Starting a sourdough was one of my earliest ventures during lockdown last year. And even though we didn’t always feed it and it spent quite a few weeks in the fridge, our sourdough is now beautifully aged and really sour. We sometimes fondly call it “Stinky”. Particularly when we lift the lid of its jar and get a good sniff of how sour it is.
Since we don’t always feel like or have the time to make our own bread, over time, we found more ideas what to use
Stinky the sourdough for. These crumpets for example are a great and fast way to use up a good amount of sourdough. They also taste amazingly – pretty much like fresh, warm bread.
Another great idea is to use sourdough for making sweeter baking goods – like muffins. The sourdough helps the batter rise, but the muffins don’t taste bread-like at all. Besides, muffins are a convenient way to use up sweets. This is how I came up with using Rolos in these chocolate caramel sourdough muffins. We also always have caramel sauce in our pantry. Using these also speeds up the baking (instead of making caramel sauce from scratch for instance).
A few tips:
- The longer you let the batter rest, they better it will rise. – If you could spare an hour, that would be ideal.
- Make sure that the chocolate chips are sticking in the batter. Else, they remain loose on top of the muffin.
- You could also add a second Rolo to each muffin to achieve a bigger amount of the gooey filling. It melts perfectly when the muffins are in the oven.
- I always use silicone cups for making muffins because they don’t create unnecessary waste and they prevent the muffins from accidentally getting stuck in the pan
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Chocolate Caramel Sourdough Muffins
- 120 ml sourdough 1/2 cup
- 180 g flour 1 1/2 cups
- 4 tbsp. water
- 100 g sugar 1/2 cup
- 120 ml vegetable oil 1/2 cup
- 2 eggs
- 1 tsp. baking powder
- 13 Rolos
- ca. 50 g semi-sweet chocolate chips
- caramel sauce
- In a bowl mix the sourdough with the flour and water. If it feels a little dry, add some more water.
- Add the sugar, vegetable oil, eggs and baking powder.
- Mix well.
- Let the batter allow to rest for at least 30 minutes.
- Preheat the oven to 180 °C (or 360°F).
- Prepare the muffin pan by either greasing it or putting silicone cups in.
- Unwrap the Rolos.
- Put 1 tbsp. of batter into each cup.
- Then put 1 Rolo into each middle.
- Fill the cups with the remaining batter.
- Put a few chocolate chips into each muffin top.
- Bake the muffins in the oven for about 25 minutes, until golden.
- Take them out of the pan and let them cool.
- Once cooled, drizzle them with caramel sauce.
Did you start your own sourdough in 2020? How did it go?