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Mar 25, 2024

Sourdough Multi-grain Grape Muffins

These sourdough multi-grain grape muffins, which also include Kamut, maple syrup, and amaranth, have a wonderful nutty sweet flavor. 

Sourdough Multi-grain Grape Muffins on a yellow cake stand.

These muffins have a lovely sweet nutty flavor from two kinds of flour and amaranth, and are filled with chunks of fresh grapes. 

They are topped with slivered almonds and a sprinkle of more amaranth for a fun presentation. Add them to your breakfast muffin basket. They might actually be the first to disappear. 

Between the generous amount of grapes and the moisture retaining properties of the Kamut, these muffins are so moist. 

Sourdough Multi-grain Grape Muffins on a blue plate.

These muffins didn't last very long in our house. Even though there are only two of us, we found excuses to enjoy "just one more!" My excuse was that they are filled with fruit. Right? 

Ingredients In these Sourdough Kamut Muffins: 

Granted, these muffins contain a few ingredients that you might not find in your pantry and might seem a bit geeky, but if you enjoy exploring ancient grains and international ingredients (or just love baking), seek out these ingredients and make these muffins. 

Kamut: Kamut is is the trademark name for khorasan wheat, an ancient grain from Egypt grown in the United States as Kamut. It has higher protein and more nutrients than standard wheat. The gluten is more fragile than standard wheat even though it is higher, and it can behave more like rye. Plus, it absorbs a lot of liquid. 

The thickness of the Kamut, once it is mixed with the liquid in the batter, helps hold up the grape pieces so that they don't sink. And,,.. the flavor is slightly nutty and sweet. 

I found a small bag of whole Kamut berries in my freezer from making 60% Kamut Sourdough Bread, so I ground up the rest with my grain mill and used it in these muffins. You can also find Kamut flour if you don't have access to a grain mill. 

Sourdough Multi-grain Grape Muffins in a bowl.

Amaranth: Amaranth is the seed of the amaranth plant and is referred to as the "grain of the Aztecs" or the "golden grain of the gods." It's native to Mexico and South America. 

It's not actually a grain (it's a seed), but it behaves like one. It's super nutritious and can be made into a hot cereal, polenta, or added to quick breads. It can be cooked whole or ground, and it adds a bit of a crunch to these muffins. 

While I haven’t tried it, I guess it can be popped like popcorn!

Mahleb: (or Mahlab or Mahaleb or Mahlep) is a Middle Eastern spice made from the sour cherry seed and is used in baking and pastries. It has a wonderful unique flavor and is worth buying to add to baked goods. If you don't have it on hand, you can substitute 1/2 teaspoon of almond extract. 

Demerara Sugar: It's a cane sugar that is less processed than white granulated sugar. If you can't find it, you can substitute light brown sugar or light turbinado sugar

Sourdough Multi-grain Grape Muffins on a cooling rack.

Sourdough Starter: This is a great recipe for using some of your sourdough discard that you might have when refreshing your levain. If you don't have a starter, just mix half flour and half water (by weight) and a tiny pinch of instant yeast and let it rest on the counter for at least 24 hours. 

Pantry and Refrigerator Ingredients: Sour cream or crème fraîche, baking powder, salt, maple syrup, cinnamon, eggs, unsalted butter, fresh grapes, and almond slices. I also sprinkled the top with a bit of sparkling sugar before baking. 

For the grapes, if you'd like more color, search for grapes that are dark purple. 

Sourdough Multi-grain Grape Muffins on a yellow cake stand.

Substitution Suggestions: 

For the Kamut, you can substitute whole wheat flour. If you can't find amaranth (I usually find it in the Bob's Red Mill section), you can substitute quinoa. 

For the mahleb, you can substitute almond extract. 

Sourdough Multi-grain Grape Muffins on a cooling rack.


You can keep these muffins in an airtight container and they will stay fresh for up to two days. If you need to keep them longer, individually wrap them and place them in a freezer bag in the freezer. 

Sourdough Multi-grain Grape Muffins on a yellow cake stand and a small plate.

As someone who loves baking sourdough bread, I love the opportunity to use my sourdough discard in muffin and cracker recipes

Muffin Monday logo.

Sourdough Multi-grain Grape Muffins on a yellow cake stand.

Sourdough Multi-grain Grape Muffins

Sourdough Multi-grain Grape Muffins
Yield: 12 muffins
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
These sourdough multi-grain grape muffins, which also include Kamut, maple syrup, and amaranth, have a wonderful nutty sweet flavor.


  • 110 grams unbleached all purpose flour
  • 90 grams whole Kamut flour
  • 1 teaspoon baking power
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground mahleb
  • 2 large room temperature eggs
  • 70 grams demerara or turbinado sugar
  • 50 grams pure maple syrup
  • 127 grams (1 stick plus 1 tablespoon) unsalted butter, melted and cooled
  • 90 grams crème fraîche (or sour cream)
  • 10 grams milk
  • 100 grams 100% hydration sourdough starter
  • 25 grams whole amaranth
  • 150 grams grapes, cut into quarters
  • 25 grams sliced almonds
  • Sparkling sugar for sprinkling


  1. Heat your oven to 375 degrees F and line a 12-cavity muffin tin with paper liners.
  2. In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, and mahleb.
  3. In a large bowl, beat the eggs and the sugar with a hand held mixer until pale and fluffy. Beat in the maple syrup. Add the melted butter, crème fraîche, and milk and mix until combined.
  4. Add the starter and stir it in gently until just combined. Fold in the dry ingredients in stages, intil just combined. Fold in 15 grams of the amaranth along with the grapes.
  5. Scoop the batter into the 12 muffin cups, about 3/4 full.
  6. Sprinkle the tops of each muffin with the rest of the amaranth, along with the sliced almonds. Finish with a sprinkling of sparkling sugar.
  7. Bake the muffins for 18 to 22 minutes, until a toothpick comes out clean.

Nutrition Facts



Fat (grams)

13 g

Sat. Fat (grams)

7 g

Carbs (grams)

27 g

Fiber (grams)

2 g

Net carbs

26 g

Sugar (grams)

11 g

Protein (grams)

5 g

Cholesterol (grams)

58 mg
amaranth, kamut, grapes
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This recipe was inspired by the book, Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens. I made several substitutions, but many of the ratios remain the same. The book is worth buying if you love sourdough. 

Would you like to comment?

  1. These sound amazing are so creative.

  2. I learned something today and now I will be looking for kamut in my supermarkets. The higher protein and liquid retention are perfect for muffins like yours made with juicy fruit.

  3. I love that book! I have made my own version of these too and I love the amaranth. Such wonderfully flavored bites.

    1. Awesome Kelly! I've had the bag of amaranth forever. I can't even remember why I bought it but now I'm so happy I had a bag in my freezer!

  4. I love how you take out of the box ingredients and make them totally approachable! I need to go shopping!

  5. (Blueberries and cream amaranth porridge for breakfast is quite good! Similar in texture to cream of wheat only a little more oomph.)


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