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.
113gram(1 stick) melted butter or 1/2 cup canola oil
85gram(1/4 cup) maple syrup
66gram(1/3 cup) granulated sugar
150gram(2/3 cup) plain unsweetened Greek yogurt
70gram(1/2 cup) almondschopped
100gram(about 6) dried figsstems removed and cut into small chunks
Granola, for toppingstore 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.