Originally posted November 12, 2014

Sourdough Sweet Potato Muffins

Sourdough Sweet Potato Muffins by Sarah Xiong

Fragrant, slightly sweet muffin. To get the best rise, bake the muffins within 5 minutes of mixing the leavening agents.


  • 7 oz sourdough, 100% hydration
  • 4 oz ap flour
  • 1 oz whole wheat flour
  • 2 tbsp ground flax
  • 2 tbsp dry milk powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 9 oz sweet potato, baked and grated
  • 2 oz honey
  • 2.5 oz granulated sugar
  • 2 oz oil
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
12 muffins


Mix everything but the flours, baking powder and baking soda in a large bowl til no traces of the sourdough appear. Mix in ap and whole wheat flours til just moistened. Let sit for minimum of 2 hours, maximum 4.

Preheat oven to 350. Grease and flour 12 cup muffin tin.

Place the baking powder and baking soda in a small bowl along with 1/8 c of the batter. Mix together thoroughly. Fold into the large bowl.

Divide evenly into the muffin tins and bake for 30-35 minutes or til toothpick inserted comes out clean.



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