Sourdough Tangerine Muffins

These sourdough tangerine muffins are a great way to use up your extra sourdough discard. Plus, they are tangy and delicious. 

 

If you maintain a sourdough starter, these tangerine muffins are a great way to use up some of the extra discard when you feed your levain. 

The flavors of the tangerine along with the sourdough adds a bit of tang to these sweet and citrus-y muffins. 

Don't worry. If you don't have a sourdough starter, you can substitute an extra 100 grams of flour and 100 grams of water. However, if you do maintain a starter, these muffins will help assuage any guilt you may have in tossing out extra starter. 

If you're not familiar with maintaining a sourdough starter, here's how it works...

Maintaining a sourdough starter: 

Once you have a viable sourdough starter, to maintain it, you have to pull out a small amount of your starter to use in a bread recipe and then feed it with flour and water so that it grows and gets active. Once it's active, you use it to leaven your bread. 

The problem is that sometimes you end up with a lot more starter than you can use, so you often have to toss some of it.. or end up with a huge amount of sourdough starter... like "the blob." 

I keep my starter in the refrigerator, so I have to revive it when I'm ready to use it. This requires a couple of "feedings" of a 50/50 mix of flour and water (by weight) to get the starter active. While this method is super convenient, it can produce more starter than I want, and I still toss some of the excess starter periodically. 

As much as I can, I use the excess for sourdough onion rings, sourdough cranberry muffins, blueberry cornmeal muffins, sourdough pecan muffins, and these tangerine muffins. Plus, you can use the discard for cheesy crackers, chocolate chip cookies, and Belgian-style waffles. 

If you totally dislike tossing out excess sourdough, just remember you can replace flour and water in any recipe with some of your sourdough starter. All you need is a kitchen scale and a calculator. 

Ingredients You Will Need:

Sourdough Starter: You can use freshly fed or even starter that is totally spent. 

Pantry and Fridge Ingredients: All purpose flour, sugar, baking powder, eggs, baking soda, salt, pure vanilla extract, and grapeseed or vegetable oil. 

Tangerines: You will need the zest of two tangerines plus 2 tablespoons of juice. I also uses an optional ingredient, orange oil. 

The Muffin Method:

Use the "muffin method" to make these muffing. What is the muffin method? 

Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Next, pour the dry ingredients into the wet ingredients (or vice versa) and gently stir everything together. 

Next, using a cookie scoop, drop the batter into paper lined cavities of a muffin tin and bake for 15 to 18 minutes. 

Once the muffins cool, mix some tangerine juice with powdered sugar and drizzle the tops of the muffins with it. 

These muffins are great the day they are made. You can also keep them for up to three days in an air tight container at room temperature. 

Before glazing, you can individually wrap each and freeze them as well. After thawing, drizzle them with the glaze. 

If you don't have tangerines, you can substitute any citrus, including lime, lemon, orange, or grapefruit. These muffins aren't too sugary, so there is no reason to adjust it, although you can if you want to. 

More Muffin Monday Recipes: 

• Banana Pineapple Muffins with Macadamia Nuts from A Day in the Life on the Farm
• Ginger & Lemon Muffins from Jolene's Recipe Journal
• Jalapeño Cheddar Muffins from Food Lust People Love
• Lemon Zucchini Muffins from Palatable Pastime
• Sourdough Apple Pie Muffins from Zesty South Indian Kitchen
• Sourdough Tangerine Muffins from Karen's Kitchen Stories

Sourdough Tangerine Muffins

Yield: 12 muffins

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These sourdough tangerine muffins are a great way to use up your extra sourdough discard. Plus, they are tangy and delicious.

Ingredients

• 70 grams (1/4 cup plus 2 tablespoons) granulated sugar
• Zest of two tangerines
• 200 grams (1 2/3 cups) all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoons (5 grams) salt
• 200 grams 100% hydration sourdough starter (fresh or discard)
• 2 eggs
• 100 grams (1/4 cup plus 3 tablespoons) neutral oil
• 30 grams (2 tablespoons) tangerine juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon orange oil (optional)

For the Glaze

• 1 cup confectioners' sugar
• 2 tablespoons tangerine juice

Instructions

1. Heat your oven to 350 degrees F and line a 12-cavity muffin tin with paper liners.
2. In a large bowl, combine the sugar and zest and pinch everything together with your fingers until the sugar is flavored and colored with the zest.
3. Whisk in the flour, baking powder, baking soda, and salt.
4. In a medium bowl, combine the starter and eggs and whisk. Whisk in the oil, juice, vanilla, and orange oil.
5. Pour the wet ingredients into the dry ingredients and fold until just combined.
6. Divide the ingredients with a cookie scoop among the lined muffin cavities.
7. Bake the muffins for 15 to 18 minutes. Cool completel on a wire rack.
8. Combine the glaze ingredients and drizzle over the muffins.

Nutrition Facts

Calories

230

Fat (grams)

9 g

Sat. Fat (grams)

1 g

Carbs (grams)

34 g

Fiber (grams)

1 g

Net carbs

33 g

Sugar (grams)

17 g

Protein (grams)

3 g

Cholesterol (grams)

27 mg

https://www.karenskitchenstories.com/2024/02/sourdough-tangerine-muffins.html

Karen's Kitchen Stories

muffins, citrus

breakfast

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