Simple Maple Brown Sugar Sourdough Muffins

Maple brown sugar sourdough muffins are going to be a regular in your breakfast rotation. They are simple to make and so delicious! Whip them up the night before for an easy and healthy breakfast. 

Brown sugar maple sourdough muffins will soon become a favorite in your house. They are simply made the night before, so they’re ready to bake the morning you need them. Because they are fermented using active sourdough, you can feel better about feeding them to your family. They’re an easy and healthy weekday breakfast! 

Why You’ll Love This Sourdough Muffin Recipe

They’re convenient to make. Simply make the muffin batter ahead of time and allow them to ferment until you’re ready to bake them. You can do this on the counter the night before or in the fridge for a day or two. 

They’re made using simple ingredients. Brown sugar maple sourdough muffins are made using basic ingredients and pantry staples. 

They’re healthier than traditional muffins. These muffins are made using active starters and less sugar than conventional muffins. 

This is a simple sourdough recipe. Even if you’re new to sourdough, you will get great results from this recipe. It’s so simple to make. 

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What You’ll Need to Make Brown Sugar Maple Sourdough Muffins

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Equipment

• Mixing Bowls 
• Whisk 
• Food Scale (optional)
• Tea towels 
• Muffin tin 
• Measuring cups and spoons 
• Wooden Spoon

Ingredients

1 cup (200 grams) active sourdough starter

½ cup water (around 100 grams) 

1 cup pure maple syrup 

⅓ cup brown sugar 

¼ cup coconut oil 

2 eggs

¼ cup whole milk.

1 tsp vanilla extract 

2 cups (240 grams) bread flour 

1/2 tsp salt 

Crumble Topping

1/4 cup Brown sugar

1/4 cup white sugar 

1 tsp Cinnamon 

1/2 cup all-purpose flour 

3 tbsp unsalted butter melted

1/4 tsp salt 

Directions

Begin by mixing 1 cup of active starter with ½ cup of warm water in a large bowl. Whisk it well. 

Stir together 1 cup of maple syrup and ⅓ cup of brown sugar until they are well combined. Whisk them into the starter mixture. 

Melt ¼ cup of coconut oil and combine with the wet ingredients. Combine two beaten eggs, ¼ cup whole milk, and 1 tsp vanilla extract. Continue whisking until the wet ingredients are smooth. 

In a separator bowl, combine 2 cups of bread flour and 1 tsp salt. Combine the wet ingredients with the dry ingredients until everything is incorporated well. 

Cover the mixture with a damp towel and let it ferment for at least 6 hours or overnight on the countertop. If you make it further ahead, you can let it ferment in the fridge. 

When you are ready to bake, preheat the oven to 350°F and separate the batter into a muffin tin. 

Combine 11/4 cup brown sugar, 1/4 cup white sugar, 1 tsp cinnamon, 1/2 cup all-purpose flour, 3 tbsp melted butter, and 1/4 tsp salt in a large mixing bowl for the topping. Sprinkle the topping on top of each muffin. 

Bake for 20 minutes until the muffins are golden brown. Allow them to cool slightly on a wire rack.

Serve your sourdough cinnamon muffins warm with soft butter. 

Helpful Tips

Using warm water helps to further activate the starter and helps your batter to ferment. However, it’s ok to use cold water. 

Feed your starter a few hours before you are ready to use it so it will be active and ready. 

Allow your batter to ferment at room temperature overnight on the countertop if you are baking the muffins the next day. 

If you’ll wait longer to bake them, put the batter in the refrigerator. 

The longer you wait before baking the muffins, the more sourdough flavor they will have. I enjoy the tangy flavors of the sourdough. 

Use muffin liners in your muffin tin for easy cleanup. 

Delicious Variations

Try adding 1/2 cup chopped pecans for yummy maple pecan sourdough muffins. You’ll love the added crunch. 

Throw in 1/2 cup of dark chocolate chips. This is a great treat for celebrating a special event. 

Replace the maple syrup with 1 cup of sugar, and add 1 tbsp of lemon zest and 1/2 cup of fresh blueberries for sourdough blueberry muffins that have great flavor and are unique and fresh. Be sure to coat the blueberries with flour before using them in the recipe. 

FAQs

Are sourdough muffins healthier than conventional muffins?

That depends on what your view of health is. The fermentation process that occurs when making sourdough breaks down a lot of the gluten in the flour which makes it easier to digest. 

Also, sourdough provides a lot of beneficial bacteria to your digestive tract. 

Is it safe to leave the batter out on the countertop overnight?

I feel comfortable with leaving sourdough on the countertop overnight. The fermentation process prevents other bacteria from getting into the batter. However, if you aren’t comfortable with that process, you can do a slower fermentation in the refrigerator. 

How can I store the brown sugar maple sourdough muffins?

Store the muffins in an airtight container on the counter for up to 4 days. They will keep it in the refrigerator for around a week. You can freeze the muffins for up to 3 months, sealed in a freezer back. 

Final Thoughts

You will love these simple and delicious muffins. Not only do they taste great, but you can feel good about feeding them to your family. 

Give them a try the next time you need a convenient breakfast recipe! 

More From The Farm

These Sourdough Discard Recipes are so good you’ll never waste starter again. Give them a try the next time you have a starter to spare.