Sourdough Raspberry Muffins with White Chocolate Chips
Soft, bakery-style sourdough muffins bursting with juicy raspberries and creamy white chocolate chips. These muffins have a tender crumb, lightly tangy flavor from sourdough, and perfectly domed tops, ideal for breakfast, brunch, or snacking.
Equipment
- Mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Muffin pan
- Paper liners
- Wire cooling rack
Ingredients
- 1 cup 240 g sourdough starter (active or discard)
- 2 cups 250 g all-purpose flour
- ¾ cup 150 g granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 120 ml milk
- 2 large eggs
- ½ cup 113 g unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup 125 g fresh raspberries
- ¾ cup 130 g white chocolate chips
Instructions
- Preheat oven to 400°F (200°C) and line a muffin pan with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix sourdough starter, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently mix just until combined.
- Fold in raspberries and white chocolate chips carefully to avoid breaking the berries.
- Divide batter evenly among muffin cups, filling nearly to the top.
- Bake for 5 minutes at 400°F (200°C), then reduce temperature to 375°F (190°C).
- Continue baking for 20-25 minutes, until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
Nutritional Info (Per Muffin, Approx.)
- Calories: 290
- Carbohydrates: 38 g
- Protein: 6 g
- Fat: 13 g
- Sugar: 22 g
- Fiber: 2 g
