When I tell you that these muffins are a win, please believe me. They are a W.I.N! My toddler will literally eat one of these every day, and I don’t think there’s anything else I can say that about. Although now that I said that, watch her boycott them tomorrow. But she can’t! Because they’re so delicious!
There is a lack of sourdough toddler food on the internet. I don’t know why! Sourdough makes baked goods more digestible because it breaks down phytic acid, decreases gluten content, and increases mineral absorption. I upped the ante with these muffins too because I used 100% fresh milled, whole-grain flour. Here at Honey Sweetened Home, we go all the way! Join us! Or don’t, and go however far you feel is easiest for you!
I adapted this recipe from Little Spoon Farm’s recipe, which is more traditional and no doubt scrumptious. The main changes I made are I took out raisins, seeds, and nuts, as those are not safe for 17-month-olds, I replaced the refined sugar with maple syrup and honey, I used a mix of freshly milled whole grains, and I fermented the dough for roughly 8-10 hours on my counter before adding the baking leavening agents. I also messed up and added too much baking soda, tried to fix it, then I think I had too little, so this batch didn’t rise like I would have liked for an Instagram-worthy look. But they were airy and delightful nonetheless. Let this be a lesson that these cannot be messed up. Enjoy!
Toddler-Friendly Sourdough Morning Glory Muffins
Ingredients
Equipment
Method
- Preheat the oven to 425°F (218°C). Line your muffin tin with paper liners or grease generously to prevent sticking.
- Whisk together the dry ingredients (not the baking soda and baking powder if you're fermenting the dough), including the add-ins, in a large mixing bowl. Set aside.
- In a medium mixing bowl, whisk the wet ingredients together until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or orange juice to help thin it down.)
- If you're fermenting the batter, cover the bowl and leave on the counter for 8-10 hours or put in the fridge overnight. When you're ready to bake, stir in the baking soda and baking powder.
- Divide the batter evenly into the muffin tin.
- Bake for 5 minutes at 425°F (218°C). Turn the oven down to 350°F (176°C) and bake an additional 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a cooling rack.
- Keep the muffins loosely covered, at room temperature, for up to 2 days or in the fridge for up to 1 week. After that they can be frozen in a freezer-safe container for up to 3 months.
Freezing
I freeze almost all of my baked goods because I have one baby and my husband and I could never eat the amount of carbs I bake on the regular before they go stale. As a result, especially because I bake with quality ingredients, quality time, and quality love, proper storage is important to me. Then, when I need to pack the baby’s lunch or think about the food she might want for the next day, I just pull some things out of the freezer and pop them in a Pyrex in the fridge.
The method I use for freezing everything- meatballs, mini muffins, sourdough bread slices- you name it, is to put them on a sheet pan, not touching if possible, and freeze them for a few hours before transferring them to a labeled and dated gallon freezer storage bag.
