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–+ servings
muffins on a small cutting board
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Easy and Delicious Raspberry Sourdough Discard Muffins

A refreshing raspberry sourdough discard muffin perfect for a summer treat!
Course Breakfast, Snack
Cuisine American
Keyword Easy Sourdough Recipe, Muffins, Raspberries, Raspberry Muffins, Sourdough, Sourdough Muffin Recipe, Sourdough Muffins
Prep Time 5 minutes
Cook Time 15 minutes
Fermentation Time 12 hours
Total Time 12 hours 20 minutes
Servings 12 muffins
Calories 253kcal
Author Mary Rose

Equipment

  • 12 cup muffin tin

Ingredients

  • 2 1/2 cups flour I used freshly milled Spelt
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup raspberries
  • 1/2 cup sourdough discard
  • 1 cup milk
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1 egg

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large bowl combine the flour, salt, baking powder, and baking soda. Mix well.
  • Add the raspberries to coat them with the flour mixture.
  • In a separate bowl, combine the wet ingredients.
  • Mix well.
  • Add the wet ingredients into the dry ingredients.
  • Fold the two mixtures together taking care to not overmix.
  • Prepare a 12-cup muffin tin.
  • Scoop the batter evenly into the muffin tin.
  • Bake for 15 minutes.
  • Cool on a cooling rack before storing. See notes.

Notes

Stored leftover cooled muffins in a bread bag or airtight container on the counter for 3-4 days.
Freeze muffins in a freezer safe bag for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 253kcal | Carbohydrates: 33.5g | Protein: 3.9g | Fat: 12.1g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8.3g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 285mg | Potassium: 110mg | Fiber: 1.4g | Sugar: 17.2g | Vitamin A: 58IU | Vitamin C: 3.6mg | Calcium: 55mg | Iron: 1.2mg