Easy and Delicious Raspberry Sourdough Discard Muffins

I always look so forward to raspberry season on the homestead. This year they are in abundance! These raspberry sourdough discard muffins were top on the list of recipes I wanted to try this summer.

A sweet and delicious treat for a summer day, these raspberry sourdough muffins are the perfect snack or breakfast!

I am so inspired this time of the year to create new recipes with all of the fresh and abundant produce we are gathering on the Homestead.

It truly is a magical season when the plants start producing and the food starts rolling in!

I get so excited to go out every morning and see what has come up since the day before.

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Refreshing, sweet, and absolutely delicious, these muffins are sure to be a regular in our home this summer.

If you have a sourdough starter you may find yourself with extra starter from time to time that isn’t at the peak of it’s activity.

If you are brand new to sourdough, start here: https://therosehomestead.com/how-to-make-a-sourdough-starter/

Sourdough discard recipes are perfect for this not so active starter.

Sourdough discard refers to starter that hasn’t been fed in the last 24 hours and is hungry.

You may notice a liquid on top called Hootch. Just stir it in and dip out what you will need for the recipe.

These sourdough discard recipes don’t require a long rise and the sourdough discard adds a wonderful depth of flavor that can’t be replicated in any other way.

If you don’t have access to fresh raspberries, store bought will work just fine for this recipe.

Why you will love this recipe

This recipe is a no wait sourdough recipe. You don’t have to let it long ferment and can pull these together in less than 20 minutes!

Using only simple, easy to find ingredients makes this a quick and easy treat to make for your family.

No added white sugar in these muffins! Only raw honey!

If made with freshly milled flour (I used Spelt) the muffins are very wholesome and nutritious!

You can use soft white wheat, hard white wheat, Einkorn, hard red wheat, or Kamut as well!

What you will need to make these Raspberry Sourdough Discard Muffins:

Flour

I use freshly milled Spelt for these muffins. I have been grinding my own wheat for years. This is the grain mill I have been using for years. I love it and keep it busy!

Freshly milled flour has the bran and germ intact. This means that the nutrition is all there and nothing has been lost.

Store bought flour is sifted of this bran and germ to make it shelf stable. This renders it void of nutritional value.

Salt

I prefer using Redmond’s Real Salt. Any salt will work fine.

Baking Soda and Baking Powder

Used as leaveners for the muffins to rise.

Raspberries

The star of the show, raspberries are my favorite berry! Of course, fresh homegrown berries are best, but store bought will work just fine in this recipe.

There is something about the taste and texture of a raspberry that makes my heart smile every year!

June is a wonderful time on the Homestead because all of the berries are coming in!

I get so excited to make every recipe I can think of before they are all gone.

Sourdough Discard

This refers to unfed sourdough starter or sourdough starter that is hungry and not very active. You can also use active sourdough starter if you choose.

Using active starter, you can do a long-fermented version of the recipe.

Milk

I use milk kefir in my muffins but any milk you have on hand will be good. Milk kefir and buttermilk work so wonderfully in this recipe!

Olive Oil

I recommend finding an organic high quality olive oil. You can substitute with melted butter or coconut oil as well.

Honey

I prefer using raw honey. You can use maple syrup or agave syrup if you have that on hand.

Egg

Eggs are used as a binder in recipes and also a fat emulsifier. They have a hand in soft texture of the muffins.

Step by Step Instructions for making Raspberry Sourdough Discard Muffins:

Preheat the oven to 400 degrees F.

Mixing the dough

In a large bowl, combine the flour, salt, baking soda, and baking powder. Mix well.

Add in the raspberries to coat them with flour. This will help to keep them from sinking to the bottom of the muffins.

In a separate bowl, combine the wet ingredients. Mix well.

Add the wet ingredients to the dry ingredients and fold together. Take care to not over mix.

For a long-fermented variation:

Mix the flour, starter, oil, milk, and honey the night before and allow to ferment overnight on the counter.

The next day add the salt, baking soda, and egg. Mix well and proceed with the recipe.

Scoop the batter evenly into a prepared 12 cup muffin tin.

Baking the muffins

Bake for 15 minutes.

Cool the muffins on a cooling rack.

These muffins will store at room temperature for up to a week.

They also freeze remarkably well in a freezer safe bag or container for up to 6 months.

Serving Suggestions

Serve these muffins warm with a shot of espresso or a cup of tea for a breakfast everyone will love!

Slice the muffin in half and spread each half with peanut butter. Drizzle with honey and enjoy a scrumptious treat!

Have the muffins as a side to eggs for a protein rich meal!