Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One Almond sourdough muffin recipe made with sourdough starter, almond extract, orange zest, raisins and almonds. Recipe at Spoonabilities.com

Almond Sourdough Muffin Recipe with Raisins & Orange Zest


  • Author: Carlos Leo
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 8 1x

Description

This almond sourdough muffin recipe uses a sourdough starter or sourdough discard. The sourdough makes fluffy and wholesome almond muffins flavored with orange zest and livened by a fistful of sliced almonds and raisins.


Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/3 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt available in our online shop
  • 1/3 cup Hellenic Farms extra virgin olive oil available in our online shop
  • 1/2 cup sugar
  • 1 large room temperature egg
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla paste
  • 100g room temperature sourdough starter (100% hydration) or sourdough discard
  • 1/2 cup dried raisins, combine with ½ teaspoon of flour
  • 1 teaspoon orange zest
  • 1/2 cup sliced almonds
  • Demerara sugar for topping – optional

Instructions

  1. Preheat oven to 400oF, and prepare the muffin tin with parchment paper and spray with oil.
  2. Add the dry ingredients to a large bowl: AP flour, almond flour, baking powder, and salt. Whisk and set aside.
  3. Whisk together the extra virgin olive oil, sugar, egg, almond extract, and vanilla paste until is well combined.
  4. Pour the wet ingredients into the dry ingredients along with the sourdough starter. Combine using a spatula until ingredients are completely incorporated.
  5. Fold in raisins and sliced almonds until is well combined. Don’t overmix.
  6. Scoop batter using a medium ice cream scoop, and release two scoops into each prepared cups. If you don’t have an ice cream scoop, fill the prepared cups about 2/3 of the way. Sprinkle tops with demerara sugar.
  7. Bake for 14 to 16 minutes. Insert a toothpick in the center of a muffin in the middle of the muffin tray to confirm they are ready. If the toothpick comes out clean, take them out of the oven.
  8. Remove from oven and let cool.

Notes

Muffins are best the day they are made

Store in an airtight container for up to 3 days

For this recipe, you can use sourdough discard or sourdough starter

Substitute raisins for your favorite other dried fruits

Quantity may vary from 8 to 10 muffins.

Two small ice cream scoops for each muffin = 4 teaspoons = 0.66 oz

  • Category: Breakfast
  • Method: Baking
  • Cuisine: International

Keywords: sourdough muffins, sourdough discard recipe, sourdough starter recipe, almond muffins, orange muffins, sourdough recipe, muffin recipe

Recipe Card powered byTasty Recipes