Sourdough Pecan Muffin Recipe – Easy Brown Sugar & Vanilla Bake

Last Updated on 6 months ago by Neha Deshmukh

Sourdough Pecan Muffins: Easy Brown Sugar & Vanilla Bake

Hey everyone! I’m so excited to share this recipe with you – these sourdough pecan muffins are seriously addictive. I first stumbled upon a version of this while trying to use up sourdough discard, and honestly, it’s become a weekend staple in my house. They’re wonderfully moist, packed with pecan goodness, and have this lovely subtle tang from the sourdough. Plus, they’re surprisingly easy to whip up! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average muffins. The sourdough discard adds a depth of flavour you just won’t get otherwise. They’re perfect for breakfast, a mid-afternoon snack, or even a little treat with your evening chai. And the best part? They’re incredibly forgiving – even if you’re new to sourdough baking, you’ll have success with these. They yield about 19 mini muffins, perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to make these delightful sourdough pecan muffins:

• ?? cup sourdough discard
• ?? cup unsalted butter, melted
• ?? cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ?? cup all-purpose flour
• ?? teaspoon salt
• 1 cup chopped pecans

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure these muffins turn out just right:

• Sourdough Discard Usage: This is the perfect way to use up that sourdough discard you’ve been feeding! It doesn’t need to be super active, in fact, older discard works beautifully.
• Pecan Varieties: I love using regular pecans, but feel free to experiment! Maple pecans would add a lovely extra layer of flavour. You could even toast the pecans lightly before chopping for a more intense nutty taste.
• Brown Sugar Type: I usually use light brown sugar for these muffins, as it gives a lovely caramel flavour. Dark brown sugar will give a deeper, more molasses-like flavour – both work great, it just depends on your preference!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these sourdough pecan muffins:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin, or line it with paper liners. I prefer liners for easy cleanup!
2. In a large bowl, whisk together the flour, brown sugar, chopped pecans, and salt. Make sure everything is nicely combined.
3. Now, add the sourdough discard, melted butter, eggs, and vanilla extract to the dry ingredients. Mix everything together until just combined. Don’t overmix – a few lumps are perfectly fine.
4. This is a little trick I learned – let the batter rest for 30 minutes to 1 hour. This allows the flour to hydrate and results in a more tender muffin. Trust me, it’s worth the wait!
5. Once rested, divide the batter evenly into the muffin cups, filling them about ¾ full.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them – ovens vary!
7. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and helps them retain their shape.

Expert Tips

A few little things I’ve learned along the way:

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Using room temperature eggs helps everything come together more smoothly.
• For extra flavour, brush the tops of the muffins with melted butter after baking.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. You might need to add a little extra liquid.
• Vegan Adaptation: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use a vegan butter substitute.
• Nut-Free Option: Swap the pecans for sunflower seeds or pumpkin seeds.
• Spice Level – Cinnamon/Nutmeg Addition: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warmer flavour. My grandma always added a pinch of nutmeg!
• Holiday/Festive Variation: Add a sprinkle of festive sprinkles to the batter before baking for a fun holiday treat.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of cream cheese frosting or a drizzle of maple syrup. They also pair perfectly with a cup of hot masala chai or a glass of cold milk.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

• What is sourdough discard and can I use it if it’s very bubbly? Sourdough discard is the unfed portion of your sourdough starter. Yes, you can use bubbly discard – it won’t affect the outcome of the muffins!
• Can I substitute the pecans with another nut? Absolutely! Walnuts, almonds, or even macadamia nuts would be delicious.
• Can these muffins be frozen after baking? Yes, they freeze beautifully!
• What type of brown sugar works best in this recipe – light or dark? Both work! Light brown sugar gives a caramel flavour, while dark brown sugar is more molasses-like.
• How do I know when the muffins are perfectly baked? A toothpick inserted into the center should come out clean.
• Can I make these into mini muffins? What adjustments should I make to the baking time? Yes! Reduce the baking time to 8-10 minutes.