Sourdough Granola Muffins
Elevate your mornings and treat yourself to the ultimate bakery experience with these jumbo sourdough granola muffins packed full of crunchy granola and just the right amount of sourdough tang.
Equipment
- 6 hole muffin tin
Ingredients
Dry Ingredients
- 200 g All Purpose Flour
- 200 g Brown Sugar
- 3 g Salt (approx half tsp)
- 10 g Baking Powder (approx 2 tsp)
- 2 g Ground Cinnamon (approx 2 tsp)
- 200 g Sourdough Granola (divided into two 100g portions) - see recipe for sourdough discard granola here.
Wet Ingredients
- 200 g Sourdough Starter (can be discard or active starter)
- 50 g Vegetable Oil (or coconut or olive oil)
- 300 g Buttermilk (see notes for alternatives)
- 1 Egg
- 5 g Vanilla Extract (approx 2 tsp)
Instructions
- Preheat your oven to 160C (320F) (I used a fan forced oven - set to 180C (356F) for conventional oven).
- Grease a jumbo 6 hole muffin tin with butter and set aside.
- Set aside 100g of granola to top the muffins (so you only need to add 100g to the actual muffin mix).
- Add all of the dry ingredients to a large mixing bowl and stir well to combine.
- In a separate bowl, add all of the wet ingredients and whisk until well combined.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- Mix until just combined (a little dry flour is perfectly ok). Don't over mix or you'll get tough muffins.
- Spoon the muffin mixture into the muffin tin (I've filled them to the top for a jumbo bakery style muffin).
- Sprinkle the muffins with the remaining 100g of granola (fine crumbs are best for this).
- Bake for approximately 25 minutes at 160C (320F) or until golden brown.
Notes
Granola
I have used sourdough discard granola in this recipe but you can use regular store bought granola if you don't want to make sourdough granola. I found that big chunks don't work well in these muffins so I did crush my granola a little, especially for the top of the muffins.
Sourdough Starter
You can use active sourdough starter or sourdough discard in these jumbo sourdough granola muffins. The main thing is that the discard isn't too old or the sour flavor will overpower the muffins. I have made these several times with different sourdough starters and I much prefer making them with sourdough starter that has been fed within the last 24 hours.
Buttermilk
I have used buttermilk in this recipe (I always have buttermilk leftover from making my own butter). If you don't have buttermilk, you can use whole milk or make your own buttermilk alternative by adding 20g of white vinegar to 280g of whole milk.
Nutrition
Calories: 324kcal Carbohydrates: 68g Protein: 7g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Trans Fat: 0.003g Cholesterol: 33mg Sodium: 444mg Potassium: 161mg Fiber: 1g Sugar: 35g Vitamin A: 123IU Vitamin C: 0.01mg Calcium: 196mg Iron: 2mg
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