Overnight Sourdough Muffins

Overnight Sourdough Muffins are perfect to whip up the night before and finish in the morning for a breakfast of champions. Is there anything better than a warm sourdough muffin on a cold morning?

It’s a common misconception that sourdough is just bread with a hard crust. But the truth is you can use sourdough for any type of bread, waffles, crackers, muffins or even pizza crust. 

Use this basic overnight sourdough muffin recipe to mix in fruit, nuts or chocolate chips- whatever you are in the mood for!

While this recipe calls for active bubbly sourdough starter, you can use active starter or discard in Sourdough Banana Bread and Sourdough Biscuits.

🍞 18 Easy Sourdough Recipes!

Why You’ll Love This Recipe

• Super easy way to make a healthy breakfast because most of the work happens the night before. 
• Comes together quickly (most of the time involved is letting the muffin batter rest). 
• Get the health benefits associated with fermented foods via the sourdough. 
• It’s fun to customize these muffins with fruits, nuts, and chocolate. 

Recipe Ingredients

• Bubbly and active sourdough starter: This recipe wasn’t designed for discard. 
• Flour: You can use whole wheat or all-purpose flour in this recipe.
• Water
• Light oil or melted butter
• Sugar
• Eggs
• Baking soda
• Salt
• Cinnamon: optional
• Fresh or dried fruit and/or chopped nuts: These are optional.

See the recipe card below for full information on ingredients and quantities.

How to Make Overnight Sourdough Muffins

Step #1. Mix together your starter, flour, and water until you can combine it well. Cover the mixture and let it rest 8-12 hours (generally overnight).

Step #2. Add the additional ingredients needed in the morning and stir just until the mixture comes together. 

Step #3. Fold in your mix-ins.

Step #4. Pour the batter into your greased muffin pan and bake at 375 degrees for about 25 minutes. 

Recipe FAQs

Expert Tips

• If you don’t add any fruit or nuts to these muffins, be sure to add the cinnamon or they will be pretty bland. 
• Toss fresh or frozen fruit in a little flour to stop them from sinking to the bottom of the muffins. 
• If you fill the muffin tins fuller, your muffins may need an extra couple of minutes in the oven. 
• Serve the warm muffins with butter and jam. 

More Sourdough Recipes to Consider

Sourdough Recipes

How to Rehydrate Sourdough Starter

Sourdough Recipes

How to Dehydrate Sourdough Starter

Sourdough Recipes

Sourdough Cinnamon Swirl Bread – A Perfect Breakfast Loaf

Sourdough Recipes

No Knead Sourdough Bread {Easy Beginner’s Recipe}

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

4.87 from 22 votes

Overnight Sourdough Muffins

By: Melissa Griffiths

A basic overnight sourdough muffin recipe that uses whole wheat flour and sourdough starter as a base that you can customize as you like!

Prep: 20 minutes mins

Cook: 25 minutes mins

Resting Time: 8 hours hrs

Total: 8 hours hrs

Servings: 18 muffins

SaveSaved Pin Recipe Rate Recipe Print Recipe

Save This Recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients 

1x2x3x

• ▢ ½ cup bubbly and active sourdough starter
• ▢ 1 ½ cups whole wheat or all-purpose flour
• ▢ 6-10 tablespoons of water, as needed
• ▢ ½ cup light oil or melted butter
• ▢ ½ cup sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon cinnamon, optional
• ▢ ½ cup fresh or dried fruit and/or chopped nuts, optional

Instructions 

• The night before you plan to make the muffins mix together the sourdough starter, flour, water together in a medium mixing bowl.
• The mixture should be a shaggy slightly wet dough, not thick but not soupy either. The amount of water you need will depend on the type of flour that you use; you’ll need more water when using whole wheat flour. Adjust the water by adding 1 tablespoon at a time until the dough is just wet enough to mix.
• Cover the bowl with a damp clean kitchen towel and let the dough rest for 8-12 hours.
• In the morning, after the resting time, preheat the oven to 375 degrees F.
• Add the oil, sugar, eggs, baking soda, and salt to the bowl with the fermented flour mixture and stir just until the mixture comes together.
• Next decide if you are going to add anything else. If you aren’t going to add fruit or nuts, add 1 teaspoon cinnamon, it makes the muffins have more depth to them.
• You can also add roughly ½ cup total of fresh fruit, dried chopped fruit, or chopped nuts or seeds if you’d like. Please see notes. Stir in any additions.
• Grease 18 muffin cups well and then pour the batter evenly into the muffin cups, the cups will be about half full.
• Bake for 25 minutes or until the muffins spring back when lightly touched.
• Remove from the oven and let cool for 5 minutes before removing the muffins from the tin. Enjoy warm or at room temperature.

Notes

• You can add all kinds of things to this muffin recipe! We like to add frozen blueberries, small chopped apples and pecans, dried cranberries and 1 tablespoon of orange zest.
• Toss fresh fruit or frozen fruit with a little flour before adding it to discourage it from sinking to the bottom while baking.
• You can make different sized muffins depending on how full you fill the tins; these are pretty small muffins and perfect for kids. Adjust the cooking time accordingly if you are filling the tins up more or less.
• These muffins are so good served warm and slathered with butter. 
  
  
  

Nutrition

Serving: 1 of 18 muffins, Calories: 122kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.002g, Cholesterol: 18mg, Sodium: 197mg, Potassium: 44mg, Fiber: 1g, Sugar: 6g, Vitamin A: 28IU, Vitamin C: 0.004mg, Calcium: 7mg, Iron: 0.5mg

Like this recipe? Rate and comment below!