Make Whole Wheat Maple Pecan Sourdough Muffins
Craving a soft, nutty muffin to enjoy with your morning coffee—without the dairy? These Whole Wheat Maple Pecan Sourdough Muffins are moist, gently sweetened with maple syrup, and packed with crunchy pecans. Naturally dairy free and made with whole grains, they’re a wholesome alternative to traditional muffins—especially if long-fermented. Want to take them over the top? Add the pecan and brown sugar crumble for a truly irresistible treat.
Ingredients
- 200 g whole wheat flour or wheat berries see below
- 100 g sourdough discard or active starter
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 120 ml oil
- 200 g maple syrup
- 1 tsp natural vanilla essence
- 2 eggs
- 1 tsp cinnamon
- 200 g pecan nuts roughly chopped
For the crumble topping (optional):
- 3 tbsp olive oil
- 75 g pecans
- 75 g brown sugar
- pinch of salt
- 1/2 tsp cinnamon optional
Instructions
- If you are not going to long ferment the batter, preheat the oven to 180°C.
- If milling your own flour, measure your wheat (or einkorn) berries and mill them directly into the bowl you will be using to mix your muffin batter. If you are not milling your flour, measure the flour directly into the bowl.
- Add the other dry ingredients to the flour (baking powder, salt, spices) and stir them together.
- Next add all the other ingredients, including the pecans, and mix well to combine. The batter will be quite loose, this is normal.
- If you would like to long ferment your batter, cover the bowl and put it in the fridge for at least 1 hour or up to 24 hours. If you are not fermenting your batter, bake immediately as described below.
- Before baking, make sure your oven is preheated to 180°C.
- If using, make the crumble topping by adding all of the ingredients for the crumble to a food processor and mixing until the nuts are chopped and everything is combined.
- Place muffin liners in a muffin tin and spoon the batter into each muffin case. I like to use a large cookie scoop to do this. Sprinkle about 1 tbsp of crumble topping onto each muffin.
- Bake in the oven for 20-25 mins. Check your muffins after 20 mins. Muffins that have been long fermented in the fridge may require a slightly longer cooking time. I like to check that my muffins are cooked by inserting a skewer into a muffin. If it comes out clean, the muffins are done.
- Allow to cool on a wire rack. Enjoy warm or cold with a steaming cup of tea or coffee!