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Vegan Sourdough Muffins

The best vegan sourdough discard muffins. With a crunchy muffin top and a fluffy interior!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 13 muffins
Course: Afternoon Coffee, Breakfast, Dessert
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

For the Sourdough Muffins:
  • 140 g Soy milk or other plant milk, preferably higher fat/ protein level
  • 1.5 tsps Apple Cider Vinegar
  • 160 g Sourdough Starter or Discard
  • 160 g Sugar
  • 160 g All-Purpose Flour
  • 70 g Whole Wheat Flour or you can substitute more AP flour
  • 1 stick Vegan Butter melted
  • 28 g Vegan Sour Cream or Yogurt or you can substitute more butter or plant milk
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 tsp. Vanilla Extract
For the Crumble Topping:
  • 4 tbsps. Melted Vegan Butter
  • 1/3 cup White Sugar
  • 3 tbsps. Brown Sugar
  • 1 tsp. Vanilla
  • Pinch of Salt
  • 1/2 cup All-Purpose Flour
  • Dash of Cinnamon adjust to taste/ flavor profile of muffins
Optional Toppings/ Fillings:
  • Turbinado Sugar, to sprinkle on top of muffins Optional, but gives the muffin a crunchy topping.
  • Chocolate Chips, Frozen or Fresh Blueberries, more Cinnamon for batter, etc.

Method
 

  1. Make the vegan buttermilk. Heat up soy milk in the microwave for about 50 seconds. Add ACV and stir to combine. Set aside for at least 5 minutes to curdle.
  2. Sift all the dry ingredients into a bowl, including the sugar.
  3. Whisk the dry ingredients until well combined.
  4. Add sourdough discard, Vegan Sour Cream, melted Vegan Butter, Vanilla Extract, and Vegan Buttermilk to the bowl.
  5. Whisk until just combined. You don't want to overmix the batter.
  6. Allow the batter to rest for at least 15 minutes.
  7. Preheat the oven to 425°F.
  8. While the batter rests, make the Crumble Topping. Using a fork, whisk the sugars and vegan butter together. Add the vanilla, salt, and cinnamon to the mix. Mix until just combined. Finally, add the flour and mix until crumbly. You don't want to overmix, or you will lose the crumbles you created.
  9. Line every other spot in a cupcake tray with a muffin liner.
  10. Scoop about half your batter into a muffin liner. Add your fillings, if using, then fill the muffin liner with more batter, about 3/4 of the way full. Repeat this process, changing the fillings as you'd like.
  11. Add your crumble topping to each muffin until the top is completely covered with topping. Sprinkle turbinado sugar on top of the crumble topping, if using.
  12. Bake at 425 Degrees F for 6 minutes.
  13. After the initial bake, drop the oven to 350 degrees F and bake for 10-14 minutes, until a toothpick comes out clean when stuck into the middle of a muffin. Remember to rotate your trays about halfway through baking to ensure an even bake on all the muffins.
  14. Allow to cool for 20 minutes before taking out of tin, then enjoy <3

Video

Notes

My 5 Tips to Get the Best Bakery-Style Muffins:
1. Allow your batter to rest for 15 minutes. This gives the leavening agents (baking powder and baking soda) time to react before you put them in the oven. This will help your muffins bake tall!
2. Bake muffins in every other tin. This allows room for the muffins to grow and form a muffin top without interfering with the muffin next to it. This means you can only bake 6 muffins in each 12-cupcake pan. 
3. Fill your muffin tins 3/4 of the way. This allows your muffins to rise and, hopefully, overflow, so you get a nice muffin top!
4. Add Turbinado Sugar and a Crumble Topping. Although optional, these toppings give your muffins a sugary, crunchy top, elevating their texture!
5. Bake initially at a higher temp (425 degrees F). This high initial temperature helps the muffins rise quickly. This gives a high muffin top.