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Cherry sourdough muffins stacked on a wire cooling rack with a pink napkin in the foreground.
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5 from 2 votes

Cherry Sourdough Muffins

These sourdough muffins are packed with cherry jam and white chocolate chunks and they have the lightest fluffiest texture making the perfect baked treat.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 471kcal
Author: Sasha Hooper

Ingredients

  • 1 ¼ cups all-purpose flour 150g
  • 1 cup almond flour or ground almonds (not packed) 100g
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup granulated sugar 100g
  • 7 ounces sourdough discard 200g, ⅞ cup
  • 2 medium eggs US large
  • ½ cup milk 125ml
  • ¼ cup sunflower oil 60ml
  • ¼ cup butter, melted and slightly cooled 60g
  • 1 teaspoon vanilla extract
  • 5 ounces white chocolate, chopped 150g
  • 6 tablespoons cherry jam plus extra for swirling in the tops of the muffins
  • ¼ cup flaked almonds, for sprinkling on top of the muffins 20g

Instructions

  • Preheat the oven to 180°C (350°F). Line a muffin tin with 12 paper liners.
  • In a medium mixing bowl, whisk together the plain flour, almond flour, baking powder, sea salt and granulated sugar. Set aside.
    1 ¼ cups all-purpose flour, 1 cup almond flour or ground almonds (not packed), 2 teaspoons baking powder, ½ teaspoon fine sea salt, ½ cup granulated sugar
  • In a large mixing bowl, whisk together the sourdough discard, eggs and milk until smooth. Next, whisk in the sunflower oil, melted butter and vanilla until well combined.
    7 ounces sourdough discard, 2 medium eggs, ½ cup milk, ¼ cup sunflower oil, ¼ cup butter, melted and slightly cooled, 1 teaspoon vanilla extract
  • Add the dry ingredients to the bowl with the wet ingredients and fold in using a wooden spoon until just combined. If you have some streaks of flour left behind that's good.
  • Gently fold in the white chocolate and then dollop the cherry jam all over the batter. Fold again carefully until the jam is swirled through the batter but not mixed in so that the batter turns pink.
    5 ounces white chocolate, chopped, 6 tablespoons cherry jam
  • Divide the mixture between the muffin liners in your prepared tin. They should be almost but not quite full. Add a little extra jam on top of each muffin - about ¼ to ½ teaspoon. Carefully swirl the jam into the tops of the muffins using a toothpick or cocktail stick. Sprinkle with the flaked almonds.
    6 tablespoons cherry jam, ¼ cup flaked almonds, for sprinkling on top of the muffins
  • Bake in the preheated oven for about 25 minutes until golden brown and an inserted cake tester comes out almost clean. Leave to cool in the muffin tin for 5 minutes before transferring to a cooling rack to cool completely.

Notes

  • Make sure you're quick when you make these muffins and don't leave the batter hanging around too long before baking. You don't want the sourdough starter to become too active otherwise your muffins might overflow!
  • Take care to use medium (US large) eggs as large eggs are a little too big. If you must use large eggs it's not the end of the world, the muffins might just overflow a little or you can just make more muffins.
  • You can use all sunflower oil (or any neutral oil) or all melted butter if you prefer. 
  • If you don't have sourdough starter, you could instead use 250g plain flour and 225ml milk - though we haven't tested the recipe this way. 

Nutrition

Calories: 471kcal | Carbohydrates: 47.4g | Protein: 8.9g | Fat: 25.2g | Saturated Fat: 10.9g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 8.3g | Cholesterol: 48.9mg | Sodium: 159.4mg | Potassium: 377.8mg | Fiber: 1.1g | Sugar: 36.3g | Vitamin A: 48.1IU | Vitamin C: 1.1mg | Calcium: 201.5mg | Iron: 0.9mg