Sourdough Pineapple Muffins with Active Starter or Discard

These sourdough pineapple muffins are sweet, tart, and full of tropical flavor. Packed with juicy pineapple, this recipe offers a summery way to use up excess sourdough starter.

Prep: 10 minutes
Cook: 30 minutes
Total Time: 40 minutes

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Ingredients

2 1/4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pineapple, chopped
1/2 cup grass-fed butter, room temperature soft/melted
1/2 cup sourdough starter, room temperature*
1 teaspoon lemon extract
1/2 cup whole milk, room temperature
2 eggs, room temperature
Extra fresh pineapple for topping

Instructions

Preheat your oven to 350° F.
Line a muffin tin with paper liners.
In a medium-large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and pineapple.
In a separate bowl, combine the butter, sourdough starter, lemon extract, whole milk, and two eggs.
Whisk until combined.
Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
Spoon the batter into the muffin tins. Optional— top with more fresh pineapple chunks.
Bake for about 30 minutes total. Rotate the pan halfway through.
Allow cooling for about 15 minutes.

Notes

Frozen and canned pineapples also work great in this recipe! If using frozen pineapple, defrost and drain off any excess liquid before using. For canned pineapple, drain thoroughly before using.
Use active starter or discard from the fridge, either way it’s “discarded” into the recipe since it isn’t used for rise.

Find it online: https://cultured.guru/blog/sourdough-pineapple-muffins-with-active-starter-or-discard