Description
This versatile muffin recipe is the perfect base for any flavor combination you love – try adding cinnamon, fresh or dried fruit, chocolate chips, or your favorite mix-ins. The sourdough preferment gives them a beautifully fluffy texture and tangy flavor!
Ingredients
Units
Equipment:
- Mixing Bowl (2)
- Digital Scale or Measuring Cups/Spoons
- Whisk
- Rubber Spatula
- Muffin Tin
- Muffin Liners
- 2 oz Ice Cream Scoop
Preferment Ingredients (Amount - Baker's %):
- 190 g (1 1/2 Cups) All Purpose Flour (10-12% protein) - 100%
- 190 g (3/4 Cup) Milk - 100%
- 19 g (2 Tablespoons) Sugar - 10%
- 0.57 g (1/4 teaspoon) Leaven Instant Sourdough or Leaven Instant Wild Yeast - 0.3%
Final Dough Ingredients (Amount - Baker's %):
- 120 g (1 Cup) All Purpose Flour (10-12% protein) - 39%
- 115 g (1/2 Cup) Melted Butter - 37%
- 88 g (1/2 Scant Cup) Sugar - 28%
- 48 g (1/4 Cup) Brown Sugar - 15%
- 57 g (1) Egg - 18%
- 11 g (2 1/2 teaspoons) Baking Powder - 3.5%
- 5 g (1 teaspoon) Vanilla Extract - 1.6%
- 3 g (3/4 teaspoon) Baking Soda - 1%
- 3 g (3/4 teaspoon) Salt - 1%
- 445 g (2 1/4 Cups) Preferment - 50%*
Optionally:
- 200 g (1 Cup) Fresh or Frozen Fruit (Such as Blueberries)
- 150 g (3/4 Cup) Chocolate Chips or Nuts
- Turbinado Sugar (For Topping)
Instructions
- Preferment – In a bowl, combine all ingredients listed under Preferment and mix until fully incorporated. Cover with a towel and let rest at room temperature (70–75℉/21–24℃) for about 16 hours, or until doubled in size and bubbly on the surface.
- Mix – When the preferment is ready, it is time to mix! Melt the butter in a microwave safe bowl, then set it aside to cool slightly. Add the sugar and brown sugar to the cooled butter and whisk for about 1 minute, until fully combined. Whisk in the egg and vanilla, then add the preferment and whisk vigorously until the mixture is smooth and no streaks remain. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold gently until just combined to avoid overmixing. Finally, add your inclusions (fruit, chocolate chips, etc.) and fold them in gently.
- Ferment – You can certainly bake your muffins now, but we recommend putting your batter into a container with a lid and placing it into your refrigerator overnight to ferment. This will give the muffins a great fluffy texture and tangy flavor.
- Bake – When you’re ready to bake, preheat your oven to 350℉/177℃. The batter will be thick and slightly puffed. Line a muffin pan with 12 liners, portion the batter using a 2 oz ice cream scoop, and sprinkle the tops with turbinado sugar if desired. Bake for 25–30 minutes, or until the muffins are golden brown. Let them cool slightly, then enjoy warm or at room temperature.
Notes
* percentage of preferment calculated by % of prefermented flour
Feel free to use a stand mixer for this recipe if preferred. If doing so, use a whisk attachment for the wet ingredients, then change to a paddle for the dry ingredients and inclusions.