Sourdough Raspberry Muffins with Orange & Coconut {Sourdough Discard Muffins} (2024)

These sourdough raspberry muffins are truly delicious.

Combining juicy raspberries and fragrant orange zest, these sourdough muffins are a fantastic way to utilise your discard (although you can also use fed starter too).

These delicious raspberry sourdough muffins have a beautiful crunch to the outside with a light, airy cake texture inside.

Fragrant orange zest and ripe raspberries pair perfectly with your sourdough discard.

Topped with crunchy sugar and toasted coconut, these will get rave reviews from family & friends.

Ingredient Notes

Almond Flour - if you don't want to use almond flour, you can just use extra All Purpose. The almond flour adds extra protein and gives a nice crunch to the outside.

Orange Zest - use the zest of the whole orange. The fragrance is out of this world!

Sourdough Starter - You can use sourdough discard or fed starter - it doesn't make a lot of difference as this sourdough raspberry muffin recipe utilises baking soda as a leavening agent.

If you're not sure of the difference, this resource will help.

Desiccated Coconut - The toppings are optional but add texture and some added sweetness. The recipe itself only has 80g of sugar so I find the topping adds a little extra sweetness without making them sickly sweet.

Frozen Raspberries - Break up around half your frozen raspberries so they are like raspberry chips.

Frozen raspberries can be quite big and juicy and change the texture of the muffin. A few big ones is good, but lots of little bits are even better!

You can use fresh raspberries. I use frozen because fresh are super expensive where I live and I always have frozen on hand.

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Making Sourdough Muffins With Raspberry, Orange & Coconut

The process of making these sourdough muffins could not be easier! You just need two mixing bowls, a set of scales and of course a muffin tin.

You simply mix the dry ingredients together in one bowl, with the wet ingredients combined in another, ensuring that the egg is well beaten.

Then add the two together and gently combine (you don't want to over mix or you'll get tough muffins).

Once everything is mixed, divide the mixture evenly into a 12 hole muffin tin and add the toppings.

Then it's as simple as baking them and voila! Sourdough raspberry muffins! YUM!

Flavor Variations:

I love to mix things up, so you can try a few of these if you like:

• Top them with oats instead of coconut for a heartier sourdough raspberry muffin.

• Use lemon zest instead of orange.

• For even more protein, sub an extra 50g of almond flour and use only 200g of AP flour.

• Add 50g of walnuts or pecans to the muffin batter and top with extra nuts before baking.

• For added decadence, add 100g of white chocolate chips to the batter - yum!

Further Reading

If you love this recipe, you might enjoy these ideas:

• Sourdough Apple Cinnamon Muffins with a crunchy almond sugar topping.
• Lemon Sourdough Muffins
• Sourdough Discard Cake with Dates and Lemon Drizzle.
• Lemon and Blueberry Sourdough Bread