Sourdough Muffin Mix

This homemade sourdough muffin mix is an easy way to ensure a batch of delicious sourdough muffins are never far away! Whether you're looking for a time saving kitchen hack or a lovely gift to share, this pantry staple will have you wondering why you didn't think of it sooner!

Course Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Cook Time 25

Total Time 30

Servings batches of mix

Calories 1716kcal

Author Kate Freebairn

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)

Instructions

Sourdough Muffin Mix

Add all of the dry ingredients to a large bowl and whisk until well combined. It's really up to you whether you divide the mixture into batches at this stage or just store it in a large container in the pantry and then take it out when you need it.

To Make A Batch of Muffins

To make a batch of muffins, you'll need to mix your dry sourdough muffin mix with the wet ingredients listed above, as well as up to 200 grams of your chosen add-ins. Whisk until the dry flour mix is moistened and everything is well combined.
* If you can, let the batter sit for 5 to 10 minutes while you preheat the oven. This will give you a better texture when the muffins are baked.
Grease your chosen muffin pan with butter, dividing the muffin batter evenly among the muffin holes and bake for approximately 20 to 25 minutes at 200ºC (400ºF).
See the main blog post above for how to use this dry sourdough muffin mix as a long fermented overnight recipe.

Nutrition