Raspberry crumble sourdough muffins

raspberry crumble sourdough muffins

I’m trying my hand at sourdough baking at the moment, and it seems such a waste to throw away some of the starter during the process, so these raspberry crumble sourdough muffins are what I made with my sourdough discard.

I had to make a double batch to please both of my children as one loves raspberries and the other blueberries.  Try both recipes and decide which is your favourite!  There are details in the notes section relating to the starter and alternatives you can use instead.

Ingredients for 6 servings

200gself raising flour
125 mlsourdough starter discard
1whole egg
115gbutter
150gcaster sugar
3/4 tspbaking powder
1/4 tspsalt
110gRaspberries
2 tspvanilla extract
1lemon, zest only

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Preheat your oven to 190º C fan/400ºF.
  • Take a muffin tray and line with muffin cases.
  • Take 150g of flour and mix it in a bowl along with the salt and the baking powder.
  • In a separate bowl, add your raspberries along with 1 tbsp of the flour mixture and thoroughly coat the raspberries.  This is going to help ensure that the raspberries don’t sink to the bottom of the muffins.
  • Melt 80g of the butter and once cooled a little, add it to a bowl with the sourdough discard, the egg, 110g of sugar and vanilla extract.
  • Give this a really good mix for a couple of minutes before adding the flour mixture and throughly combine to form your muffin batter.
  • Add the flour coated raspberries and carefully fold them into the batter so as to mix in the extra dough and not split the raspberries.
  • Carefully spoon the batter into the cases.
  • To make the crumble topping, to a bowl add the remaining sugar, softened butter (not melted) and sugar.
  • Using your hands, rub the butter into the flour and sugar until they look like bread crumbs – just as you would when you make a crumble.
  • Grate the zest of the lemon into the crumble mixture and give a quick mix before you add the crumble topping to each of the muffins.
  • Bake in the oven for 15-20 minutes.  To check they’re baked, use a cocktail stick to pierce the centre and if the stick comes out clean, they’re baked.  But if a little batter coats the stick, leave them in the oven for a little more time.
  • Remove the muffin tray from the oven and leave the muffins to cool in the tray before you attempt to remove them.
  • When you look to remove them from the tray, give the muffins a little twist before carefully lifting them out.
Fresh out of the oven

Notes

  • My sourdough starter was at room temperature and had been fed the day before.  I basically used the discard that I would normally throw away from a feeding on the run-up to baking a loaf.
  • If you don’t have a sourdough starter and don’t want to go to the trouble of making one, use the same amount of Buttermilk instead. You can either buy buttermilk at the supermarket, or you can make it yourself. Take semi skimmed milk and a lemon. Simply measure out your milk (the same amount of sourdough starter stated in the recipe), and add 1 tbsp of lemon juice to it and stir. Leave it to sit at room temperature for at least 30 minutes while the lemon juice curdles the milk and it becomes acidic. If you don’t use it right away, you can store it in the fridge for 2-3 days.
  • Feel free to leave out the lemon zest!
  • You could use frozen fruit instead of fresh.
  • This batch will make 6 large sized muffins or alternatively 12 fairy cake sized ones.
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