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May 22, 2025
Sourdough Doughnut Muffins: A Sweet, Tangy Fusion of Comfort and Craft

Why Sourdough Doughnut Muffins?

Doughnut muffins are a nostalgic treat, blending the best qualities of a cinnamon-sugar doughnut with the ease of a muffin. By adding a sourdough starter, this recipe introduces a tangy complexity that sets it apart from standard baked goods. The natural fermentation of the sourdough enhances flavor, improves texture, and makes the muffins slightly more digestible due to the breakdown of gluten during fermentation. The result is a tender, flavorful muffin coated in a buttery, cinnamon-sugar crust that mimics the joy of a freshly fried doughnut—without the mess of deep-frying.

This recipe is ideal for bakers who love experimenting with sourdough in creative ways. It’s perfect for breakfast, brunch, or an afternoon snack, and it’s versatile enough to adapt to various dietary needs. Let’s dive into the recipe and learn how to make these irresistible Sourdough Doughnut Muffins!

Ingredients for Sourdough Doughnut Muffins

To create these delectable Sourdough Doughnut Muffins, you’ll need the following ingredients. This recipe yields 12 standard-sized muffins, perfect for sharing or savoring over a few days.

Muffin Batter:

  • 1 cup (240g) active sourdough starter (100% hydration, fed 6-8 hours prior)
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, for warmth)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/3 cup (80ml) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) whole milk (or plant-based milk for dairy-free)
  • 1/4 cup (60g) plain yogurt or sour cream (for added moisture)

Coating:

  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted

Equipment:

  • Large mixing bowl
  • Whisk and spatula
  • 12-cup standard muffin tin
  • Muffin liners or nonstick spray
  • Measuring cups and spoons
  • Small bowl for coating
  • Pastry brush (optional, for coating)

Step-by-Step Instructions

Follow these detailed steps to create tender, flavorful Sourdough Doughnut Muffins with a perfect cinnamon-sugar crust.

Step 1: Prepare the Sourdough Starter

  1. Activate Your Starter: Ensure your sourdough starter is active and bubbly, ideally fed 6-8 hours before use. It should double in size and pass the float test (a small spoonful floats in water).
  2. Plan Ahead: Since the dough requires an overnight rest, feed your starter the evening before you plan to bake.

Step 2: Mix the Batter

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  2. Mix Wet Ingredients: In a separate bowl, combine the active sourdough starter, granulated sugar, brown sugar, melted butter, egg, vanilla extract, milk, and yogurt. Whisk until smooth.
  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter will be thick and slightly lumpy—avoid overmixing to keep the muffins tender.

Step 3: Rest the Batter

  1. Cover and Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest at room temperature for 8-12 hours (overnight). This fermentation enhances flavor and texture.
  2. Check Consistency: After resting, the batter should be slightly bubbly. If it’s too thick, add 1-2 tablespoons of milk to loosen it.

Step 4: Preheat and Prepare

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
  2. Fill Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow for rising.

Step 5: Bake the Muffins

  1. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  2. Cool Slightly: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.

Step 6: Coat the Muffins

  1. Prepare Coating: In a small bowl, mix the granulated sugar and cinnamon. Have the melted butter ready in another bowl.
  2. Coat Warm Muffins: While the muffins are still warm, brush each one lightly with melted butter (or dip the tops briefly). Roll or sprinkle with the cinnamon-sugar mixture to coat evenly.
  3. Cool Completely: Allow the muffins to cool slightly before serving to let the coating set.

Step 7: Serve and Enjoy

  1. Serve Warm: Sourdough Doughnut Muffins are best enjoyed warm, when the cinnamon-sugar coating is slightly crisp and the interior is soft.
  2. Optional Toppings: Serve with a drizzle of honey, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra treat.
  3. Pairings: Enjoy with coffee, tea, or a glass of milk for a perfect breakfast or snack.

Tips for Perfect Sourdough Doughnut Muffins

  1. Use a Lively Starter: An active sourdough starter is crucial for flavor and proper rise. If your starter is weak, give it an extra feeding before starting.
  2. Don’t Skip the Rest: The overnight rest allows the sourdough to develop its tangy flavor and improves the muffins’ texture.
  3. Avoid Overmixing: Stir the batter just until combined to ensure a tender crumb.
  4. Customize the Coating: Adjust the cinnamon-sugar ratio to your taste, or add a pinch of cardamom or nutmeg for a unique twist.
  5. Storage: Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5 minutes to refresh.

Variations and Dietary Adaptations

Sourdough Doughnut Muffins are highly adaptable. Here are some variations to suit different preferences and dietary needs:

Vegan Sourdough Doughnut Muffins

  • Replace Butter: Use vegan butter or coconut oil for the batter and coating.
  • Swap Egg: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 10 minutes).
  • Use Plant-Based Milk: Opt for almond, oat, or soy milk, and replace yogurt with a dairy-free alternative.

Gluten-Free Sourdough Doughnut Muffins

  • Gluten-Free Starter: Use a gluten-free sourdough starter (made with rice flour or a gluten-free blend).
  • Flour Substitute: Replace all-purpose flour with a 1:1 gluten-free baking blend.
  • Check Baking Powder: Ensure your baking powder is gluten-free.

Spiced Variations

  • Pumpkin Spice: Add 1 teaspoon pumpkin pie spice to the batter and 1/4 cup pumpkin puree for a fall-inspired twist.
  • Chocolate Glaze: Skip the cinnamon-sugar coating and dip the muffins in a chocolate glaze (melt 1 cup chocolate chips with 2 tablespoons butter).
  • Fruit-Infused: Fold in 1/2 cup of mashed banana or applesauce for added moisture and flavor.

Healthier Sourdough Doughnut Muffins

  • Reduce Sugar: Cut the granulated sugar in the batter to 1/3 cup and use a lighter coating.
  • Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour for a heartier texture.

The History of Doughnut Muffins and Sourdough

Doughnut muffins are a modern invention, likely inspired by the popularity of both doughnuts and muffins in American bakeries. The concept emerged as a way to capture the sugary, spiced exterior of a doughnut in a baked, fuss-free muffin form. Adding sourdough to the mix is a contemporary twist, reflecting the resurgence of sourdough baking in recent years, driven by home bakers seeking artisanal, fermented foods.

Sourdough itself has a rich history, dating back thousands of years to ancient Egypt, where natural fermentation was used to leaven bread. Today, sourdough is celebrated for its complex flavor and health benefits, including improved digestibility. By incorporating sourdough into a sweet treat like doughnut muffins, this recipe bridges the gap between rustic tradition and indulgent modernity, offering a fresh take on two beloved classics.

Pairing Suggestions

Sourdough Doughnut Muffins are versatile enough to shine at breakfast, brunch, or dessert. Here are some pairing ideas:

  • Beverages: Pair with a strong espresso, chai latte, or hot apple cider for a cozy experience.
  • Spreads: Serve with fruit preserves, clotted cream, or nut butter for extra decadence.
  • Sides: Enjoy alongside fresh fruit, yogurt, or a savory quiche for a balanced brunch.
  • Dessert: Top with ice cream and caramel sauce for a show-stopping dessert.

Nutritional Information (Per Muffin, Based on 12 Muffins)

  • Calories: ~220 kcal
  • Fat: 10g
  • Carbohydrates: 30g
  • Protein: 4g
  • Sugar: 15g

Note: Nutritional values are approximate and depend on specific ingredients and coating.

Frequently Asked Questions

Can I make the batter ahead of time?
Yes, the batter can rest in the refrigerator for up to 24 hours after the overnight fermentation. Bring it to room temperature before baking.

What if I don’t have a sourdough starter?
You can make a quick version by omitting the starter, increasing the baking powder to 1.5 teaspoons, and adding 1/2 cup extra flour and 1/4 cup extra milk. Note that this will lack the sourdough flavor.

How do I store leftovers?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in an oven to restore texture.

Can I freeze Sourdough Doughnut Muffins?
Yes, freeze uncoated muffins in an airtight container for up to 3 months. Thaw and reheat, then apply the cinnamon-sugar coating.

Final Thoughts

Sourdough Doughnut Muffins are a delightful fusion of nostalgia and innovation, combining the comforting sweetness of a doughnut with the wholesome tang of sourdough. With their tender crumb, crispy cinnamon-sugar coating, and endless customization options, these muffins are perfect for bakers looking to impress or simply enjoy a cozy treat. Whether served at a festive brunch or savored with a cup of coffee, these muffins are sure to become a favorite in your baking repertoire. So activate your sourdough starter, preheat your oven, and indulge in the magic of Sourdough Doughnut Muffins!

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May 22, 2025
Sourdough Sopapillas: A Crispy, Fluffy Twist on a Classic Treat

Why Sourdough Sopapillas?

Sopapillas are traditionally made with a simple dough of flour, water, baking powder, and fat, resulting in a light and crispy texture. By introducing a sourdough starter, this recipe enhances the flavor profile with a slight tang and a more complex, fermented taste. The natural leavening power of the sourdough starter also contributes to the sopapillas’ signature puff, creating an airy interior encased in a golden, crispy shell. This approach not only elevates the taste but also appeals to home bakers who love experimenting with sourdough in unexpected ways.

This recipe is designed to be approachable for those familiar with sourdough baking while remaining accessible for beginners. It’s perfect for a weekend project, a festive gathering, or a cozy evening treat. Plus, we’ll provide variations to suit different dietary preferences and serving styles. Let’s dive into the recipe and learn how to make these irresistible Sourdough Sopapillas!

Ingredients for Sourdough Sopapillas

To create fluffy, flavorful Sourdough Sopapillas, you’ll need the following ingredients. This recipe makes approximately 24 small sopapillas, serving 4-6 people.

Dough:

  • 1 cup (240g) active sourdough starter (100% hydration, fed 6-8 hours prior)
  • 2 cups (240g) all-purpose flour (plus extra for dusting)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter, melted (or vegetable shortening for a traditional touch)
  • 1/2 cup (120ml) warm water (about 110°F/45°C)
  • 1/4 cup (60ml) whole milk (or plant-based milk for a dairy-free option)

For Frying:

  • Vegetable oil or canola oil (enough for 2 inches of oil in a deep skillet or Dutch oven)

Toppings (Optional):

  • Honey or agave syrup
  • Powdered sugar
  • Cinnamon sugar (mix 1/4 cup sugar with 1 teaspoon ground cinnamon)
  • Whipped cream or vanilla ice cream (for dessert)
  • Savory fillings like refried beans, shredded chicken, or cheese

Equipment:

  • Large mixing bowl
  • Rolling pin
  • Sharp knife or bench scraper
  • Deep skillet or Dutch oven
  • Slotted spoon or tongs
  • Paper towels
  • Thermometer (optional, for checking oil temperature)

Step-by-Step Instructions

Follow these detailed steps to create golden, puffy Sourdough Sopapillas that are crispy on the outside and soft on the inside.

Step 1: Prepare the Dough

  1. Activate Your Starter: Ensure your sourdough starter is active and bubbly, ideally fed 6-8 hours before use. It should double in size and pass the float test (a small spoonful floats in water).
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  3. Add Wet Ingredients: Add the active sourdough starter, melted butter, warm water, and milk to the dry ingredients. Stir with a wooden spoon or your hands until a shaggy dough forms.
  4. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and slightly elastic. The dough should be soft but not sticky. If it’s too sticky, add a tablespoon of flour at a time.

Step 2: Rest the Dough

  1. Cover and Rest: Place the dough back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes. This allows the gluten to relax and the sourdough to impart its flavor.

Step 3: Shape the Sopapillas

  1. Roll Out the Dough: On a lightly floured surface, roll the dough to about 1/4-inch thickness. Aim for an even thickness to ensure uniform puffing.
  2. Cut into Squares or Triangles: Using a sharp knife or bench scraper, cut the dough into 3×3-inch squares or triangles. Traditional sopapillas are often square, but you can experiment with shapes.
  3. Cover Again: Place the cut pieces on a floured baking sheet and cover with a towel to prevent drying out while you heat the oil.

Step 4: Heat the Oil

  1. Prepare the Oil: In a deep skillet or Dutch oven, pour enough vegetable oil to reach a depth of 2 inches. Heat the oil over medium heat to 375°F (190°C). If you don’t have a thermometer, test the oil by dropping a small piece of dough into it; it should sizzle and rise to the surface immediately.
  2. Maintain Temperature: Keep the oil temperature steady to avoid greasy sopapillas (too low) or burnt ones (too high).

Step 5: Fry the Sopapillas

  1. Fry in Batches: Carefully add 2-3 dough pieces to the hot oil, avoiding overcrowding. Fry for 1-2 minutes per side until golden brown and puffed up.
  2. Flip Carefully: Use a slotted spoon or tongs to flip the sopapillas halfway through cooking.
  3. Drain Excess Oil: Remove the sopapillas to a plate lined with paper towels to drain. Repeat with the remaining dough.

Step 6: Serve and Garnish

  1. Sweet Toppings: For a classic dessert, drizzle warm sopapillas with honey or dust with powdered sugar or cinnamon sugar. Serve with whipped cream or ice cream for an indulgent treat.
  2. Savory Option: Stuff with refried beans, shredded chicken, or cheese for a savory twist, and serve with salsa or guacamole.
  3. Serve Immediately: Sopapillas are best enjoyed fresh and warm for maximum crispiness and flavor.

Tips for Perfect Sourdough Sopapillas

  1. Use an Active Starter: A lively sourdough starter is key to achieving the right texture and flavor. If your starter is sluggish, give it an extra feeding before starting.
  2. Don’t Overwork the Dough: Knead just until smooth to keep the sopapillas tender. Over-kneading can make them tough.
  3. Maintain Oil Temperature: Use a thermometer to keep the oil at 375°F (190°C). Too low, and the sopapillas will absorb oil; too high, and they’ll burn.
  4. Experiment with Shapes: While squares are traditional, try triangles or smaller bite-sized pieces for a fun twist.
  5. Store Leftovers: Sopapillas are best fresh, but you can store leftovers in an airtight container for up to 1 day. Reheat in a 350°F (175°C) oven for 5 minutes to restore crispiness.

Variations and Dietary Adaptations

Sourdough Sopapillas are highly customizable. Here are some variations to suit different tastes and dietary needs:

Vegan Sourdough Sopapillas

  • Replace Butter: Use vegetable shortening or vegan butter.
  • Swap Milk: Substitute with almond, oat, or soy milk.
  • Toppings: Use agave syrup or maple syrup instead of honey.

Gluten-Free Sourdough Sopapillas

  • Gluten-Free Starter: Use a gluten-free sourdough starter (made with rice flour or a gluten-free blend).
  • Flour Substitute: Replace all-purpose flour with a 1:1 gluten-free flour blend designed for baking.

Whole Wheat Sourdough Sopapillas

  • Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor. Note that the texture may be slightly denser.
  • Adjust Liquid: You may need a tablespoon or two more water, as whole wheat flour absorbs more liquid.

Savory Sourdough Sopapillas

  • Herbed Dough: Add 1 teaspoon of dried herbs (like oregano or rosemary) or 1 tablespoon of fresh chopped herbs to the dough.
  • Stuffing Ideas: Fill with seasoned ground beef, sautéed vegetables, or a mix of cheeses for a savory appetizer.

The History of Sopapillas

Sopapillas trace their origins to the cuisines of New Mexico and other parts of the Southwestern United States, with influences from Spanish and Indigenous culinary traditions. The name “sopapilla” comes from the Spanish word sopaipa, meaning a fried pastry soaked in oil or syrup. These pastries are closely related to frybreads and buñuelos, sharing a similar dough and frying technique.

Traditionally, sopapillas were made with a quick dough leavened with baking powder, but this recipe’s use of sourdough starter adds a modern twist, drawing on the growing popularity of sourdough baking. In New Mexico, sopapillas are a cultural icon, served at festivals, family gatherings, and restaurants, often drizzled with honey or stuffed with savory fillings like beans or carne adovada. The incorporation of sourdough reflects the current trend of blending traditional recipes with artisanal techniques, making this dish a perfect bridge between heritage and innovation.

Pairing Suggestions

Sourdough Sopapillas are versatile enough to shine as a dessert or a savory dish. Here are some pairing ideas:

  • Dessert: Serve with a scoop of vanilla ice cream and a drizzle of warm honey or caramel sauce.
  • Savory: Pair with a bowl of green chile stew or a fresh avocado salad for a Southwestern-inspired meal.
  • Beverages: Enjoy with a hot cup of Mexican hot chocolate, a refreshing horchata, or a crisp lager.
  • Side Dishes: For savory sopapillas, serve with guacamole, salsa, or a side of Mexican rice.

Nutritional Information (Per Serving, Based on 6 Servings)

  • Calories: ~200 kcal (without toppings)
  • Fat: 10g (varies with frying oil)
  • Carbohydrates: 25g
  • Protein: 4g
  • Sodium: 300mg

Note: Nutritional values are approximate and depend on specific ingredients and frying method.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and frying.

What if I don’t have a sourdough starter?
You can make a quick version by omitting the starter and increasing the baking powder to 2 teaspoons. Add an extra 1/2 cup flour and 1/4 cup water to compensate.

How do I store leftovers?
Store in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat in an oven to restore crispiness.

Can I bake instead of fry?
For a lighter option, bake at 400°F (200°C) for 10-12 minutes until golden. Brush with melted butter for flavor, but note they won’t puff as much.

Final Thoughts

Sourdough Sopapillas are a delightful fusion of tradition and creativity, combining the crispy, puffy texture of classic sopapillas with the tangy depth of sourdough. Whether you’re drizzling them with honey for a sweet treat or stuffing them with savory fillings for a hearty snack, these pastries are sure to impress. With a straightforward recipe and endless customization options, Sourdough Sopapillas are perfect for home bakers looking to explore new flavors while honoring a beloved culinary tradition. So fire up your skillet, activate your sourdough starter, and treat yourself to a batch of these golden delights!

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