Wholesome and delicious sourdough muffins to fuel your mornings.
These tender crumbed muffins have a bit of crunch from almonds and granola, a bit of chew from dried figs, and a bit of maple flavor but without too much sweetness thanks to the sourdough and yogurt. They don’t develop huge domed tops but instead have a subtle hump and some pleasant cracking.
Maple Nut and Fig Sourdough Muffins
These hearty yet tender muffins are a great way to use up some sourdough discard, which adds to their well-balanced flavor along with maple syrup, yogurt, nuts, and dried fruit. A topping of granola lends a pleasant crunch.
Ingredients
- 110 gram (3/4 cup) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 156 gram (2/3 cup) sourdough starter unfed/discard, 100% hydration
- 1 large egg
- 1 tsp vanilla extract
- 113 gram (1 stick) melted butter or 1/2 cup canola oil
- 85 gram (1/4 cup) maple syrup
- 66 gram (1/3 cup) granulated sugar
- 150 gram (2/3 cup) plain unsweetened Greek yogurt
- 70 gram (1/2 cup) almonds chopped
- 100 gram (about 6) dried figs stems removed and cut into small chunks
- Granola, for topping store bought or homemade
Instructions
- Preheat oven to 350°. Grease a standard 12-cup muffin pan with nonstick spray.
- In a medium bowl add flour, baking powder, and salt. Mix to combine.
- In a large bowl or the bowl of a stand mixed add starter, egg, vanilla, butter or oil, maple syrup, sugar, and yogurt. Mix until fully combined.
- Slowly mix dry ingredients into the wet mixture, stir until just incorporated. Fold in almonds and figs.
- Divide batter evenly into greased muffin cups. Sprinkle granola over the top of each muffin. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes in the pan and then remove and cool completely on a wire rack.
Notes
Feel free to swap out the almonds and figs for whatever nuts and dried fruit you like. Maple syrup could also be swapped for honey.
