Hello! I know it's been a while since I last published anything here, but life has a way of keeping us busy, right? Anyway, I'm back now with a recipe I'm excited to share with all of you. Recently, I've taken on the role of a sourdough mom to my hungry baby girl, Genesis. Fun fact: did you know that sourdough discard, the portion of starter that's removed before feeding, can be repurposed in all sorts of delicious recipes? Neither did I! Thankfully I’ve kept a bit of discard in my fridge for this recipe!
I can offer an in-depth tutorial on the birthing process of Genesis if anyone is interested. I've also considered dehydrating her, so if anyone wants a sourdough starter of their own, just shoot me a message!
Ingredients
Batter
8 tablespoons (113 g) unsalted butter (room temperature)
1/4 cup (50 g) sugar
1 large egg
½ cup (125 g) sourdough starter discard
1 cup (246 g) ricotta
zest of 1 lemon, 1 lime, and 1 orange
1 teaspoon (5 g) vanilla extract
1/4 cup (60 g) milk
1/4 cup (60 g) of citrus juice (lemon, lime, and orange)
2 cups (240 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon (5 g) fine sea salt
Glaze
1 cup (120 g) powdered sugar
2 tablespoons (30 g) citrus juice
1 tablespoon (15 g) melted butter
Instructions
Preheat the oven to 350°F and line a 12-count muffin tin with paper liners, or lightly grease it.
In a bowl, whisk together the flour, salt, baking powder, and baking soda, and set it aside.
In another mixing bowl, add the room temperature butter and sugar. Use an electric hand mixer to cream the butter and sugar together. Then, add the egg, sourdough discard, milk, ricotta, citrus juice and zest, and vanilla extract. Mix until smooth.
Combine the wet ingredients with the dry ingredients, mixing with a spatula until just combined, making sure not to overmix. The batter will be thick. Allo
w the batter to rest for 30 minutes before baking, or place it in the fridge to ferment overnight.
Divide the batter evenly into the 12 liners. If the batter has been chilling in the fridge, it will be stiff. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer the muffins to a cooling rack and let them cool completely before glazing.
For the glaze, mix the powdered sugar, citrus juice, and butter in a small bowl until smooth. It will take a minute of stirring for the butter to incorporate. Drizzle the glaze over the muffins or dip the top of each muffin into it.
And that’s my recipe for 'Citrus Sourdough Muffins'! Let me know if you try it by leaving a comment below.
God Bless - Josephine