The sourdough stuffed muffins were born from the desire to make a dough similar to pizza but sweet, so this dough was born, moreover, it is made with natural yeast and the result was really excellent.
Leavened dough I think everyone likes, then in the sweet version there is certainly that extra taste that together with the filling, as in this case, gives an exceptional result.
Like many, I ventured into preparing my sourdough and after quite a while for preparation, since it takes days to mature, I experimented with these sweet muffins.
Delicious and soft inside and very fragrant… I recommend trying them, and you’ll see you’ll be captivated.
Follow the images to make them, they will help you a lot to get a closed muffin to have the right dough both above and below the filling.
Approx. 145 Kcal for each stuffed muffin
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 18 muffins
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making the Sourdough Stuffed Muffins
- 300 g Sourdough (equivalent to 25 g of baker's yeast)
- 100 g Sugar
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 250 g Flour + 40 g for the work surface
- 50 ml Whole milk
- 300 g Jam of your choice (I used blackberry)
- 40 g Sugar sprinkles
- 30 ml Milk
Preparation of the Sourdough Stuffed Muffins
Take the sourdough, add the sugar, extra virgin olive oil, and start mixing the ingredients with a spoon, or use the stand mixer. Then add the flour, salt, and mix well until all ingredients are absorbed, creating a homogeneous dough.
Let rise in a warm environment until doubled.
Once risen, take the dough and on a floured work surface, work it until you obtain a homogeneous ball.
Make small balls of about 50 g each, roll them out and fill them with jam, closing them as in the photo, to obtain a muffin with the right dough both above and below the filling.
Place the obtained muffins in a special mold, brush them with milk and sprinkle with sugar sprinkles, and let them rise for about 2 hours.
