Like so many others I spent much of the spring learning how to bake with a sourdough start. It was a learning curve to say the least. I had some major wins (this recipe!) and some major losses (some very tragic donuts). I’m still very much a beginner, but this recipe for crumb-topped sourdough rhubarb muffins has been made no less than five times since I first stumbled upon it. Win. Win. Win!!!
They. Are. Delicious. Like, my 7-year-old told me I should open a bakery and just sell these muffins. They’re that amazing!
Sourdough Muffin Ingredients
- 2 cups white flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon corn starch
- Zest of half a lemon
- 1 cup chopped rhubarb, fresh or frozen
- 1 stick salted butter, melted
- 2 eggs
- 1/2 cup sourdough starter
- 3 tablespoons plain Greek yogurt
- 2 teaspoons vanilla extract
Crumb Top Ingredients
- 3 tablespoons salted butter, melted
- 1/2 cup sugar
- 1/2 cup white flour
Preheat the oven to 350 degrees and line a muffin tin with 12 liners.
In a large mixing bowl whisk dry ingredients. Add the rhubarb and gently coat with dry mixture. Set aside.
In another mixing bowl combine melted butter (cooled), eggs, sourdough starter, Greek yogurt, and vanilla. Be sure the melted butter isn’t hot or else it will cook the eggs.
Add the wet ingredients into the dry and mix until just combined. Do not over mix. The batter is thick, but don’t worry!
Spoon the muffin batter into each muffin liner and tap the muffin tin to settle the batter.
Mix the crumb toppings with a fork and sprinkle onto each muffin. Gently press into the batter until it sticks well.
Bake muffins for 30-35 minutes. Check with a toothpick. The muffins are done when the toothpick comes out clean. Allow to cool in the tin for a few minutes and then remove to a wire rack to finish cooling. Enjoy warm or completely cooled … you’ll love them either way!
*This recipe was inspired by Little Spoon Farm … a gold mine for many sourdough discard recipes!