Description
Tangy and Delicious sourdough muffins packed with fresh rhubarb for a delightful breakfast treat.
Ingredients
Scale
- 1 cup sourdough starter, unfed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rhubarb, chopped
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, combine the sourdough starter, granulated sugar, brown sugar, and melted butter. Mix until well combined.
- Add the eggs and vanilla extract to the mixture, stirring until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chopped rhubarb gently until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added sweetness, you can sprinkle some sugar on top of the muffins before baking.
- Feel free to substitute the rhubarb with other fruits like strawberries or blueberries.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: sourdough rhubarb muffins, tangy muffins, delicious muffins, breakfast muffins, sourdough recipes, rhubarb recipes