Sourdough Raspberry White Chocolate Muffins
Moist sourdough raspberry white chocolate muffins made with discard, fresh raspberries and melty white chocolate chips, ready in about 40 minutes with no rise-and-wait step.
Equipment
- Cupcake liners
- Handheld Electric Mixer or a balloon whisk
- Rubber Spatula
- Kitchen scale
- Wire cooling rack
Ingredients
- 190 g plain flour (all-purpose flour)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda bicarbonate of soda
- ½ teaspoon salt
- 120 g granulated sugar
- 100 g sourdough discard (100% hydration)
- 120 g vegetable or sunflower oil
- 110 g milk
- 2 eggs large
- 1½ teaspoons vanilla extract or vanilla bean paste
- 150 g raspberries
- 100 g white chocolate chips
- 1 tablespoon plain flour, for tossing the berries and chips
Instructions
- Preheat the oven to 200°C (400°F), Line a 12-hole muffin tin with muffin liners or grease the tin well.
- Whisk together the flour, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, whisk the sugar, sourdough discard, milk, eggs and vanilla until smooth.
- Drizzle in the oil, whisking until fully combined.
- Fold the wet ingredients into the dry, just until no dry flour remains.
- Toss the raspberries and white chocolate chips in the tablespoon of flour, then fold in gently and briefly, overmixing at this stage is what causes dense muffins and streaky purple batter.
- Divide between the liners, filling each about ¾ full.
- Bake for 18-22 minutes, until a cocktail stick comes out clean or with a few moist crumbs (not wet batter).
- Cool in the tin for 5 minutes, then move to a wire rack and cool completely or enjoy slightly warm whilst the chocolate chips are still molten.
Nutrition
Calories: 264kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 30mgSodium: 218mgPotassium: 85mgFiber: 1gSugar: 16gVitamin A: 61IUVitamin C: 3mgCalcium: 67mgIron: 1mg
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