Sourdough Almond Poppyseed Muffins

Almond Poppyseed Sourdough Muffins

  • 2 cups kamut sourdough starter (or other mild starter that is recently fed)
  • 3 Tbs melted butter or coconut oil
  • 1/4 cup honey
  • 2 teaspoons almond flavoring
  • 1/2 cup almond meal
  • 1/4 cup poppyseeds
  • 2 tsp baking soda
  • 1/2 tsp salt

Kamut flour or whole wheat flour

Mix sourdough, melted butter, almond flavoring, and honey. Add poppyseeds, almond meal, baking soda, salt, and enough flour to form a stiff batter. Fill muffin tins 3/4 full and bake for 15 minutes at 375 degrees.


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Hello lana,

Keep up the good work.

Just one question - what do you think the sourdough starter does?

Does it provide aeration for rising or does it provide acid to react with the soda?

Or is all the rising provided by the effect of heat on the soda and the starter just provides a flavour hit?

Good luck with your projects.


I'm taking a Holistic Nutrition class and I learned that the reason why carbs and unsaturated fats are so restricted in our diet is because we lack the enzymes to break them down quickly and as we do protein, dairy etc..  So the fats remain in the stomach a lot longer until it is broken down into very tiny bubbles and can pass through duodenum.   Sourdough helps break down the sugars so they don't stay in the stomach for a long time, aids in the digestion of the sugars.


I put sourdough in most things I make including pasta, cookies, cakes, etc.



I have to say that I love these muffins, and they take really well to adaptations too.  I just made a version with walnut meal/coconut (unsweetened), vanilla extract, and a blend of quinoa and millet in place of the poppy seeds.  Thanks so much for posting this recipe, I'll be using it for years!

Thankyou for this recipe.  I made some very bready muffins.  Not so packed with sugar.  I used some quinoa flour.  And so easy to make.