hand so we can do so (let’s face it, the bread is why we got the starter in the first place) know there are many ways to use a starter and often times, it becomes necessary to use it up as it can get out of hand once in a while.
I often will make pancakes or biscuits but I had never thought of muffins. Then the other day my sister (who gave me my starter – so fun to share!) sent me this link and told me I absolutely had to make these muffins.
So I immediately fed my starter (it had been a while…) so I could make the sponge later that evening.
Make sure you start these the night before you want them so you have time to sour the sponge.
Now you might be wondering, “But what do sourdough muffins taste like? Are they sour? Are they weird? Will I like them?”
All perfectly normal questions.
And to you I say. They are delicious, they are not sour and they certainly are not weird and yes you will like them.
Most of my kids gobbled them down without hesitation, my oldest, Linus, had recently found some book at the school library about sourdough and read it (he’s 8 so this is possibly sort of strange) and had told me all about what he had learned and was excited to try something new with sourdough. He’s my Mr. Picky-Pants though and crinkled his nose and shook his head no and then continued to eat 3 muffins.
Silly boy.
Anyway, these were a wonderful treat. I loved them and will make them again and again and again.
TIP: the batter is a really different texture, kinda thick and stretchy. Go with it. Trust me.
- FOR THE SPONGE
- ¾ cup full fat coconut or other whole milk (I used raw goat milk)
- ¼ cup sourdough starter
- 1¼ cup whole wheat flour (if using fresh ground you'll need slightly more, I did about 1½ cups)
TO FINISH THE RECIPE - ½ cup coconut oil or butter, barely melted
- ¼ teaspoon sea salt
- ⅓ cup rapadura, sucanat or coconut sugar (I was out of coconut sugar so I used honey - worked great!)
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened coconut (plus a little extra for sprinkling on top if you wish)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- The night before you want to eat muffins, combine the milk, starter and flour, stir to combine. Cover loosely and set aside to sour for 8 hours.
- The next morning preheat the oven to 375˚ and grease a muffin tray or put paper liners in.
- Get your sponge and add in the butter or oil, salt, egg, vanilla and coconut, mix thoroughly.
- Sprinkle the baking powder and soda on top and mix that in, you may need to use your hands at this point to really get in there and mix things.
- Once combined, divide the batter between the muffin cups. If desired, sprinkle a litte more coconut on top of each muffin.
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
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