Sourdough Einkorn Raspberry Chocolate Muffins
- Sarah
- 18 minutes ago
- 3 min read
Life gets hectic, but I look forward to my Saturday morning baking time. This is when I put on some classical music and enjoy the routine of measuring, mixing, and creating breakfast goodies for my kids and husband. It's when I get to slow down a little and get back to the basics of nurturing my family, apart from my wild life of juggling two jobs, homeschooling, and enormous advocacy work.
This weekend, I enjoyed creating a new recipe for Sourdough Einkorn Raspberry Chocolate Muffins, mmm! I have many different muffin recipes, so what's this new recipe got going for it?
It's sourdough, which means that the flour in this recipe is more digestible and more nutritious.
It's Einkorn, so it has more protein, less gluten, and more nutrition than modern wheat.
The sourdough combined with baking powder gives these muffins a fantastic rise, so they're nice and fluffy. Just look at how pretty they are!
It's raspberry-chocolate! So obviously it's yummy. :)
The sourdough starter I use in this recipe is active and bubbly. So, if you're doing the only-feed-it-once-a-week-and-keep-it-in-the-fridge sourdough method, you will need to pull out your starter and feed it early in the day, then leave it on the counter so it can get nice and bubbly before you put this recipe together.
For fresh morning muffins, you'll need to get this recipe started the night before you want to bake the muffins.
Sourdough Einkorn Raspberry Chocolate Muffins
Makes 12 muffins
For the overnight ferment:
1 cup active Einkorn sourdough starter
1&1/2 cups Einkorn all-purpose flour (I use Jovial brand)
1/2 cup whole raw milk kefir (or substitute plain whole milk yogurt, thinned just a little with some milk to make it runnier)
To add in the morning:
1/2 cup sucanat
1/2 tsp fine-ground Celtic sea salt
1&1/2 tsp aluminum-free baking powder
6 Tb melted butter
2 large eggs, preferably from pastured hens
3/4 cup semi-sweet mini chocolate chips ( I use Enjoy Life soy-free chocolate chips)
1&1/2 cups frozen raspberries, preferably organic
The night before you want to bake the muffins, combine the Einkorn sourdough starter, Einkorn flour, and milk kefir in a large bowl.
Stir to combine. Make sure there is some headspace at the top of your bowl, because this will rise overnight.
Cover the bowl and leave at room temperature overnight, 8-12 hours.
In the morning, you will probably see that your batter has risen overnight, and maybe even fallen some. Don't worry; the baking powder in this recipe will make sure that you get a nice rise in the recipe regardless.
Preheat your oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.
Line your muffin tin with paper liners. I like If You Care unbleached muffin papers because they are naturally non-stick!
In a medium bowl, combine the sucanat, salt, ginger, and baking powder. Whisk to combine.
Add the eggs and melted butter to the sucanat mixture. Use a mixer to mix these ingredients together well.
Mix the egg mixture into your Einkorn batter. Mix just until everything is well incorporated (and don't overmix).
Fold in the chocolate chips and frozen raspberries.
Scoop the batter into the muffin cups. I like to use a 3-Tb scoop, which makes it really easy to have evenly-filled muffin cups.
Bake the muffins at 350 degrees for 32-38 minutes, until the muffins have started to brown on top.
Remove from the oven, allow to cool, and enjoy!
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