Description
At its core, the Espresso Walnut Sourdough Muffins recipe is a clever adaptation of a classic quick bread. It utilizes the fermentation-derived flavors of a sourdough starter to enhance a sweet batter. Unlike a traditional loaf of sourdough bread, these muffins do not require hours of proofing or complex folding techniques. Instead, they rely on the chemical reaction between the sourdough acidity and baking soda to provide immediate rise and fluffiness.
Ingredients
Dry
- 1½ cups all-purpose flour
- ¾ cup brown sugar (light or dark)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp espresso powder (or finely ground instant coffee)
- ¾ cup chopped walnuts
Wet
- 1 cup sourdough discard (unfed)
- â…“ cup neutral oil or melted butter
- 1 large egg
- ½ cup milk (or buttermilk)
- 1 tsp vanilla extract
Optional topping
- Coarse sugar or extra chopped walnuts
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
Mix dry ingredients in a large bowl: flour, brown sugar, baking soda, baking powder, salt, espresso powder, and walnuts.
Whisk wet ingredients in a separate bowl until smooth.
Combine wet and dry ingredients just until no dry flour remains. Do not overmix.
Fill muffin cups about ¾ full. Sprinkle toppings on if using.
Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a rack.
Notes
These Espresso Walnut Sourdough Muffins are delicious warm with a pat of butter or a swipe of honey. For an extra café-style touch, pair them with a cappuccino or drizzle a light espresso glaze on top before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~240 kcal
Keywords: Coffee Sourdough Discard Muffins, Sourdough Espresso Nut Muffins, Coffee Walnut Sourdough Muffins, Sourdough Discard Breakfast Muffins