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).
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!
Further Reading
If you love this recipe, you might enjoy these ideas:
- Sourdough Apple Cinnamon Muffins with a crunchy almond sugar topping.
- Lemon Sourdough Muffins
- Sourdough Discard Cake with Dates and Lemon Drizzle.
- Lemon and Blueberry Sourdough Bread
Sourdough Raspberry Muffins with Orange + Coconut
Equipment
- Mixing Bowl
- Muffin Tin
Ingredients
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
Topping
- 20 g Raw Sugar
- 20 g Desiccated Coconut
Instructions
- 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!).
Nutrition
I just finished making these and they were delicious. I used lemon zest instead of the orange and since I didn't have quite enough of the frozen blueberries, I threw in some finely chopped frozen cranberries. I only used 200 g of flour and 50 g of almond flour, after reading your comments, and decided that I could alway add the extra 50 g of flour if the batter was too thin, but it seemed the right consistency, so i didnt add the extra 50 g of flour. I asked Siri what 200 degrees C was in F since I live in the US and she told me it was 392 degrees F, so that's what I set my oven to. They we ready in exactly 20 minutes. It made 12 large muffins, and they were very light, not too sweet. and a wonderful texture and flavor. I loved the coconut and sugar topping. However it did make it a bit messy to eat. Very good recipe and a great way to use up some discard.
Absolutely delicious! These are so good. Not too sweet, and the slightly sweet crunchy topping adds a nice balance. Will definitely be making these again. Thanks! 🙂