Sourdough Hummingbird Muffins
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A few weeks ago I finally took the plunge into sourdough. I’ve wanted to do it for years but something always stopped me. Since I’ve had more time on my hands I just decided to go for it and Virgil Flours was born.
I’ll be honest, so far Virgil hasn’t been too finicky and I’ve really enjoyed the recipes I’ve made using him. I feed him once a week and I use the discard for baking. I’ve made English Muffins, rolls, fruit muffins, and pizza crust.
Today I’m sharing a recipe for Sourdough Hummingbird Muffins. It uses one cup of sourdough discard or one cup of sourdough starter from a fed starter. Either will work with these muffins.
Then I started adding things to it. Originally I was just going to try and add in some crushed pineapple and call it a day but I had a very overripe banana I needed to use. Since I was using pineapple and bananas it only made sense to add in some pecans and make these into hummingbird muffins.
The dough ended up being pretty wet but I scooped it into the muffin tins and popped them in the oven. I had enough batter for 16 muffins. The muffins got some rise in the oven and came out just starting to brown on top.
I waited until they cooled before trying them. The sweetness from the pineapple and bananas went well with the pecans. I topped some of mine with butter and a few others with flavored cream cheese. These are a delicious breakfast muffin but because of the sweetness they are great as a snack too.
Sourdough Hummingbird Muffins
Ingredients
- 2 c. flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 c. sourdough starter
- 1 stick butter melted
- 1/2 c. brown sugar
- 1/4 c. sugar
- 1 egg
- 1/2 c. water
- 1/2 c. crushed pineapple
- 1 ripe banana mashed
- 1/3 c. pecans chopped
Instructions
- Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners.
- In a medium bowl combine the flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
- In a large bowl combine the sourdough starter, butter, brown sugar, and sugar. Mix until well combined.
- Add in the egg and the water. Mix well.
- Add the flour mixture to the butter mixture and mix until just combined.
- Fold in the pineapple, banana, and pecans.
- Divide the muffin batter between 12-16 muffin cups, filling 3/4 of the way full.
- Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely on a wire rack.
Notes
Tropical Flavors
- Coconut Cake by Family Around the Table
- Grilled Pork Chops with Pineapple Salsa by A Day in the Life on the Farm
- Hawaiian Chicken by Making Miracles
- Mango Chile Margarita by Karen’s Kitchen Stories
- Mango Margarita by Art of Natural Living
- Pina Colada Tacos by Blogghetti
- Pineapple Cupcakes with Coconut Cream Icing by That Recipe
- Pineapple Lemonade by Palatable Pastime
- Sourdough Hummingbird Muffins by Hezzi-D’s Books and Cooks
Oh this looks really good! I’ve been looking for more sourdough ideas! Can’t wait to try this!
I’ll be sharing a new sourdough recipe every month! I’ve got a few on there now and just made soft pretzels which are so good!
I love all things sourdough! These muffins sound like a perfect breakfast or snack.
I had my first hummingbird muffin on Mother’s Day! Yum!
I would love to have one of these this morning. I really need to make a sourdough starter. I would have never thought to make muffins with the discard.
I love that you used sourdough starter in these muffins!
What a fantastic idea. I love the idea of using some sweetened cream cheese for serving too.. I have plenty of starter and loads of pecans…..
I can always use more sourdough recipes. Once I take my starter out of hibernation I suddenly draw a blank on what to make with it. These muffins sound like a great blend, sweet fruit with tangy sourdough and buttery nuts.