There are weeks when I do not bake my usual sourdough bread. This doesn’t mean I can skip feeding the sourdough. So I had to come up with ideas on what to do with the sourdough discard. This muffins recipe is so easy, takes like 5 min to assemble and then additional 14 min to make it in the airfryer.
If you do not have an airfryer, I usually increase the temperature by 20 C and the time by a few minutes. It will all depend on your oven.
Sourdough muffins
Servings: 6
Preparation time: 5 min
Baking time: 14-16 min
Baking temperature airfryer: 160 C
Baking temperature oven: 180 C
Difficulty: easy
Ingredients
- 2 tbsps of melted/softened butter
- 50 g of sugar (I use cane coconut sugar)
- cinnamon to taste (I am very generous)
- 1 egg
- 150 g of sourdough
- 100 g of white flour
- baking powder (optional if you have time to let the dough rest)
- 1 nectarine (you can also use other fruits)
Directions
- First mix the butter with the sugar.
- Add the cinnamon and the egg and mix well to dissolve the sugar.
- Add the sourdough and continue mixing for a bit.
- At the end add the flour and the baking powder.
- Mix in the thinly cut nectarine. I add it sometimes at the bottom of the muffin. But I think it works best if I mix it in.
- Scoop the dough in the muffin forms.
- At the very end I smooth the surface with a wet spoon. This makes the top of the muffin nice and glossy.
- Place in the cold airfryer and start at 160C for 14 min.
- And they are ready!
- This recipe goes very well with cherries as well instead of nectarines:
If you opt for waiting wait and feed the sourdough instead of using baking powder, that works too. However the result is a different in consistency: it is a bit drier, since the sourdough extracts more moisture. So you can try to bake the waiting version a bit less than 14 min. See a comparison of the baking powder version on the left and the sourdough version on the right:
- And pictures with the waiting process:
