This muffin recipe is a family favorite. We use whole grain einkorn in them, because it is healthier than all purpose flour, but you could use another type of flour, and it should still turn out great. You can also use any type of fruit you want in these muffins. We have used mulberries and strawberries, but we hope to experiment with more.

Aiden Mentink

Sourdough Whole Wheat Fruit Muffins

These muffins make a great side to go with soups, or other savory main dishes. They also make a excellent breakfast dish. Presently, this is a common recipe we make when we will be travelling too.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Fermenting Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 12 Muffins

Course: Appetizer, Breakfast, Side Dish

Cuisine: American

Ingredients Method Video

Ingredients

  

• 2 cups Whole Wheat Einkorn Flour
• 1/2 tsp Redmond Sea Salt
• >1 tsp Baking Soda
• >1 1/4 tsp Cream of Tarter
• 1 tsp Ground Cinnamon
• 1/2 cup Maple Syrup
• 1/2 cup Butter
• 2 Large Eggs
• 1/2 cup Sourdough Starter
• 1 tsp Real Vanilla Extract
• 1 cup Fruit of Your Choice

Method

 

1. Preheat oven to 425℉
2. Mix together all dry ingredients in a bowl.
3. Add rest of ingredients except fruit to bowl, and mix until fully combined.
4. Let sit for at least 1hr and 30min to get the health benefits of using sourdough.
5. After fermenting, add fruit of your choice and mix into muffin batter. Chop the fruit up into small pieces if it is larger than the size of a blueberry.
6. Put into muffin pan and bake for 5-6min at 425℉. Then continue baking for 13-15min at 350℉.
7. The muffins are done when a toothpick poked into them comes out clean.
8. Allow the muffins to cool before taking them out of the pan.

Video