This post contains affiliate links. Please see our disclosure policy.
This is such a handy sourdough muffin mix to keep in the pantry for busy mornings, easy snacks, gifting or even selling in your micro-bakery. It’s endlessly versatile! Just add your wet ingredients and whatever mix-ins you’re in the mood for!
Why You’ll Love This Recipe!
- It’s Sourdough With Convenience – I keep bags of this sourdough muffin mix with flavors already added so we can make fresh sourdough muffins with minimal effort. Add dried berries, chocolate chips, apple, banana or whatever you have on hand for an easy homemade bake that fits into real life.
- Makes A Beautiful Gift – This is an affordable, simple gift to make for the holidays. I love layering the sourdough muffin mix with pantry stable add-ins for a beautiful heartfelt gift that can be made well in advance.
If you’re loving the idea of this dry sourdough muffin mix, make sure you check out this homemade sourdough pancake mix too!
Ingredients
- Dried Sourdough Starter Powder – this is what makes this dry sourdough pancake mix so special! See my detailed notes further down to make sure you get the texture of the dried sourdough starter powder right.
- All-purpose Flour
- Buttermilk Powder – You can use plain whole milk powder if you prefer, but buttermilk powder gives this mix a silky smooth texture with a richness you just won’t be able to resist. The acidity in buttermilk powder also makes the pancakes extra fluffy when it mixes with the baking soda! I highly recommend using buttermilk powder if it’s available to you.
- Granulated Sugar
- Baking Powder and Baking Soda
- Salt
- Vanilla Powder – This is optional, but well worth it, especially if you’re gifting this mix. You can add vanilla extract or vanilla essence when you make the muffins.
Kate’s Pro Tip
Dried Sourdough Starter
I make dried sourdough starter powder by dehydrating active sourdough starter and then grinding it into a fine powder. The finer the powder, the better it will blend into your pancake mix — if it’s left too coarse, you can end up with crunchy little pieces once the mix is hydrated. For the best texture, blitz your dried starter in a food processor until it’s as fine as possible before adding it to the mix. Dried sourdough starter is also really handy for stopping sourdough from sticking to bannetons.
How To Make Sourdough Muffin Mix
This homemade sourdough muffin mix is so easy to put together! Simply add all of the dry ingredients to a large bowl and whisk really well so everything is evenly distributed. The measurements in the recipe card below makes 4 batches of muffins (so 4 x 525 gram bags). You can easily double this though if you’re making teacher or neighbor gifts for the holidays, for example.
To make a batch of muffins, measure out 525 grams of sourdough muffin mix and add your wet ingredients. Mix just until everything is combined, then fold through any flavour add-ins you like berries, chocolate chips, chopped apple, nuts or whatever you have on hand. I generally work to the rule of adding 200 grams of add-ins per 525 grams of muffin mix, however you can increase or decrease this depending on your taste and they type of add-ins you’re including.
Depending on your add-ins, each batch of muffins from this dry mix will yield 6 large bakery style muffins or 12 regular sized snack muffins. Grease your chosen muffin pan with butter and bake for approximately 20 to 25 minutes at 200ºC (400ºF).
For the best texture, let the batter sit for around 5–10 minutes before baking. This gives the dried sourdough starter powder and buttermilk powder a little time to fully hydrate, helping to create a softer, more even muffin crumb.
Fermenting Overnight
This homemade sourdough muffin mix can be fermented overnight. Make the muffin mix as directed above and then cover and place into the fridge overnight. When you get up, you can bake the muffins as per normal and you’ll end up with a deeper sourdough flavor and you’ll have given your sourdough starter time to wake up and ferment the flour in your mix! How cool is that?
Kate’s Recipe Testing Notes
This sourdough muffin mix has been an absolute labor of love. It’s something that I created to make my life easier and then I thought, why not share it with you too! With 3 boys at school, we often need school snacks at the drop of a hat, and this sourdough muffin mix means that I can make a batch of sourdough muffins quickly. In fact, I even love that my husband and kids can make them too!
I tested so many variations of this mix, even trying out different milk products, egg replacers, egg powders – all sorts of things that might have made it taste better or easier to use. I decided to leave the egg powder out as it’s not something that’s always easy to get and didn’t give the best textured muffins once baked. If you cannot have eggs, you can use a chia egg replacement, however it will change the texture of the muffins.
Level Up Your Muffin Mix
I love adding different flavors to my sourdough muffin mix, especially if I’m gifting it! Here are a few ideas for adding a little something special to your muffin mix, or having the option of having different flavor options. The measurements given are for 525 grams of muffin mix. I divide the mix into one quart resealable plastic bags.
Some of the shelf stable flavors I love to create are:
- Double Chocolate Chip – 30 grams of cocoa powder and 200 grams of your favorite chocolate chips. I always add slightly more milk when using cocoa powder as it does make the mixture drier.
- White Chocolate & Cranberry – 100 grams white chocolate chips and 100 grams dried cranberries.
- Blueberry Lemon – 100 g dried blueberries + 10 g dried lemon peel and/or add some lemon extract to the batter with the other wet ingredients.
- Raspberry White Chocolate – 80 grams crushed freeze-dried raspberries and 120 grams white chocolate chips.
- Banana Walnut – 80 grams banana chips, roughly chopped, 100 grams walnuts and 3 grams cinnamon (1 tsp).
- Carrot Cake – 80 grams raisins, 80 grams walnuts, 6 grams cinnamon (2 tsp), 1 gram nutmeg (approx. 1 tsp) and 2 grams ginger (1 tsp). Just add 2 shredded carrots when you add the other wet ingredients.
- Coconut Chocolate – 80 grams desiccated coconut and 120 grams semi sweet chocolate chips.
- Granola – add 150 grams of your favorite granola to the muffin mix (I recommend this sourdough granola). I always sprinkle another 50 grams of granola mix onto the top of the muffins before placing them in the oven.
- S’mores – 100 grams chocolate chips, 100 grams of mini marshmallows and 50 grams of crushed sourdough graham cracker pieces. It’s always nice to sprinkle over some extra toppings before baking too! If you’re gifting this mix, a few bars of Hershey’s to go along with it is always a fun treat!
- Coffee Pecan – 100 grams of roughly chopped pecans and 10 grams freeze dried coffee powder or 4 grams espresso powder. Sprinkle with turbinado sugar before baking.
My new cookbook Easy Sourdough On Any Schedule is here! Preorder Now!
Packaging Sourdough Muffin Mix
I’ve been using one quart resealable plastic bags to store this sourdough muffin mix. I find these are super convenient as I can divide the muffin mix into separate bags, adding different flavors into each one.
When gifting this mix, I love layering it into 1 litre or 1 quart jars and tying them with ribbon. I create simple labels on my computer and just print them on regular white paper and glue them to the front. It gives them a lovely look when I gift to family and friends. It’s also nice to create gift hampers with a few different sourdough muffin mixes and some colored muffin pans or baking trays too – lovely gift ideas for the holidays!
No matter how I package this mix, I also add instructions so that it’s easy to make the muffins whenever we need to.
How To Store Long Term
Pantry – This mix can be stored in a glass jar or air tight plastic container for up to 6 months. It does contain dried milk products, so make sure that the container you put it in is clean and dry.
Freezer – You can place the dried sourdough muffin mixture into resealable plastic bags and store in the freezer for up to one year.
Sourdough Muffin Mix
Ingredients
- 260 g Dried Sourdough Starter Powder
- 1000 g All Purpose Flour
- 150 g Buttermilk Powder, (can use whole milk powder)
- 600 g Granulated Sugar
- 60 g Baking Powder
- 10 g Baking Soda
- 10 g Salt
- 10 g Vanilla Powder, (optional)
To Make The Muffins
- 525 g Muffin Mix (from above)
- 120 g Melted Butter, (or neutral oil)
- 230 g Whole Milk
- 2 Eggs
- 200 g Add-Ins, (see notes for ideas)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
Hi! I’m going to try this recipe but I’m wondering what brand of buttermilk powder you use? I use one and it requires refrigeration after opening. I’d like have this mix on hand without the need to refrigerate it. Thank you.
I use a shelf stable buttermilk powder from Pure Products. I use it in lots of things and love that it’s shelf stable. I haven’t actually seen any that have to be refrigerated after opening, I’ve only ever bought shelf stable powders as these are the most convenient to use 🙂