Sourdough Pecan Pie Muffins
Delicious sourdough pecan pie muffins, bite size pecan pie treat with full flavor made with sourdough starter/discard, brown sugar, pecans and vanilla.
Servings: 19 mini muffins
Calories: 92kcal
Equipment
Ingredients
- Wet Ingredients:
- ½ cup/ 100g sourdough discard unfed starter
- ½ cup/113g unsalted butter melted and slightly cooled
- ¾ cup /150g brown sugar light or dark
- 2 large eggs
- 1 teaspoon vanilla extract
- Dry Ingredients:
- ½ cup 75g all-purpose flour
- ¼ teaspoon salt
- Add-ins:
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with grease it butter well.
- Combine Dry Ingredients
- In a separate bowl, add flour, brown sugar, chopped pecans and salt and mix well
- Mix Wet Ingredients
- To the dry ingredients whisk together the sourdough discard, melted butter, eggs, and vanilla until smooth.
- Set aside and referigerate the batter for at least 30 minutes to 1 hour before baking
- Fill Muffin Tins
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake
- Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Video
Nutrition
Calories: 92kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 40mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg
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