Sourdough raspberry muffins
Sourdough | Sourdough Discard Ideas

Sourdough Raspberry Muffins with Orange & Coconut {Sourdough Discard Muffins}

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These sourdough raspberry muffins are truly delicious.

Combining juicy raspberries and fragrant orange zest, these sourdough muffins are a fantastic way to utilise your discard (although you can also use fed starter too).

Sourdough Raspberry Muffins with Orange and Coconut

These delicious raspberry sourdough muffins have a beautiful crunch to the outside with a light, airy cake texture inside.

Fragrant orange zest and ripe raspberries pair perfectly with your sourdough discard.  

Topped with crunchy sugar and toasted coconut, these will get rave reviews from family & friends.

Ingredient Notes

Almond Flour – if you don’t want to use almond flour, you can just use extra All Purpose. The almond flour adds extra protein and gives a nice crunch to the outside.

Orange Zest – use the zest of the whole orange. The fragrance is out of this world!

Sourdough Starter – You can use sourdough discard or fed starter – it doesn’t make a lot of difference as this sourdough raspberry muffin recipe utilises baking soda as a leavening agent.

If you’re not sure of the difference, this resource will help.

Desiccated Coconut – The toppings are optional but add texture and some added sweetness. The recipe itself only has 80g of sugar so I find the topping adds a little extra sweetness without making them sickly sweet.

Frozen Raspberries – Break up around half your frozen raspberries so they are like raspberry chips.

Frozen raspberries can be quite big and juicy and change the texture of the muffin. A few big ones is good, but lots of little bits are even better!

You can use fresh raspberries. I use frozen because fresh are super expensive where I live and I always have frozen on hand.

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Making Sourdough Muffins With Raspberry, Orange & Coconut

The process of making these sourdough muffins could not be easier! You just need two mixing bowls, a set of scales and of course a muffin tin.

You simply mix the dry ingredients together in one bowl, with the wet ingredients combined in another, ensuring that the egg is well beaten.

Then add the two together and gently combine (you don’t want to over mix or you’ll get tough muffins).

Once everything is mixed, divide the mixture evenly into a 12 hole muffin tin and add the toppings.

Then it’s as simple as baking them and voila! Sourdough raspberry muffins! YUM!

Flavor Variations:

I love to mix things up, so you can try a few of these if you like:

  • Top them with oats instead of coconut for a heartier sourdough raspberry muffin.
  • Use lemon zest instead of orange.
  • For even more protein, sub an extra 50g of almond flour and use only 200g of AP flour.
  • Add 50g of walnuts or pecans to the muffin batter and top with extra nuts before baking.
  • For added decadence, add 100g of white chocolate chips to the batter – yum!
Baking Timelines for sourdough bread

Sourdough Raspberry Muffins

Sourdough Raspberry Muffins with Orange + Coconut

These delicious raspberry sourdough muffins feature orange zest and coconut and use sourdough starter to create a yummy way to utilise your sourdough discard.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Snack
Cuisine American
Servings 12 muffins
Calories 143 kcal


  • Mixing Bowl
  • Muffin Tin


Dry Ingredients

  • 250 g All Purpose Flour 
  • 50 g Almond Flour
  • 8 g Baking Soda
  • 3 g Salt
  • 80 g Sugar

Wet Ingredients

  • 150 g Sourdough Starter Can be active or discard
  • Zest of 1 orange
  • 1 Egg
  • 220 g Milk
  • 80 g Butter Melted
  • 150 g Rasberries Frozen


  • 20 g Raw Sugar
  • 20 g Desiccated Coconut


  • Add all of the dry ingredients into a large mixing bowl and gently mix together so it's well combined.
  • In a separate bowl, add all of the wet ingredients together (except the frozen raspberries) and stir vigorously to combine, ensuring that the egg is well beaten through the mixture.
  • Now make a well in the centre of the dry ingredients and pour the wet ingredients into the centre. Gently combine them using a wooden spoon, being careful not to over mix – you don't want tough muffins!
  • Now, gently fold through the frozen raspberries.
  • Lightly oil a 12 hole muffin tin and divide the mixture evenly between the holes.
    Sprinkle a little sugar and coconut onto each muffin (this is optional).
  • Bake muffins at 200C for 20 minutes – you'll know they're done when the sugar and coconut is crunchy and toasted and a skewer comes out clean from the centre of a muffin.
  • Allow muffins to cool on a rack before being stored in an air tight container … or just eat them warm (seriously you won't be able to resist!).


Calories: 143kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 30mgSodium: 341mgPotassium: 41mgFiber: 1gSugar: 10gVitamin A: 216IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword Sourdough Discard
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This post contains affiliate links. Read our full disclosure here.

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