Raspberries were one of my grandmother's favorite foods, hence the name of this blog. I know she would have loved these Sourdough Raspberry Muffins with their crisp streusel topping.
Muffins and other quick breads are so quick and easy to mix together. You don't even need a mixer.
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These muffins are the perfect summer treat when raspberries are in season. If you want to enjoy these muffins during other times of the year don't worry because they taste just as delicious when you use frozen raspberries.
Do you need a few more sourdough discard recipes try these Sourdough Turtle Cookies or these Sourdough Cheese Scones with Ham.
Here are a few more sourdough muffin recipes I'm sure you will love: Sourdough Apple Cinnamon Muffins, Cranberry Cream Cheese Muffins, Lemon Poppy Seed Sourdough Muffins, and Cranberry Orange Sourdough Muffins.
Recipe Ingredients
All you need are a few simple ingredients to make these Homemade Sourdough Raspberry Muffins.
All-Purpose Flour: No special flours are needed for these cookies. All-purpose flour is perfect. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Corn Starch: Adding cornstarch to muffins reduces gluten formation and gives them a lighter softer texture.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Raspberries: Look for raspberries that are plump, dry, and firm. Avoid raspberries that are soft, shriveled, or moldy. If you are using frozen raspberries, there is no need to defrost them first.
Need a few more raspberry recipes? Try these Fresh Raspberry Vanilla Cupcakes, these Apple Raspberry Muffins, or these Nutella Raspberry Brownies.
Sourdough Discard: Don't worry your muffins won't be sour. This is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used for this recipe.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
Oil: Because oil remains a liquid at room temperature it helps to create a moist muffin. Use either canola or vegetable oil.
Buttermilk: Buttermilk reacts with baking soda to help the muffins rise. If you do not have buttermilk you can use regular milk and stir in one tablespoon of vinegar or lemon juice. Allow the mixture to sit for a few minutes until it curdles.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Loaf Pans: Muffins and quickbreads are very similar and can often be baked in a loaf pan instead of a muffin pan.
- Pour the batter into the 2 greased 9x5 loaf pans and bake at 350°F for 60 to 65 minutes. The cranberry orange bread is done when a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 15 minutes. Remove the bread from the pan and cool completely on a wire rack.
Jumbo or Mini Muffins:
- For mini muffins, bake at 350°F for 11-13 minutes. Yields about 48 mini muffins.
- For jumbo-size muffins baked at 425°F for 5 minutes and then lower the temperature to 350°F for 25-30 minutes. Yields about 12 jumbo muffins.
Raspberries: Feel free to substitute frozen raspberries. If you are using frozen raspberries, there is no need to defrost them first.
Do you love raspberries? Try these Raspberry Apple Muffins.
You could also swap the raspberries for other fruits try blueberries, strawberries, cranberries, or blackberries.
Sourdough Discard: If you don't have sourdough discard, you can easily substitute the same amount of sour cream, yogurt, or unsweetened applesauce.
Buttermilk: Buttermilk reacts with baking soda to help the muffins rise. If you do not have buttermilk you can use regular milk and stir in one tablespoon of vinegar or lemon juice. Allow the mixture to sit for a few minutes until it curdles.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
Step by Step Directions
Step 1: Move the oven rack to the middle position. Preheat the oven to 425°F (220°C). Grease two standard 12-count muffin pans with nonstick spray or line them with muffin papers. Set aside.
Step 2: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt until well combined.
Step 3: Add the raspberries to the flour mixture. Toss them gently to coat. Coating the raspberries in flour will help keep them from sinking to the bottom of the muffins.
Tip: Coating the raspberries in flour will help keep them from sinking to the bottom of the muffins.
Step 4: In a separate bowl, add the granulated sugar, sourdough discard, neutral oil, buttermilk, eggs, and vanilla. Mix until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined.
Tip: Do not overmix the batter. Overmixing can incorporate too much air causing the muffins to rise quickly and then fall in the center as they bake. Overmixing can also create tough muffins.
Step 6: Divide the muffin batter evenly among the muffin cups filling nearly to the top.
Step 7: In a small bowl, add the all-purpose flour, granulated white sugar, kosher salt, and unsalted butter. Use a fork to cut the butter into the other ingredients until the mixture is crumbly and the butter pieces are no larger than a pea.
Tips: Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
Tips: For an additional pop of color add a few raspberries to the top of the unbaked cupcakes.
Step 8: Sprinkle the streusel over each muffin.
Bake the muffins in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 13 to 16 minutes until the tops are golden brown.
Step 9: Allow the muffins to cool for several minutes in the muffin pan before transferring them to a wire rack to cool completely.
Tip: Starting the muffins at a higher temperature will boost the rise giving you a taller muffin top.
Tip: Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done. For ways to check the muffin's doness read this post: How to Tell Banana Bread is Done.
Frequently Asked Questions
Muffins can be baked with or without liners. If baked with liners they will have a softer outside texture. Muffins baked without liners will be slightly crispier and darker on the outside.
I couldn't find jumbo muffin liners at my local store, so I bought these muffin liners from Amazon.
To get a tall muffin, start baking your muffins at a higher temperature then after about five minutes lower the temperature.
I start my muffins at 425°F and then lower the temperature to 350°F. Starting at a higher temperature gives the baking soda and baking powder a nice boost of heat that encourages leavening.
It also allows the outside of the muffin to set quickly giving the inside the structure it needs to keep rising.
These muffins will stay moist for a couple of days when stored at room temperature. Leftover muffins can be stored in an airtight container for 2-3 days.
For longer storage, keep them in the refrigerator for up to a week.
They can also be frozen for up to 3 months. Wrap each muffin in plastic wrap and place them in a zip-top bag. Thaw muffins at room temperature.
Absolutely! You could also top these muffins with coarse sugar before baking them or make a glaze. This glaze that I use on these Sourdough Orange Creamsicle Muffins would be delicious.
Expert Tips
- Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.
- If you are using frozen raspberries, there is no need to defrost them first.
- Make sure the raspberries are coated with the flour mixture before adding the wet ingredients. This will ensure they are evenly distributed throughout the batter and they won't sink to the bottom.
- Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.
- Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
- Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done. For ways to check the muffin's doness read this post: How to Tell Banana Bread is Done.
More Sourdough Discard Recipes
Thanks for Reading!
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📖 Recipe
Sourdough Raspberry Muffins
Equipment
- muffin liners
- mixing bowls
Ingredients
Sourdough Raspberry Muffins
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups raspberries fresh or frozen
- 1 ½ cups granulated white sugar
- 1 cup sourdough discard
- ⅔ cup neutral oil canola or vegetable
- ½ cup buttermilk room temperature
- 3 large eggs room temperature
- 1 tablespoon vanilla
Streusel Topping
- ½ cup all-purpose flour
- ½ cup granulated white sugar
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter room temperature
Instructions
- Move the oven rack to the middle position. Preheat the oven to 425°F (220°C). Grease two muffin pans with nonstick spray or line them with muffin papers. Set aside.
- In a large bowl, whisk together the 2 ½ cups all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until well combined.
- Add the 2 cups raspberries to the flour mixture. Toss them gently to coat. Coating the cranberries in flour will help keep them from sinking to the bottom of the muffins.
- In a separate bowl, add the 1 ½ cups granulated white sugar, 1 cup sourdough discard, ⅔ cup neutral oil, ½ cup buttermilk, 3 large eggs, , and 1 tablespoon vanilla. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Divide the muffin batter evenly among the muffin cups filling nearly to the top.
- In a small bowl, add the ½ cup all-purpose flour, ½ cup granulated white sugar, ¼ teaspoon kosher salt, and 4 tablespoons unsalted butter. Use a fork to cut the butter into the other ingredients until the mixture is crumbly and the butter pieces are no larger than a pea.
- Sprinkle the streusel over each muffin.
- Bake the muffins in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 13 to 16 minutes until the tops are golden brown.
- Allow the muffins to cool for several minutes in the muffin pan before transferring them to a wire rack to cool completely.
Notes
-
- Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.
- If you are using frozen raspberries, there is no need to defrost them first.
- Make sure the raspberries are coated with the flour mixture before adding the wet ingredients. This will ensure they are evenly distributed throughout the batter and they won't sink to the bottom.
- Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.
- Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
- Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
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