Breakfast Baked Goods Archives - Vintage Baked Modern https://vintagebakedmodern.com/tag/breakfast-baked-goods/ Mon, 06 Apr 2026 23:29:40 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Sourdough Zucchini Muffins https://vintagebakedmodern.com/sourdough-zucchini-muffins/ https://vintagebakedmodern.com/sourdough-zucchini-muffins/#respond Mon, 18 Aug 2025 20:20:48 +0000 https://vintagebakedmodern.com/?p=24001 Sourdough zucchini muffins are made with fresh, garden zucchini, tangy sourdough discard and a hint of warm spices. These muffins bake up light and tender from the addition of moist zucchini and tangy pineapple, but are not overly sweet. They’re perfect for a Summer brunch or a delicious way to use up zucchini picked fresh ...

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Table of contents

Sourdough zucchini muffins are made with fresh, garden zucchini, tangy sourdough discard and a hint of warm spices. These muffins bake up light and tender from the addition of moist zucchini and tangy pineapple, but are not overly sweet. They’re perfect for a Summer brunch or a delicious way to use up zucchini picked fresh from the garden.

Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy sourdough muffins are a wholesome way to bring tangy flavor into an otherwise classic zucchini muffin. This recipe can easily be converted into a quick bread loaf too.

Ingredients for Sourdough Zucchini Muffins

Dry Ingredients

  • All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
  • Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
  • Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
  • Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
  • Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
  • Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.
  • Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Wet Ingredients

  • Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
  • Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
  • Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
  • Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water.

Mix-Ins

  • Zucchini is a type of summer squash that is actually a fruit since it develops a flower and has seeds, and is harvested in late summer.
  • Pineapple when canned, is sold as chunks, slices, crushed, or tidbits and be packed in its own juice, light or heavy syrup.

Make your own ingredients

  • Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
  • Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
  • Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.
Basic Sourdough Starter
Check out this recipe
Baker’s Tips

How to make zucchini muffins with sourdough discard

Make the batter

  • If using frozen zucchini, do not thaw the fruit before adding to the dough, as it may release liquid and can stain the batter.
  • Be sure to blot the zucchini with paper towel to absorb the excess moisture.
  • To help evenly distribute the fruit in the batter, lightly toss in a small amount of flour or cornstarch.

Bake the muffins

  • Let muffin batter rest in bowl covered with a towel for 5-15 minutes before scooping into muffin liners to absorb the flour.
  • To get high domes on muffins, pre-heat oven at higher temperature like 375°, then reduce oven to 350° when baking.

Variations

  • Nuts: Add 1/2 to 3/4 c. chopped nuts like pecans or walnuts.
  • Chocolate Chips: Add up to 1 c. of semi-sweet chocolate chips to add flavor and texture.
  • Omit the pineapple: You can leave out the pineapple, just add an additional 1/2 c. of zucchini.

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
  • Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 cup of sugar OR replace white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze: Cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter:You can make the batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

FAQ’S

What type of pineapple is best in these muffins?

Use canned pineapple chunks packed in 100% juice, to avoid added sugar to the recipe. Drain and measure the juice before adding it to the batter to ensure the right balance of moisture.

Can I use frozen zucchini?

Yes, this cake can be made year-round, however, using fresh-picked zucchini tastes great and good way to use up this late summer vegetable from the garden. If you are going to use frozen shredded zucchini, only let it thaw until it can be broken up. Otherwise, it will create too much excess moisture

Can I make these muffins without pineapple?

Yes, just add an additional 1/2 c. of shredded zucchini.

What is the best type of baking pan to use?

Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.

Print

Sourdough Zucchini Pineapple Muffins

Course Breakfast
Cuisine American
Keyword muffins, sourdough recipes, summer recipes, zucchini recipes
Prep Time 15 minutes
Cook Time 22 minutes
Servings 14
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 1 Tbsp. cornstarch
  • ½ c. brown sugar
  • ½ c. sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • ¼ tsp. cloves

WET INGREDIENTS

  • ½ c. sourdough starter or discard
  • ⅔ c. canola oil
  • 2 eggs
  • 1 ½ tsp. vanilla

MIX-INS

  • 1 c. zucchini shredded
  • ½ c. pineapple tidbits or crushed drained
  • ⅓ c. buttermilk or milk

Instructions

PREP

  • Preheat the oven to 375°.
  • Peel and shred zucchini. Wrap in paper towel and wring out the excess moisture. Set aside.
  • Drain off pineapple juice from can and place in bowl.
  • In a large mixing bowl, whisk together dry ingredients.

BATTER

  • Place dry ingredients into the mixer.
  • Add in wet ingredients and mix together until just combined.
  • Let batter rest in bowl 15 minutes with towel over it. Scoop batter into the muffin pan.

BAKE

  • Scoop batter into the muffin pan and sprinkle tops with course sanding sugar.
  • Reduce oven to 350° and bake for 22-23 minutes.
  • Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Muffin & Quick Bread Recipes

Zucchini Recipes

Tried this recipe? Leave a comment below!

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]]> https://vintagebakedmodern.com/sourdough-zucchini-muffins/feed/ 0 Sourdough Blueberry Muffins https://vintagebakedmodern.com/sourdough-blueberry-muffins/ https://vintagebakedmodern.com/sourdough-blueberry-muffins/#respond Tue, 29 Jul 2025 18:28:44 +0000 https://vintagebakedmodern.com/?p=22530 These Sourdough Blueberry Muffins are a perfect way to use fresh-picked blueberries. Made with a tangy combination of sour cream and sourdough discard, these muffins bake up moist and tender and have a tart, lemon zing. They are ideal to serve at a Summer brunch or have for a quick morning grab-and-go breakfast. Another way ...

The post Sourdough Blueberry Muffins appeared first on Vintage Baked Modern.

]]>

Table of contents

These Sourdough Blueberry Muffins are a perfect way to use fresh-picked blueberries. Made with a tangy combination of sour cream and sourdough discard, these muffins bake up moist and tender and have a tart, lemon zing. They are ideal to serve at a Summer brunch or have for a quick morning grab-and-go breakfast.

Another way to use your sourdough discard is with my sourdough rhubarb muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise classic blueberry muffin.

How to make Blueberry Muffins using Sourdough Starter

Dry Ingredients

  • All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
  • Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if clearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel.
  • Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
  • Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
  • Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
  • Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Sour Cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
  • Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
  • Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
  • Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
  • Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water. It is very easy to make, try my basic sourdough starter recipe. If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter
Check out this recipe
Baker’s Tips
  • Do not thaw the fruit before adding to the dough, as it may release liquid and can stain the batter the color of the fruit. To help evenly distribute the fruit in the batter, lightly toss in a small amount of flour or cornstarch.
  • Let muffin batter rest in bowl covered with a towel for 5-15 minutes before scooping into muffin liners to absorb the flour.
  • To get high domes on muffins, pre-heat oven at higher temperature like 375°, then reduce oven to 350° when baking.
  • Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan if the batter spills over the liner.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

What if I don’t have sourdough starter on hand?

If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

What is the best way to store muffins?

Place baked muffins in an air-tight container and place on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw at room temperature in the container for 1/2 hour before opening up the container.

Can I make the batter ahead of time?

Yes, you can make batter ahead of time and store until ready to bake. Put batter in a sealed container in the refrigerator and use within 3-5 days. If making a recipe that calls for fresh fruit or mix-ins folded in, it is best to wait until baking to add them to the batter.

Storage & Freezing

Baked: Place baked muffins in an air-tight container and place on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw at room temperature in the container for 1/2 hour before opening up the container.

How to pick and preserve fresh-picked blueberries

  • It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
  • Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
  • Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
  • To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.
Print

Sourdough Blueberry Muffins

Course Breakfast
Cuisine American
Keyword blueberrymuffins, muffins, sourdough recipes
Prep Time 15 minutes
Cook Time 23 minutes
Servings 12
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 2 Tbsp. cornstarch
  • 1 c. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. nutmeg

WET INGREDIENTS

  • ⅓ c. melted butter
  • 2 T. oil
  • ½ c. sourdough discard
  • 2 eggs
  • ⅓ c. sour cream or plain greek yogurt
  • 1 lemon (zest and juice)
  • 1 ½ tsp. vanilla

MIX-INS

  • 1 ½ c. blueberries toss in flour

Instructions

PREP

  • Preheat oven to 375°. Place muffin liners in muffin pan.
  • Toss blueberries in flour and set-aside. Zest and juice lemon and set aside.
  • In mixing bowl, whisk together dry ingredients.

BATTER

  • Place dry ingredients into mixer.
  • Add liquid ingredients and mix until just combined.
  • Gently fold in blueberries by hand and mix together.
  • Let batter rest in bowl about 5 minutes before scooping into liners.
  • Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

  • Reduce oven to 350° and bake for 22-23 minutes. Let cool and store in air-tight container.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

More Muffin Recipes

Sourdough Zucchini Muffins
Sourdough Strawberry Banana Muffins
Sourdough Banana Bread

Blueberry Recipes

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The post Sourdough Blueberry Muffins appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/sourdough-blueberry-muffins/feed/ 0 Sourdough Strawberry Banana Muffins https://vintagebakedmodern.com/sourdough-strawberry-banana-muffins/ https://vintagebakedmodern.com/sourdough-strawberry-banana-muffins/#respond Wed, 25 Jun 2025 20:11:06 +0000 https://vintagebakedmodern.com/?p=20620 These Sourdough Strawberry Banana Muffins are made with fresh sweet strawberries, tangy sourdough discard, warm spices, and topped with a buttery, crunchy topping. These muffins are not overly sweet and they bake up light and tender from the addition of moist banana and tangy buttermilk. They’re perfect for a Summer brunch or a delicious way ...

The post Sourdough Strawberry Banana Muffins appeared first on Vintage Baked Modern.

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Table of contents

These Sourdough Strawberry Banana Muffins are made with fresh sweet strawberries, tangy sourdough discard, warm spices, and topped with a buttery, crunchy topping. These muffins are not overly sweet and they bake up light and tender from the addition of moist banana and tangy buttermilk. They’re perfect for a Summer brunch or a delicious way to use up fresh strawberries during their short-lived season.

Another way to use your sourdough discard is with my sourdough rhubarb muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise conventional strawberry muffin.

How to make Strawberry Muffins using Sourdough Discard

Dry Ingredients

  • All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
  • Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
  • Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
  • Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
  • Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Wet Ingredients

  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
  • Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
  • Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
  • Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
  • Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Mix-Ins

  • Strawberries are a type of red berry that grow on low-lying plants in the rose family and ripen in late Spring.
  • Bananas are a tropical fruit grown on banana plants that start off green and unripened. When baking, it is best to use bananas with brown spots which add natural sweetness and moisture.
  • Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water.

Homemade Ingredients

  • Homemade Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
  • Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
  • Sourdough Discard: If you don’t have sourdough starter, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for a quick, basic sourdough starter.
Basic Sourdough Starter
Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’S

If using frozen fruit should you thaw it first?

No, do not thaw the fruit before adding to the batter, as it can release liquid and can stain the batter the color of the fruit.

How can I prevent fruit or other mix-ins from sinking to the bottom?

Before adding the fruit into the batter, toss in a small amount of flour or cornstarch and gently fold in by hand.

How can I get a nice bakery style dome on my muffins?

Let muffin batter rest in bowl covered with a towel for 10-15 minutes before scooping into muffin liners to absorb the flour. To get high domes on muffins, start oven at at 25° higher temperature for 10 minutes, then reduce oven for the remaining bake time.

What type of pan is best?

Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter. You can make batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

Print

Sourdough Strawberry Banana Muffins

Course Breakfast
Cuisine American
Keyword muffins, strawberry recipes, summer recipes
Prep Time 15 minutes
Cook Time 23 minutes
Servings 12
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

  • 2 c. unbleached flour
  • 2 T. cornstarch
  • ½ c. brown sugar
  • ⅓ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ¾ tsp. salt

WET INGREDIENTS

  • 1 c. banana mashed
  • ½ c. sourdough starter or discard
  • ⅓ c. butter melted
  • 2 Tbsp. canola oil
  • 2 eggs
  • ¼ c. buttermilk
  • 2 tsp. vanilla

MIX-IN

  • ¾ c. strawberries chopped

CRUNCH TOPPING

  • ⅓ c. flour
  • ⅓ c. oats
  • ⅓ c. brown sugar
  • ⅓ c. butter room temp
  • 1 tsp. cinnamon

Instructions

PREP

  • Preheat the oven to 375°.
  • In a separate bowl mash the banana. Hull and chop the strawberries.
  • Melt butter and set aside.
  • Make the topping. In a mixing bowl mix together the flour, oats, brown sugar, butter and cinnamon.
  • In a mixing bowl, whisk together dry ingredients.

BATTER

  • Place dry ingredients into mixer bowl.
  • Add in wet ingredients and mix together until just combined.
  • Toss the strawberries in a little bit of flour and then gently stir into the batter.
  • Let batter rest in bowl 15 minutes with towel over it.

BAKE

  • Scoop batter into the muffin pan. Top the muffin batter with the crumb topping.
  • Reduce oven to 350° and bake muffins for 22-23 minutes.
  • Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

How to pick strawberries

How to pick & preserve strawberries

  • It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
  • Wear old shoes because strawberries are grown on the ground in sand and dirt.
  • Wear bug spray!
  • Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
  • To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
  • To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

More Muffin Recipes

Sourdough Zucchini Muffins
Sourdough Blueberry Muffins
Sourdough Banana Bread

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Sourdough Strawberry Banana Muffins appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/sourdough-strawberry-banana-muffins/feed/ 0 Sourdough Banana Bread https://vintagebakedmodern.com/sourdough-banana-bread/ https://vintagebakedmodern.com/sourdough-banana-bread/#respond Fri, 30 May 2025 19:41:14 +0000 https://vintagebakedmodern.com/?p=18830 Sourdough Banana Bread is a tender loaf made with sweet, ripened bananas, warm spices, and mini semi-sweet chocolate chips. The addition of the sourdough discard gives it a nice tang and helps it stay moist. This easy quick bread is perfect for breakfast or wholesome afternoon snack. Ingredients to make Sourdough Banana Bread Dry Ingredients ...

The post Sourdough Banana Bread appeared first on Vintage Baked Modern.

]]> Sourdough Banana Bread is a tender loaf made with sweet, ripened bananas, warm spices, and mini semi-sweet chocolate chips. The addition of the sourdough discard gives it a nice tang and helps it stay moist. This easy quick bread is perfect for breakfast or wholesome afternoon snack.

Ingredients to make Sourdough Banana Bread

Dry Ingredients

  • All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
  • Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
  • Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
  • Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.

Wet Ingredients

  • Bananas are a tropical fruit grown on banana plants that start off green and unripened. When baking, it is best to use bananas with brown spots which add natural sweetness and moisture.
  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
  • Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water.
  • Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
  • Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Mix-Ins

  • Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.

Homemade Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough discard: Here is my recipe for basic sourdough starter a traditional method of flour and water. Another way to make sourdough starter (with milk). The basic recipe of flour and water takes up to 2 weeks to really develop its sour flavor, while the version with flour and milk only takes about 2-3 days.

Ingredient Notes & Substitutions

  • If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
  • When making baked goods with bananas, be sure to use ripe, brown-speckled bananas. If your bananas are not ready to use, roast them at 300° for 30 minutes until they are black outside and soft inside.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

  • Use a premium gluten-free flour blend.
  • Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
  • Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
  • Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tends to burn baked goods before the center is cooked through.
  • Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

  • Swap out the butter with unsalted vegan butter sticks.
  • To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
  • Replace the dairy with unsweetened oat or almond milk.

Equipment

Recommended tools: (affiliate links)

Storage

Baked Loaf: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Print

Sourdough Banana Bread

Course Breakfast
Cuisine American
Keyword banana bread, quickbread, sourdough recipes
Prep Time 15 minutes
Cook Time 55 minutes
Servings 8
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 1 Tbsp. cornstarch
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • 1 tsp. salt

WET INGREDIENTS

  • 1 ½ c. bananas (brown speckled) mashed
  • ¾ c. sourdough starter or discard
  • ½ c. butter slightly melted
  • ¾ c. brown sugar
  • ¼ c. sugar
  • 2 eggs
  • 1 ½ tsp. vanilla

MIX-INS

  • ½ c. mini chocolate chips (optional)

Instructions

PREP

  • Preheat oven to 350°. Whisk together dry ingredients and set aside.
  • Lightly grease loaf pan on the bottom and sides 2/3 of the way up.
  • Peel and mash bananas and set aside.
  • Toss chocolate chips in a little bit of flour and set aside.

BATTER

  • Place wet ingredients in the mixer and mix together.
  • Add dry ingredients and chocolate chips and mix until just combined.
  • If time allows, let batter rest in bowl 10 minutes.
  • Scoop batter into loaf pan. Sprinkle the top with course sanding sugar.

BAKE

  • Bake at 350° for 50-55 minutes. Let cool, slice and store in air-tight container.

More bread recipes

Leave a comment below and let me know how it turned out for you!

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

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]]> https://vintagebakedmodern.com/sourdough-banana-bread/feed/ 0 Sourdough Rhubarb Muffins https://vintagebakedmodern.com/sourdough-rhubarb-muffins/ https://vintagebakedmodern.com/sourdough-rhubarb-muffins/#respond Thu, 08 May 2025 17:33:34 +0000 https://vintagebakedmodern.com/?p=16633 These Sourdough Rhubarb Muffins are made with fresh tart rhubarb, sourdough discard, warm spices and topped with a crunchy crisp topping. The combination of sourdough discard and buttermilk makes these rhubarb muffins bake up tender and moist, alongside their tangy and sweet punch of flavor. They’re perfect for a Spring brunch, a twist on the ...

The post Sourdough Rhubarb Muffins appeared first on Vintage Baked Modern.

]]>

Table of contents

These Sourdough Rhubarb Muffins are made with fresh tart rhubarb, sourdough discard, warm spices and topped with a crunchy crisp topping. The combination of sourdough discard and buttermilk makes these rhubarb muffins bake up tender and moist, alongside their tangy and sweet punch of flavor. They’re perfect for a Spring brunch, a twist on the classic rhubarb crunch dessert, or a way to use fresh rhubarb during its short-lived season.

Another way to use your sourdough discard is with my sourdough blueberry muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise conventional strawberry muffin.

How to make Rhubarb Muffins with Sourdough Discard

Dry Ingredients

  • All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
  • Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
  • Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
  • Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
  • Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
  • Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
  • Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
  • Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
  • Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
  • Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water. *NOTE*If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

Mix-Ins

  • Rhubarb is hardy plant, classified as a fruit, that with edible stalks that have a sour taste and are harvested in the Spring.

Make your own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter
Check out this recipe

How to Make Rhubarb Muffins

Step #1

Chop Rhubarb

Step #2

Mix Dry Ingredients

Step #3

Make Crunch Topping

Step #4

Bake & Enjoy

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.
Baker’s Tips
  • Do not thaw the fruit before adding them to the dough, as they release liquid and can stain the batter the color of the fruit.
  • To help evenly distribute the fruit in the batter, lightly toss in a small amount of flour or cornstarch.
  • Let muffin batter rest in bowl covered with a towel for 5-15 minutes before scooping into muffin liners to absorb the flour.
  • To get high domes on muffins, pre-heat oven at higher temperature like 375°, then reduce oven to 350° when baking.
  • Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.
  • To save time, make batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

FAQ’s

Can I use frozen rhubarb in these muffins?

Yes, although using fresh-picked rhubarb tastes great and is an easy way to use it up, you can use frozen rhubarb. Only let it thaw until it can be broken up, otherwise, it will create too much excess moisture.

How can I get a nice bakery style dome on my muffins?

Let muffin batter rest in bowl covered with a towel for 10-15 minutes before scooping into muffin liners to absorb the flour. To get high domes on muffins, start oven at at 375°, then reduce to 350° for the remaining bake time.

What type of pan is best?

Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.

Storage & Freezing

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Batter: Make the batter ahead of time and place in a sealed container in the refrigerator and use within 3-5 days.

Print

Sourdough Rhubarb Muffins

Course Dessert
Cuisine American
Keyword blueberry muffins, rhubarb recipes, spring recipes
Prep Time 15 minutes
Cook Time 19 minutes
Servings 12
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 2 Tbsp. cornstarch
  • ½ c. brown sugar
  • ½ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ¾ tsp. salt

WET INGREDIENTS

  • ⅓ c. butter melted
  • 2 Tbsp. oil
  • ½ c. sourdough starter or discard
  • ⅔ c. buttermilk
  • 2 eggs
  • 2 tsp. vanilla

MIX-IN

  • 2 ½ c. rhubarb (about 6 hearty stalks) chopped small
  • 2 T. sugar macerate rhubarb

CRUNCH TOPPING

  • ⅓ c. flour
  • ⅓ c. oats
  • ⅓ c. brown sugar
  • ⅓ c. butter room temp
  • 1 tsp. cinnamon

Instructions

PREP

  • Preheat the oven to 375°.
  • In a separate bowl dice the rhubarb add 2 T. sugar and set aside.
  • Melt butter and set aside.
  • Make the topping. In a mixing bowl mix together the flour, oats, brown sugar, butter and cinnamon.
  • In a large mixing bowl, whisk together dry ingredients.

BATTER

  • Place dry ingredients into mixer.
  • Add in wet ingredients and mix together until just combined.
  • Toss the rhubarb in a bit of flour and then stir into the batter.
  • Let batter rest in bowl 15 minutes with towel over it.

BAKE

  • Scoop batter into the muffin pan. Top the muffins with the crumb mixture.
  • Reduce oven to 350° and bake muffins for 22-23 minutes.
  • Store on counter in a sealed container up to 3 days. Freeze up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

More Muffin Recipes

Sourdough Zucchini Muffins
Sourdough Blueberry Muffins
Sourdough Strawberry Banana Muffins

Tried this recipe? Leave a comment below!

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The post Sourdough Rhubarb Muffins appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/sourdough-rhubarb-muffins/feed/ 0 Old-Fashioned Banana Bread https://vintagebakedmodern.com/old-fashioned-banana-bread/ https://vintagebakedmodern.com/old-fashioned-banana-bread/#respond Tue, 10 Sep 2024 22:34:40 +0000 https://vintagebakedmodern.com/?p=4397 This Old-Fashioned Banana Bread is tender, moist, and loaded with bananas, warm spices and a nutty texture. My vintage inspiration. My vintage inspiration for this cake is from my Nan’s recipe book. I’ve taken her 90’s recipe and made a few modern revisions. Dry Ingredients flour: Use all-purpose unbleached flour with 10-12% protein, such as ...

The post Old-Fashioned Banana Bread appeared first on Vintage Baked Modern.

]]> This Old-Fashioned Banana Bread is tender, moist, and loaded with bananas, warm spices and a nutty texture.

My vintage inspiration.

My vintage inspiration for this cake is from my Nan’s recipe book. I’ve taken her 90’s recipe and made a few modern revisions.

  • I replaced the shortening with a combination of butter and oil
  • Added warm spices for more depth of flavor.
  • I added Instant ClearJel for a light, more tender texture. The ClearJel will help with structure and moisture retention, while the slight flour reduction will allow for more spread and a chewier texture.

Dry Ingredients

flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.

instant clearJel: Instant ClearJel is a modified cornstarch that acts as a thickener, retaining moisture and stabilizing baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.

Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.

Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.

salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

cinnamon: Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.

Wet Ingredients

butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.

canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.

sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.

brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.

buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. MAKE YOUR OWN! Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

eggs: Eggs are important in baking because they lend natural leavening, provide moisture, and add structure through their protein.

vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Mix-Ins

bananas: Bananas are a tropical fruit grown on plants, often mistaken for trees. As they ripen, bananas develop more natural sugars, making them sweeter. It’s best to use them at the brown-speckled stage, as green bananas are unripe. 

walnuts: Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Homemade Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Baker’s Tips
  • When making banana baked goods, be sure to use brown-speckled bananas. If your bananas are not ready to use, roast them at 300° for 30 minutes until they are black outside and soft inside.
  • The original recipe called for shortening, however, I’ve modified it by using a combination of butter and oil. Shortening was used in many recipes of the early 20th century because it was readily available, cheaper and shelf-stable. Use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower the baked good.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

  • Use a premium gluten-free flour blend. You can easily convert this recipe and your other favorite recipes using my premium gluten-free flour for proven, delicious results every time.
  • Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
  • Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
  • Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
  • Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

  • Swap out the butter with unsalted vegan butter sticks.
  • To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
  • Replace the dairy with unsweetened oat or almond milk.

Equipment

Recommended tools: (affiliate links)

Storage

Baked Loaf: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Print

Old-Fashioned Banana Bread

Course Breakfast
Cuisine American
Keyword banana recipes, bread, quickbread
Prep Time 15 minutes
Cook Time 45 minutes
Servings 10
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 1 T. cornstarch
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. salt

WET INGREDIENTS

  • ⅓ c. butter slightly melted
  • 1 ½ c. bananas (brown speckled) mashed
  • 1 c. sugar
  • ⅓ c. brown sugar
  • 2 eggs
  • 2 T. oil
  • ⅓ c. buttermilk or milk
  • 1 ½ tsp. vanilla

MIX-INS

  • ½ c. walnuts or pecans (optional) chopped

Instructions

PREP

  • Gather your equipment. Preheat oven to 350°.
  • Lightly grease loaf pan on the bottom and sides 2/3 of the way up.
  • Peel and mash bananas and set aside. Chop the nuts and set aside.

MAKE BATTER

  • Place butter, oil, sugar, brown sugar, buttermilk, eggs, vanilla and mix together.
  • Add mashed banana and nuts and mix until just combined.
  • If time allows, let batter rest in bowl 10 minutes.
  • Scoop batter into loaf pan. Sprinkle the top with course sanding sugar or addtional chopped nuts.

BAKE

  • Bake at 375° for 10 minutes. Reduce oven to 350° and bake an additional 40-50 minutes. Let cool, slice and store in air-tight container.

More bread recipes

Leave a comment below and let me know how it turned out for you!

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

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]]> https://vintagebakedmodern.com/old-fashioned-banana-bread/feed/ 0 Blueberry Peach Muffins https://vintagebakedmodern.com/blueberry-peach-crumble-muffins/ https://vintagebakedmodern.com/blueberry-peach-crumble-muffins/#respond Mon, 12 Aug 2024 23:13:15 +0000 https://vintagebakedmodern.com/?p=2344 This Blueberry Peach Muffins recipe is made using sweet, juicy blueberries, fresh-picked peaches, and is topped with a buttery, crunchy crumble. Inspired by my Old-Fashioned Blueberry Muffins recipe, this version adds the addition of fresh-picked peaches and a homemade crunchy topping. They’re just perfect for a summer breakfast, weekend brunch, or easy way to use ...

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]]>

Table of contents

This Blueberry Peach Muffins recipe is made using sweet, juicy blueberries, fresh-picked peaches, and is topped with a buttery, crunchy crumble. Inspired by my Old-Fashioned Blueberry Muffins recipe, this version adds the addition of fresh-picked peaches and a homemade crunchy topping. They’re just perfect for a summer breakfast, weekend brunch, or easy way to use up freshly picked summer fruit.

Ingredients for Blueberry Peach Muffins

Dry Ingredients

  • Unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
  • Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
  • Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Baking powder is a leavening agent that contains both an acid (cream of tarter) and a base (baking soda) to help baked goods rise. Use a double-acting, aluminum-free baking powder to avoid a bitter aftertaste.
  • Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.
  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.

Wet Ingredients

  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
  • Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
  • Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
  • Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
  • Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Mix-Ins

  • Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
  • Peaches are a juicy stone fruit that grow on trees and ripen in late summer. They contain a large pit in the center and come in several varieties, like white and yellow, with either a fuzzy or smooth outer skin.

Crumb topping

  • Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Baker’s Tips
  • Do not thaw the fruit before adding to the batter. Thawed frozen fruit may release excess liquid that can stain the batter. Gently fold the fruit by hand into the batter.
  • Lightly coat blueberries in flour or cornstarch before folding them into the batter. This helps them stay evenly distributed and prevents them from sinking to the bottom.
  • Let batter rest in the bowl, covered with a towel for 5 – 15 minutes before pouring into loaf pan. This allows the flour to fully hydrate, resulting in a light, tender crumb.
  • When making crumb topping, be sure to use room temp butter as melted butter will makes the crumb soggy.
  • Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.
  • To get high dome on the loaf, pre-heat oven to 375°, then reduce oven to 350° once the loaf is in the oven.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Baked: Store the baked loaf in an airtight container at room temperature 2 – 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If using fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

FAQ’s

Can I use frozen fruit instead of fresh-picked blueberries or peaches?

Yes. Pull out frozen fruit first and let it come to room temperature as you begin to start baking. Lightly toss in flour or cornstarch before folding into the batter to distribute evenly.

What is the best type of pan to use?

Light-colored aluminum bread pans are best for conducting even heat. Fill the pan about 3/4 of the way full to allow the loaf to rise without spilling over the pan. Lightly coat the top of the muffin pan with non-stick spray before filling the muffin liners to prevent the muffins from sticking to the pan.

How to pick and preserve fresh-picked blueberries

  • Pick blueberries early in the morning when temperature is cooler and the bugs are less active.
  • Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
  • Bring your own containers like ziploc bags, coolers or large buckets to transport the berries home.
  • Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
  • Short-term storage: If you are going to use within 1 – 2 weeks, put blueberries in an air-tight container in the refrigerator.
  • To freeze: spread the berries in a single layer on a parchment-lined half-sheet pan. Freeze for 1 hour, then transfer into ziploc bags or vacuum-seal up to 1 year. If you are short on time, you can put the berries straight into the bags, however be sure to sort out the stems any smooshed or tiny, green berries as you go.

How to pick and preserve fresh-picked peaches

  • Pick peaches early in the morning when temperature is cooler and the bugs are less active.
  • Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
  • Bring your own containers like large reusable bags, coolers or large buckets to transport the fruit home.
  • Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
  • Short-term: lay out peaches on parchment or newspaper on a table. Some of the peaches are ready to process while others may need a few days to ripen. Place in the refrigerator for up to 2 weeks.
  • To remove skins: par-boil peaches in hot water for 20 seconds, shock in ice cold water, remove peach skins. Then remove pit, slice, and sprinkle with a light coating of sugar.
  • To freeze: remove skins and center pit. Slice peaches and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
  • To can: follow the USDA guidelines.
Print

Blueberry Peach Crumble Muffins

Blueberry Peach Crumble Muffins combine the sweet and tangy flavors of blueberries and peaches and have a crunchy crumble topping.
Course Breakfast
Cuisine American
Keyword blueberry muffins, muffins, peach recipes
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 1 T. cornstarch
  • ½ c. brown sugar
  • ⅓ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. nutmeg

WET INGREDIENTS

  • ⅓ c. melted butter
  • 2 T. oil
  • 2 eggs
  • ½ c. buttermilk
  • 1 ½ tsp. vanilla

MIX-INS

  • 1 c. blueberries toss in flour
  • 1 c. peaches small dice

CRUMB TOPPING

  • 4 T. butter room temp
  • ¼ c. oats
  • ¼ c. flour
  • ¼ c. brown sugar
  • 1 tsp. cinnamon

Instructions

PREP

  • Pre-heat oven to 375°.
  • Prepare muffin pan with liners or non-stick spray.
  • Peel and cut peaches into small diced pieces. Toss blueberries in flour and set aside.
  • Make the crumb topping. In a separate bowl, mix together butter, flour, oats, brown sugar, and cinnamon until it turns into a crumbly texture.
  • Whisk together dry ingredients in a bowl.

MUFFIN BATTER

  • Pour dry ingredients into the mixer.
  • Add wet ingredients and mix until combined.
  • Gently fold in peaches and blueberries by hand and mix together.
  • Let batter rest in bowl up to 15 minutes before scooping into muffin liners.
  • Scoop batter into muffin liners ¾ full.

BAKE

  • Sprinkle crumb topping on the tops of the muffins.
  • Bake at 375° for 10 minutes (oven time may vary). Reduce oven to 350° and bake for an additional 12-13 minutes.
  • Let cool and store in air-tight container.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

More Muffin Recipes

Sourdough Zucchini Muffins
Sourdough Blueberry Muffins
Sourdough Strawberry Banana Muffins

Tried this recipe? Leave a comment below!

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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Blueberry Peach Muffins appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/blueberry-peach-crumble-muffins/feed/ 0 Cherry Almond Bread https://vintagebakedmodern.com/sour-cherry-almond-bread/ https://vintagebakedmodern.com/sour-cherry-almond-bread/#respond Tue, 20 Jul 2021 00:56:35 +0000 https://vintagebakedmodern.com/?p=2245 This Cherry Almond Bread recipe is a made with a wholesome blend of white whole wheat flour, almond flour, juicy tart sour cherries, tangy greek yogurt and a touch of honey for sweetness. This easy almond cherry quick bread is perfect in the summer with fresh-picked sour cherries, or to make year-round with frozen tart ...

The post Cherry Almond Bread appeared first on Vintage Baked Modern.

]]>

Table of contents

This Cherry Almond Bread recipe is a made with a wholesome blend of white whole wheat flour, almond flour, juicy tart sour cherries, tangy greek yogurt and a touch of honey for sweetness. This easy almond cherry quick bread is perfect in the summer with fresh-picked sour cherries, or to make year-round with frozen tart cherries. Try this healthy cherry loaf recipe for breakfast, Sunday brunch, or served warm out of the oven with an afternoon cup of tea.

Ingredients for Cherry Almond Bread

Dry Ingredients

  • White whole wheat flour is made from hard white spring wheat and considered a healthy choice, because it retains the bran and germ. It provides the same nutrition as traditional whole wheat flour, with a lighter color and milder flavor.
  • Almond flour is made from finely ground blanched almonds and has a subtle nutty flavor with a light, powdery texture ideal in delicate baked goods.
  • Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
  • Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Baking powder is a leavening agent that contains both an acid (cream of tarter) and a base (baking soda) to help baked goods rise. Use a double-acting, aluminum-free baking powder to avoid a bitter aftertaste.
  • Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

  • Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
  • Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
  • Honey is a natural, unrefined sweetener produced by honeybees from flower nectar.
  • Plain greek yogurt is strained to remove whey, resulting in a thick, tangy texture with more protein and less sugar than regular yogurt. 
  • Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
  • Almond extract is made from bitter almonds or stone fruit pits (like apricots) soaked in alcohol. Choose pure almond extract over artificial versions, which can taste harsh or overly bitter.

Mix-Ins

  • Almonds are seeds from the almond tree, native to the Middle East, that have a mild, nutty flavor and crunchy texture. Blanched almonds are ideal to use since the skins are removed.
  • Sour cherries are grown on fruit trees, and have a bright, tart flavor from their higher acid content compared to sweet cherries. Their peak season in from late June to early July.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Baker’s Tips
  • Do not thaw the fruit before adding to the batter. Thawed frozen fruit may release excess liquid that can stain the batter. Gently fold the fruit by hand into the batter.
  • Use almond extract sparingly as it is very strong.
  • Coat cherries in flour or cornstarch before folding them into the batter. This helps them stay evenly distributed and prevents them from sinking to the bottom.
  • Let batter rest in the bowl, covered with a towel for 5 – 15 minutes before pouring into loaf pan. This allows the flour to fully hydrate, resulting in a light, tender crumb.
  • To get high dome on the loaf, pre-heat oven to 375°, then reduce oven to 350° once the loaf is in the oven.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage & Freezing

Baked: Store the baked loaf in an airtight container at room temperature 2 – 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If using fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

FAQ’s

What is the best type of pan to use?

Light-colored aluminum bread pans are best for conducting even heat. Fill the pan about 3/4 of the way full to allow the loaf to rise without spilling over the pan.

Can I use dried cherries instead of fresh ones?

Sure. Replace the tart fresh cherries with 3/4 c. of dried cherries. Place dried cherries in a little bit of warm water to plump them up.

How to pick and preserve fresh-picked sour cherries

  • Pick cherries early in the morning when temperature is cooler and the bugs are less active.
  • Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
  • Bring your own containers like ziploc bags, coolers or large buckets to transport the berries home.
  • Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
  • If your local farm has a cherry pitter, have the cherries pitted, then wash them and put in ziploc bags or air-tight containers.
  • Short-term storage: If you are going to use within 1 – 2 weeks, put cherries in an air-tight container in the refrigerator.
  • To freeze: spread the cherries in a single layer on a parchment-lined half-sheet pan. Freeze for 1 hour, then transfer into ziploc bags or vacuum-seal up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice.
  • To can: follow the USDA guidelines.
Print

Cherry Almond Bread

Sour Cherry Almond Bread is a wholesome loaf made with a blend of whole wheat and almond flour, fresh picked sour cherries, tangy greek yogurt and honey for a bit of sweetness.
Course Breakfast
Cuisine American
Keyword bread, cherry recipes, quickbread
Prep Time 15 minutes
Cook Time 43 minutes
Servings 12

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ⅔ c. white whole wheat flour
  • ⅓ c. almond flour
  • 1 T. cornstarch
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. nutmeg

WET INGREDIENTS

  • ¼ c. oil
  • ⅔ c. honey
  • 1 egg
  • ⅔ c. non-fat greek yogurt or buttermilk
  • 1 ½ tsp. vanilla
  • ¼ tsp. almond extract

MIX-INS

  • 1 c. sour cherries toss in flour
  • ½ c. almonds rough chop

Instructions

PREP

  • Gather your equipment. Preheat oven to 350°. Lightly grease 9×5 loaf pan.
  • Pat dry sour cherries and toss into a little bit of flour and set aside.
  • Rough chop the almonds and set aside.

MAKE BATTER

  • Whisk together dry ingredients wheat flour, almond flour, baking powder, baking soda, clearjel, and salt in bowl.
  • Add oil, honey, greek yogurt or buttermilk, egg, vanilla, and almond extract. Mix until just combined.
  • Add in chopped almonds and gently fold in sour cherries by hand and lightly mix together.
  • Pour batter into loaf pan. Sprinkle the top with course sanding sugar.

BAKE

  • Bake at 350° for 43-45 minutes. Let cool, slice and store in air-tight container.

Resources

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More Muffin & Quickbread Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

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]]> https://vintagebakedmodern.com/sour-cherry-almond-bread/feed/ 0 Old-Fashioned Blueberry Muffins https://vintagebakedmodern.com/old-fashioned-blueberry-muffins/ https://vintagebakedmodern.com/old-fashioned-blueberry-muffins/#comments Tue, 06 Jul 2021 00:13:12 +0000 https://vintagebakedmodern.com/?p=2385 These Old-Fashioned Blueberry Muffins are tangy, tender, and bursting with freshly picked summer blueberries. If your looking for the best bakery-style blueberry muffin that is moist, full of flavor, and has a zing of lemon, this recipe is sure to deliver. Here in the Midwest, peak blueberry season is in full swing in July, making ...

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Table of contents

These Old-Fashioned Blueberry Muffins are tangy, tender, and bursting with freshly picked summer blueberries. If your looking for the best bakery-style blueberry muffin that is moist, full of flavor, and has a zing of lemon, this recipe is sure to deliver. Here in the Midwest, peak blueberry season is in full swing in July, making it the perfect time to bake these, or my classic blueberry scones, or my blueberry peach crumble muffins. Whether you’re using fresh-picked berries or the ones you’ve preserved in the freezer, this one-bowl, easy blueberry muffin delivers! See my tips below on how to pick and preserve blueberries for year-round baking.

My vintage inspiration.

Vintage Inspiration: I’ve gone back to my roots and modernized my great- aunt Ruth’s vintage recipe for blueberry muffins by updating the ingredients and methods. Aunt Ruth worked for a prominent family that owned a department store in West Virginia, where she mastered her baking skills and created several treasured recipes that have been passed down in our family.

Ingredients to make Blueberry Muffins

Dry Ingredients

  • All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
  • Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
  • Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
  • Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
  • Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
  • Sparkling sugar, sometimes called course sugar, consists of large, heat resistant crystals that add texture and crunch to baked goods. Perfect for sprinkling on top of scones, muffins, and cookies for a professional look. However, it is sometimes confused with sanding sugar (also called colored sugar) which has a finer grain and melts into baked goods, rather than retaining its shape.

Wet Ingredients

  • Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
  • Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
  • Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
  • Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
  • Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.
  • Lemons are a tart, citrus fruit that grow on trees in warm climates.
  • Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.

Homemade Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Baker’s Tips
  • Do not thaw the blueberries before adding them to the dough. Thawed berries release liquid and can turn the batter blue. Before adding blueberries into your batter, toss them into a little bit of flour or cornstarch and fold in by hand.
  • Adding fresh grated lemon zest will add some zing to the blueberries and brighten the flavor of the batter.
  • If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
  • Use a combination of butter, to add flavor, and oil, to yield a tender, moist baked good. Combine them together using equal portions of each to make up the full amount of fat originally called for in the recipe. Choose an oil that is has a neutral, light flavor, such as canola oil or extra light virgin olive oil.
  • Let batter rest for about 15 minutes before scooping into muffin liners. This will hydrate the flour and help it rise.
  • Aluminum muffin pans are best to conduct even heat. Unless you are using a tulip muffin liner, spray the entire pan lightly spray the muffin pan to prevent the muffins from sticking. For bakery style muffins, fill your muffin liners at least 3/4 of the way full to ensure they will rise above the liner when baked.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

  • Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
  • Use a premium gluten-free flour blend.
  • Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
  • Reduce the oven temperature by 25°, as gluten-free flour is delicate and could burn before the center is done.
  • Gluten-free baked goods dry out quickly, so put them in a sealed container right away.

TO MAKE VEGAN/DAIRY FREE

  • To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
  • Swap out the butter with unsalted vegan butter sticks.
  • Replace the dairy with unsweetened oat or almond milk.

Equipment

Recommended tools: (affiliate links)

Storage

Pre-baked:

  • Make the batter and keep in a covered container in the refrigerator for 3-5 days until ready to bake..

Baked:

Store baked muffins in an airtight container on counter 1 – 2 days. Seal in in freezer safe container for up to 6 months. Place baked muffins in layers lined with parchment paper. You can also individually heat seal them in cell bags and then put them in a larger container. To thaw frozen baked muffins, allow them to come to room temperature before opening the container.

How to pick and preserve fresh-picked blueberries

  • It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
  • Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
  • Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
  • To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
  • To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.
Print

Old-Fashioned Blueberry Muffins

Old-Fashioned Blueberry Muffins are moist and full of fresh picked blueberries and a bit of zing from the lemon zest and sour cream.
Course Breakfast
Cuisine American
Keyword blueberrymuffins, muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12
Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ½ c. unbleached flour
  • 1 T. cornstarch
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

WET INGREDIENTS

MIX-INS

  • 1 c. blueberries toss in flour
  • 1 T. lemon zest (optional)

Instructions

PREP

  • Preheat oven to 375°. Place muffin liners in muffin pan.
  • Toss blueberries in flour and set-aside. Zest lemon and set aside.

BATTER

  • In mixing bowl, whisk together dry ingredients flour, sugar, baking powder, and salt.
  • Add liquid ingredients oil, buttermilk, egg, vanilla, and lemon zest and mix well.
  • Gently fold in blueberries by hand and mix together.
  • Let batter rest in bowl about 10 minutes before scooping into liners.
  • Scoop batter into muffin liners ¾ full. Brush tops with cream or buttermilk and sprinkle with course sanding sugar.

BAKE

  • Bake at 375° for 10 minutes. Reduce oven to 350° and bake for 10-13 additional minutes. Let cool and store in air-tight container.

More Muffin Recipes

Sourdough Zucchini Muffins
Sourdough Blueberry Muffins
Sourdough Strawberry Banana Muffins
Sourdough Banana Bread

Leave a comment below and let me know how it turned out for you!

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]]> https://vintagebakedmodern.com/old-fashioned-blueberry-muffins/feed/ 1 Banana Nut Muffins https://vintagebakedmodern.com/banana-nut-muffins/ https://vintagebakedmodern.com/banana-nut-muffins/#respond Tue, 22 Jun 2021 00:20:29 +0000 https://vintagebakedmodern.com/?p=2249 These Banana Nut Muffins are moist, tender, and tangy from the buttermilk, with warm spices and walnuts for some added texture. I’ve given this old-fashioned 1960’s recipe a modern update making them simple and easy for breakfast, a Sunday brunch table, or a mid-afternoon snack with a cup of coffee. My vintage inspiration. This vintage ...

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Table of contents

These Banana Nut Muffins are moist, tender, and tangy from the buttermilk, with warm spices and walnuts for some added texture. I’ve given this old-fashioned 1960’s recipe a modern update making them simple and easy for breakfast, a Sunday brunch table, or a mid-afternoon snack with a cup of coffee.

My vintage inspiration.

This vintage recipe inspiration is from one of my favorite cookbooks, America Cooks (The General Federation of Women’s Clubs Cookbook (1967), guides home cooks with simple recipes for cooking and baking. This cookbook is an eclectic collection of recipes from women’s service organizations around the United States. The General Federation of Women’s Clubs (GFWC) was founded in 1890, with its main mission to better the community through volunteer efforts.

How I baked it modern: replaced the shortening with oil, used a combination of both white and brown sugar, added warm spices like cinnamon and nutmeg, and some vanilla, and added nuts to enhance taste and texture.

America Cooks (The General Federation of Women’s Clubs Cookbook (1967)
The Thanksgiving Table (2001)

Also from the book Irish soda bread with currants

Dry Ingredients

  • Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
  • Baking powder: Baking powder is a leavening agent that contains both cream of tarter for the acid, plus baking soda for the base. It helps your baked goods rise and gives them light, airy texture. Be sure to use a double-acting aluminum-free baking powder, as those that contain aluminum can give your baked goods a bitter aftertaste.
  • Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
  • salt: Pink salt is a natural, unrefined salt rich in essential minerals and nutrients. Use a fine-ground salt in baked goods for even distribution and balanced flavor.
  • cinnamon: Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • nutmeg: Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.

Wet Ingredients

  • canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
  • sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses and dark brown sugar has 6.5%, giving it more robust flavor.
  • buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
  • eggs: Eggs are important in baking because they lend natural leavening, provide moisture, and add structure through their protein.
  • vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
  • bananas: Bananas are a tropical fruit grown on plants, often mistaken for trees. As they ripen, bananas develop more natural sugars, making them sweeter. It’s best to use them at the brown-speckled stage, as green bananas are unripe. 
  • walnuts: Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Make your own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Baker’s Tips
  • If your bananas are not ready to use, simply slow roast them in a 300° oven for 30 minutes until they are black outside and soft inside. 
  • Let muffin batter rest in bowl for 10-15 minutes before scooping into muffin liners to absorb the flour.
  • To get high domes on muffins, start oven at at high temperature for 10 minutes, then reduce oven for the remaining bake time.
  • Aluminum muffin pans that are light in color are best for conducting even heat. Lightly spray the top of the muffin pan before putting in the muffin liners. This will prevent the muffins from sticking to the pan in case they spill over the liners.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
  • Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
  • Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
  • Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Baked Muffins: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Print

Old-Fashioned Banana Nut Muffins

Course Dessert
Cuisine American
Keyword #breakfast, muffins
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12

Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. flour
  • 1 T. cornstarch
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg

WET INGREDIENTS

  • ½ c. oil
  • ⅔ c. sugar
  • ¼ c. brown sugar
  • 2 eggs
  • ¼ c. buttermilk or milk
  • 1 c. mashed banana (about 1-2 bananas)
  • 1 tsp. vanilla

MIX-INS

  • ¾ c. nuts (walnuts or pecans). Reserve 1/4 c. for muffin tops chopped

Instructions

PREP

  • Pre-heat oven to 375°. Line muffin pan with muffin liners, or spray with non-stick spray.
  • Mash bananas in a separate bowl and set aside. Chop walnuts if necessary and set aside.

MAKE BATTER

  • Whisk together dry ingredients in mixing bowl.
  • Add wet ingredients: oil, sugar, brown sugar, buttermilk, eggs, mashed banana, and vanilla and mix well.
  • Scoop batter into muffin liners ¾ full. Sprinkle muffin tops with chopped nuts.

BAKE

  • Bake at 375° for 10 minutes. Reduce oven to 350° and bake an additional 13-15 minutes until center is firm to touch. (oven time may vary). Let cool and store in air-tight container.

More muffin recipes

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