A basic overnight sourdough muffin recipe that uses whole wheat flour and sourdough starter as a base that you can customize as you like!
- 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
- The night before you plan to make the muffins mix together 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 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.
- 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, I’d at least add 1 teaspoon cinnamon, it makes the muffins have a little more depth too 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.
- 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.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: breakfast
- Method: bake
- Cuisine: American
Keywords: sourdough muffins, sourdough muffin recipe, overnight sourdough muffins, long fermented muffin recipe, long fermentation sourdough muffins