Sourdough Huckleberry Muffins
Big, fluffy, sourdough discard muffins bursting with sweet-tart huckleberries, fresh orange zest, and a seriously satisfying crunchy sugar top.
Servings: 12 big muffins
Equipment
- Muffin tin & paper liners or parchment paper
Ingredients
- 2 ½ cups (300) grams all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup sugar
- zest of 1 orange
- ½ cup plain whole milk yogurt or sour cream
- 3 eggs
- 2 ounces (4 Tbsp) unsalted butter melted
- ¼ cup neutral-flavored oil (I like avocado oil)
- ½ cup sourdough discard
- 2 tablespoons fresh orange juice
- 1 ¼ cups huckleberries fresh or frozen
- ¼ cup coarse sugar for topping
Instructions
- Prepare the muffin liners (if making your own): Cut out 12 6x6-inch squares of parchment paper. Place a drinking glass in the middle of one of your paper squares, folding the paper up around the glass. Press into the muffin tin, then repeat with the remaining papers. OR: line a muffin pan with standard paper liners.
- Mix the dry ingredients: Whisk together 300 grams flour, 1 Tbsp baking powder, and 1 tsp salt.
- Make orange sugar: In a separate large mixing bowl, combine ¾ cup sugar with the zest of an orange until the sugar turns colorful and very fragrant, 1-2 minutes.(You'll use from of the juice from the orange in the next step.)
- Mix the wet ingredients: To the orange sugar, add ½ cup yogurt, 3 eggs, 2 oz melted butter, ¼ cup oil, 2 Tbsp fresh orange juice, and ½ cup sourdough discard, whisking to combine.
- Fold everything together: Gently fold the dry ingredients into the wet ingredients until a few streaks of flour remain.
- Rest batter: Cover and let the batter sit for 30-60 mins at room temperature. This step is optional but highly recommended - it will help make your muffins tall and tender by giving the flour more time to absorb the wet ingredients. After this resting period, add 1 ¼ cups huckleberries, folding in gently.
- Preheat the oven to 400° F (205° C).
- Bake: Scoop muffin batter into prepared pans, filling right up to the top of the muffin tins. Sprinkle coarse sugar on top of each muffin - about 1 tsp per muffin - and bake for 5 minutes, then turn heat down to 375° F (190° C). Continue baking until the tops spring back and are lightly golden, about another 15-20 minutes. The internal temperature of the muffins should be right around 200° F.Cool in muffin tins for about 10 minutes, then remove to a cooling rack.
Notes
Making your own muffin liners: See the post above for images if that helps!
Coarse sugar for muffin tops: Use any coarse sugar, like turbinado, demerara, or raw sugar. You can also use regular granulated sugar, but the effect will be a little different.