Sourdough Cheese Muffins
This savory twist on classic muffins brings together the delightful flavors of sourdough and cheese, creating a scrumptious treat that's perfect for breakfast, brunch, or a delightful snack.
Equipment
- Mixing Bowl
- Digital Scales
- 6 hole muffin tin
Ingredients
Garlic Butter
- 2 cloves Garlic Finely chopped
- 50 g Butter Melted
Wet Ingredients
- 200 g Sourdough Starter Discard or Active Starter
- 2 Eggs
- 60 g Vegetable Oil
- 100 g Milk
Dry Ingredients
- 250 g Cheddar Cheese Shredded (can use a little parmesan too)
- 150 g All Purpose Flour
- 12 g Baking Powder (2 tsp)
- 5 g Salt
- 2 tbsp Fresh Herbs Finely chopped (see notes)
Instructions
- Preheat oven to 180C/350F.
- Add melted butter and diced garlic together and use a pastry brush to grease the muffin holes with the garlic butter. Set aside.
- Mix the sourdough starter, eggs, milk and oil in a bowl. Whisk together until well combined.
- In a separate bowl mix together shredded cheese, all purpose flour, salt, baking powder, salt and chopped herbs. Make sure that the cheese is completely coated in flour.
- Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
- Spoon mixture into greased muffin holes.
- Bake at 180C/350F for approximately 30 minutes or until muffins are golden brown.
- Allow the muffins to cool on a rack for around 15 minutes before enjoying them. They are delicious warm or cold.
Notes
Sourdough Discard or Sourdough Starter - You can use either sourdough discard or freshly fed sourdough starter for this recipe. Sourdough cheese muffins use baking powder as their leavening agent, so it doesn't matter whether you use discard or starter. It's really just there for a flavor boost and to add some fermented goodness!
Cheese Selection - you can literally use any type of hard cheese you like. I have chosen cheddar. But you can add 200g of whatever cheese you have on hand. Parmesan, crumbly feta or even cobly is nice too. These muffins are a great way to use up little bits of cheese without any waste.
Herbs - use whatever herbs you like. I've used rosemary, thyme and parsley because that's what was in my herb garden. Dill and chives are amazing in this recipe too!
Nutrition
Calories: 170kcalCarbohydrates: 14gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 53mgSodium: 648mgPotassium: 40mgFiber: 0.5gSugar: 0.1gVitamin A: 311IUVitamin C: 0.2mgCalcium: 185mgIron: 1mg
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