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baked sourdough muffins

Overnight Sourdough Muffins


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 8+ hours
  • Yield: 18 muffins 1x

Description

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


Scale

Ingredients

  • ½ cup bubbly and active sourdough starter
  • 1 ½ cups whole wheat or all-purpose flour
  • 610 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

  1. The night before you plan to make the muffins mix together sourdough starter, flour, water together in a medium mixing bowl.
  2. The mixture should be a shaggy slightly wet dough, not thick but not soupy either. The amount of water you need will depend a lot 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.
  3. Cover the bowl with a damp clean kitchen towel and let the dough rest for 8-12 hours.
  4. In the morning, after the resting time, preheat the oven to 375 degrees F.
  5. 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.
  6. Next decide if you are going to add anything else. If you aren’t going to add fruit or nuts, I’d at least add 1 teaspoon cinnamon, it makes the muffins have a little more depth too them.
  7. 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.
  8. Grease 18 muffin cups well and then pour the batter evenly into the muffin cups, the cups will be about half full.
  9. Bake for 25 minutes or until the muffins spring back when lightly touched.
  10. 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. There’s lots of options! I typically will toss any fresh fruit or frozen fruit with a little flour before adding it to encourage it to not sink 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.
  • Category: breakfast
  • Method: bake
  • Cuisine: American
Nutrition Information: YIELD: 18 SERVING SIZE: 1 muffin
Amount Per Serving: Calories: 118.1 Fat: 7g Cholesterol: 20.7mg Sodium: 208.1mg Carbohydrates: 13.2g Sugars: 5.9g Protein: 2g Vitamin A: 10.7µg Vitamin C: 7mg

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