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–+ servings
sourdough rhubarb mini muffins

Sourdough Rhubarb Walnut Mini Muffins

AuthorBronwyn Case
These sourdough rhubarb walnut muffins are a great way to use rhubarb from the garden and sourdough discard. The tang from the rhubarb and long-fermentation gets balanced out by the nuttiness of the whole-grain flour and walnuts. They're a light but nourishing and satiating snack to have on the go!
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Prep Time30 minutes
Cook Time20 minutes
Additional Time 12 hours
Total Time12 hours 50 minutes
Servings24 Muffins

Ingredients  

  • 1/2 Cup Butter 115g
  • 1/2 Cup Sugar 100g
  • 1 tbsp Vanilla
  • 2 Eggs
  • 1/3 Cup Sourdough Discard 100g
  • 2/3 Cup Milk 160g
  • 1½ Cups All-purpose Flour 200g
  • 3/4 Cup Whole-grain Flour 100g
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup Chopped Rhubarb
  • 1/2 Cup Chopped Walnuts

Instructions 

Day 1: Prepare the Batter

  1. Melt 115g of butter in a small saucepan.
  2. In a medium-sized mixing bowl, combine 100g of sugar and the melted butter.
  3. Add 1 tablespoon of vanilla extract and mix well.
  4. Add 2 eggs and mix until fully incorporated.
  5. Stir in 180g of sourdough discard and 1/4 teaspoon of cinnamon, mixing until the batter is smooth.
  6. Add 200g of white flour, 100g of whole-grain flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
  7. Mix gently until just combined, avoiding overmixing.
  8. Carefully fold in 1 cup of chopped rhubarb and 1/2 cup of crushed walnuts, ensuring there are no dry spots in the batter.
  9. Cover the bowl and refrigerate the batter for 8+ hours to allow for cold fermentation.

Day 2: Bake the Muffins

  1. Preheat your oven to 450°F (230°C).
  2. Prepare silicone mini muffin trays or line mini muffin tins with paper liners.
  3. Scoop the batter into the muffin cups, filling each about 3/4 full.
  4. Place the muffins in the preheated oven, then immediately lower the temperature to 350°F (175°C).
  5. Bake for 20-25 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean.
  6. Allow the muffins to cool in the tin for a few minutes, then transfer them to a cooling rack.
  7. If using silicone liners, let the muffins cool completely before removing them from the liners.

Notes

Putting muffins into a hot oven and then reducing the temperature helps it rise better. The initial high heat gives the muffins a quick lift, and then lowering the temperature allows it to bake evenly without burning the outside. This technique ensures a well-risen muffin with a tender inside.
If you want to make regular sized muffins, simply use larger muffin cup trays, scoop more and bake 30-35 minutes at 350F.