Recipe: Cranberry & Chocolate Sourdough Muffins

Name: Recipe: Cranberry & Chocolate Sourdough Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 100 grams sourdough starter ((ripe, 100% hydration - equal quantities flour and water - is perfect)); 75 ml milk ((dairy or non-dairy is fine)); 25 ml vegetable oil; 60 g plain flour; 40 g soft brown sugar; 1 tsp baking powder; 1 pinch salt; 1/2 tsp vanilla essence; 1 tsp cranberry sauce ((heaped)); 1 tbs dark chocolate chips

Published on February 11, 2014 by Helen 34 Comments
Last Updated on May 20, 2019

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Sourdough leaven adds a delicious edge to these easy to make muffins. Quick to make, they’re great to whip up when baking sourdough bread.

In the Fuss Free household I do most of the cooking, whilst Ed makes breakfast and bakes sourdough.

All this sourdough leaves a problem of what to do with the spare leaven that is left as part of the process – I hate throwing it away, it seems unnecessarily wasteful so I adapted my usual egg free muffins recipe to use some of the leaven up.

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Cranberry and chocolate sourdough muffins

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Table of Contents

Recipe: Cranberry & Chocolate Sourdough Muffins

Sourdough leaven adds a delicious edge to balance the sweetness of these easy to make muffins. Quick to make, they're great to whip up when baking sourdough bread.

Servings: mini muffins

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Ingredients

100 grams sourdough starter ((ripe, 100% hydration - equal quantities flour and water - is perfect))
75 ml milk ((dairy or non-dairy is fine))
25 ml vegetable oil
60 g plain flour
40 g soft brown sugar
1 tsp baking powder
1 pinch salt

Flavours

1/2 tsp vanilla essence
1 tsp cranberry sauce ((heaped))
1 tbs dark chocolate chips

Instructions

Whisk the leaven, oil and milk together until well mixed. Heat oven to 190°C/375°F/GM5
In a separate, large, bowl mix the dry ingredient - flour, sugar, baking powder and salt.
Add the wet ingredients to the dry along with the cranberry sauce and chocolate drops (reserve a few) and fold together (the batter should be lumpy and mixing should take no more than 15 folds).
Dollop the mixture into a mini muffin pan, sprinkle each muffin with the remainder of the chocolate drops.
Bake for 12 – 15 mins until risen. For regular muffins increase the cooking time to 20 – 25 mins.

Notes

If you do not have any sourdough leaven simply add another 50g flour and 50g milk.
As always, the secret with muffins is not to overmix the dough. Lumps of unmixed flour in the raw mixture is fine.
Use up leftover leaven in our leftover sourdough leaven loaf

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Recipe: Cranberry & Chocolate Sourdough Muffins

Amount Per Serving

Calories 54 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 3mg0%

Potassium 50mg1%

Carbohydrates 8g3%

Sugar 3g3%

Vitamin A 10IU0%

Calcium 23mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Baked Goods

Cuisine: British

Keyword: Sourdough muffins

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