Butter Beer Muffins
- Tabitha Fritz
- 3 days ago
- 2 min read
This recipe isn't complex and completely came about because of a lack of similar on the internet already. Unlike other recipes out there this isn't going to have tons of reading prior to the recipe.
These muffins have the ability for you to swap out items as needed to make them with what you have at home/ to fill dietary needs. I have made notes within the recipe for some of the items. you can make them immediately or put the batter in the fridge over night to bake first thing in the morning.
I would also like to add that, while this is something I came up with, I did it based off knowledge I have after using other recipes out there that work well. So I took base line measurements I knew that worked, with some of my own, and added the butter beer items. I will be making a separate blog post (which will be linked here) Referencing some of my favorite sourdough recipes.
These 2 items are made my McCormick and are a must for these muffins.
If you for whatever reason cannot aquire these items, these are alternate ideas I have thought of using.
For the finishing sugar I would just swap it out for cane sugar. It is sticky but my brain also leans toward AFTER they are baked adding a light carmel drizzle on top.Or make a strudel topping to add more sweetness.
For that extract I would would split the meassurement in half between a butter rum extract and a butter scotch extract.. I haven't tried it.. Thats just where my brain goes for it.
Beyond those 2 items I am not listing the specific brands of items that I used because really you should be able to make these with what you have. If you want the specific brands of things I used, just reach out.
1
Can I use Active sourdough starter
Yes you can use discard to minmize waste, or active starter. The main thing this will change is the slightly lighter airier texture you get from active starter.
2
Alternative items
Milk- all these options are great for these muffins. Wholemilk, buttermilk, 2% milk and 1% milk. (I use 1%)
Sugar- This recipe uses cane sugar but you can easily use granulated sugar with the same messurement.
Butter- If you use salted butter do not add salt to the dry ingredients. Also you can replace the butter with a neutral oil.
Salt- regular salt can be used instead of the fine sea salt.
Notes
1
Make sure the sourdough discard and egg are at room temperature. If you are using your sourdough starter make sure it is active and ready to play. Melt your butter.
2
Preheat your over to 400 degrees Farenheit and line a muffin pan with liners. (this would be a standard muffin pan, 12 liners)
Note If you are going to sit the mix in the fridge over night, do this in the morning. Your bake time is 15 minutes or until you have a light golden brown on the muffin tops.
3
Put all the wet ingredients in a bowl together and whisk till combined.
**Again make sure your butter is melted for this step.*
4
Put all the dry ingredients together in a box and use a whisk or fork to mix them.
5
You will now add all the wet ingredients to the dry ingredients in a bowl. You will stir till its almost completely mixed. At this point you want to add the butterscotch chips, and continue mixing till there is no patches of flow. They chips should be mixed in to the batter.
6
If you choose the overnight storing.
Simply cover your bowl and put in the fridge, next morning scoop in to muffin pan with liners when your ready to bake.
7
Divide the batter evenly amongst the muffin tin and sprinkle the tops with the butterbeer finishing sugar.
8
Put in the oven to bake for 15 minutes or until the muffin tops are golden brown.
Instructions
1/2 cup or 113 gram milk
1/2 cup or 140grams sourdough discard
1 egg
1/2 cup or 113 grams unsalted butter
1 Tablespoon or 14 grams of butterbeer extract
1 teaspoon or 4grams of vanilla extract
Wet ingredients
2 cups or 240 grams all purpose flour
3/4 cup or 150 grams cane sugar
1 Tablespoon or 14 grams baking powder
1/2 teaspoon or 2.4 grams baking soda
1/2 teaspoon or 3 grams fine sea salt
Dry Ingredients
1 cup or 180 grams of Butterscotch chips
2 tablespoons or till your ancestors say your good of sprinkling butterbeer finishing sugar as topping
Add in
Sourdough Butterbeer Muffins
Tabitha Fritz
This is a sweet smelling muffin with flavorful but not over bearing sweetness to it. Giving the feel of being in Diagon Ally with the first bite. Alternate items can be used within this recipe based on what you have on hand or prefer. See the notes for more information.
Servings :
12 Servings
Calories:
Prep Time
10 min
Cooking Time
15+ min
cool time
Varies by house temp/ Doesn't effect you end time
Total Time
30 min
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