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Overhead shot of raspberry sourdough discard muffins arranged on a vintage tray with fresh raspberries and lemon
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Raspberry Sourdough Muffins (Overnight Batter)

Soft, fluffy raspberry sourdough muffins made from an overnight batter that rises beautifully in the oven. Use active sourdough starter or discard—these muffins are kid-approved, freezer-friendly, and perfect for busy mornings. Optional streusel and icing make them bakery-worthy, but they’re puffs of perfection, even plain.
Prep Time20 minutes
Cook Time25 minutes
Chill Time (1 hour or overnight)1 hour
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: American
Keyword: overnight muffins, sourdough muffins
Servings: 20 muffins
Calories: 291kcal
Author: Alicia Pyle

Equipment

Ingredients

  • 1 cup ultra fine baker's sugar (caster sugar) or granulated sugar - 216g
  • zest of 1 lemon 1 to 2 teaspoons of zest
  • 3 eggs
  • 1 cup milk 220g
  • 1/4 cup olive oil 55g
  • 3/4 cup avocado oil or any neutral flavored liquid oil - 165g
  • 1/2 cup sourdough starter active is best for fermentation, but discard works too - 130g
  • 2 and 1/2 cups all purpose flour 362g
  • 2 teaspoons double acting baking powder regular will work too
  • 1/2 teaspoon sea salt

Next Day, or Right Before Bake Time

  • 1/2 teaspoon baking soda
  • 1 to 1 and 1/2 cups fresh raspberries, torn into smaller pieces or frozen raspberries

Optional Streusel Topping

  • 2/3 cup all purpose flour 40g
  • 6 tablespoons packed brown sugar
  • 1/4 teaspoon ground ginger
  • 2 tablespoons rolled oats
  • 6 tablespoons melted unsalted butter salted works too

Optional Icing Drizzle

  • 1/2 cup confectioners' sugar
  • 3-5 tablespoons milk or heavy cream
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt

Instructions

  • Infuse the sugar with lemon zest. In a small bowl, combine the sugar and lemon zest. Stir together until the sugar is fragrant and slightly moist. Set aside to allow the lemon flavor to infuse.
  • Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, milk, and oil. (I like to use a mix of olive oil and avocado oil—fill a measuring cup with olive oil up to the ¼ cup mark, then top off with avocado oil until it reaches 1 cup total.) Add the sourdough starter and whisk until the mixture is fully combined and smooth.
  • Add the lemon sugar. Stir the lemon-infused sugar into the wet mixture and whisk until incorporated.
  • Sift and mix the dry ingredients. Sift in half of the flour and whisk gently. Then sift in the remaining flour, baking powder, and salt. Stir until just combined—do not overmix, as that can create a tough muffin texture.
  • Rest the batter. Cover the bowl tightly with plastic wrap or a lid and refrigerate the batter overnight (or at least 1 hour). This resting period improves rise and texture. You can bake right away if needed, but chilling is recommended for best results.
  • Preheat and prepare pans. When ready to bake, preheat your oven:
    350°F (175°C) for a convection or fan-assisted oven
    425°F (218°C) for a conventional oven (you’ll reduce the temperature partway through baking). Line your muffin tin with paper liners or grease well.
  • Add baking soda and raspberries. Sprinkle the baking soda evenly over the chilled batter and gently fold it in. Tear the raspberries into halves or quarters and gently fold them into the batter, being careful not to crush them too much.
  • Fill and top the muffins. Spoon the batter into the prepared muffin tin, filling each cup nearly to the top (leave about ¼ inch of space). If using streusel topping, sprinkle it generously over each muffin.
  • Bake
    Convection oven: Bake at 350°F for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
    Regular oven: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 20–25 minutes.
  • Cool and serve. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy warm! These are best the day they’re made but can be stored in a covered container at room temperature for 2–3 days.
  • Optional icing. If icing the muffins, wait until they are completely cool. Then drizzle the icing over the tops using a fork or spoon.

Notes

How to Make the Streusel:
Combine the dry streusel ingredients in a small bowl. Drizzle the melted butter over the top and stir with a fork until the mixture resembles wet sand. That’s it—it’s ready to sprinkle!
How to Make the Icing:
Add all ingredients to a small bowl and stir until smooth. Use a whisk to lift some icing and let it drizzle back into the bowl—it should take about 3–4 seconds to fall and briefly leave a ribbon before disappearing.
  • Too thick? Add more cream or milk, a teaspoon at a time.
  • Too thin? Add more confectioners’ sugar, a teaspoon at a time.
    The goal is a thick, drizzleable icing that holds pretty ribbon lines on the muffins.
*Nutrition Disclaimer

Nutrition

Calories: 291kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 171mg | Potassium: 76mg | Fiber: 1g | Sugar: 15g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg