I am so excited to share with you one of my absolute favorite recipes: Gluten Free Focaccia Muffins made with sourdough discard! These muffins are not only super simple to whip up, but they also pack so much flavor and goodness. Plus, using that sourdough discard means we’re reducing waste and making something downright delicious! Just imagine biting into a warm and fluffy muffin with a crispy golden crust. YUM!
So, let’s dive right in and discover why you’ll absolutely adore this recipe!
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Why You’ll Love This Gluten Free Focaccia Muffins (Sourdough Discard Recipe) Recipe
I just can’t keep the excitement inside—these muffins are like a love letter to your taste buds! Here’s why this recipe is a must-try:
- Texture Galore: These muffins have an amazing lightness that’s still hearty and satisfying, thanks to the gluten-free flour and that wonderful sourdough discard!
- Flavor Explosion: With hints of garlic, fresh parsley, and a delightful brush of garlic butter, each muffin is bursting with delightful flavors.
- Versatile Treat: Enjoy them for breakfast, as a snack, or alongside your favorite soup or salad. They’re the perfect addition to any meal!
- Easy to Make: Even if you’re new to gluten-free baking, this recipe is straightforward and oh-so-rewarding!
Now that you’re salivating, let’s get into the nitty-gritty of making these little beauties!
How to make Gluten Free Focaccia Muffins (Sourdough Discard Recipe)
Ready to get your hands a little doughy? Here’s how you create these scrumptious muffins step by step.
Ingredients for Gluten Free Focaccia Muffins (Sourdough Discard Recipe):
- 275 grams water
- 7 grams active dry yeast
- Pinch of granulated sugar
- 310 grams Caputo Fioreglut Flour
- 80 grams gluten free sourdough discard (see note)
- 15 grams granulated sugar
- 10 grams dry milk (optional)
- 6 grams kosher salt
- 15 grams olive oil
- Additional olive oil as needed
- Flaky Sea Salt
- 50 grams butter
- 2-3 garlic cloves, finely chopped
- 1 Tablespoon finely chopped parsley
- Freshly Grated Parmesan as needed
Step-by-Step Instructions
To activate the yeast, heat 275 grams of water in a microwave-safe bowl for 30–60 seconds until it reaches about 110°F (not exceeding 115°F). Use a digital thermometer for best results. Sprinkle the yeast and a pinch of sugar over the water, then let it sit for 10 minutes until bubbly and frothy. If it doesn’t foam, the yeast is likely inactive and should be replaced.
In a mixing bowl, whisk together Caputo Fioreglut Gluten Free Flour, granulated sugar, and kosher salt. Add the gluten free sourdough discard, olive oil, and yeast mixture.
Mix with a Danish dough whisk or wooden spoon until the dough is wet and slightly lumpy. It may seem too loose at first, but the flour will absorb the liquid as you mix. Continue stirring until smooth.
Using a flexible spatula, scrape down the sides of the mixing bowl and shape the dough into a ball. It doesn’t have to be perfect – this just makes transferring it easier.
Let the dough rest in the bowl for a few minutes to allow the flour to hydrate. Meanwhile, measure out 15 grams of oil and add it to the bottom of the second mixing bowl.
After the rest, transfer the dough to the oiled bowl. The oil will help prevent stickiness and make the dough easier to handle. Using the spatula, turn the dough a few times to coat it in oil, shaping it into a neat ball.
Cover the bowl with plastic wrap or a clean towel and refrigerate for at least 1 hour. This slow rise will enhance both the texture and flavor of the dough. Plus, chilled dough is much easier to shape!
Spray a jumbo muffin tin with non-stick cooking spray and set aside.
Once the dough has risen and looks puffy, you can punch it down before transferring it to a clean kitchen counter. The dough should be oily enough, so there’s no need to flour the counter.
Using a kitchen scale, weigh the dough and divide it into 6 equal portions (around 125 grams each).
Gently shape each piece into a ball and place it into the muffin tin. The dough balls don’t need to be perfect; a shaggy look is fine!
Cover the shaped dough with a clean tea towel and let it rise in a warm place until puffy and about 50% larger in size (about 45–60 minutes). In warmer environments, the dough will proof faster. For a slower proof, you can refrigerate the dough.
Preheat the oven to 400°F around 45 minutes into the proofing process or when the muffins look tall and puffy. The muffins are ready when they reach the rim of the muffin tin.
Once the oven is preheated, top each muffin with 1 teaspoon of extra virgin olive oil.
Use your fingers to dimple each muffin, being careful not to press out too many air pockets. These dimples will fill with oil, adding flavor and structure to the muffins.
Sprinkle with flaky sea salt then place the muffins in the oven.
Bake at 400°F for 18–20 minutes, or until golden brown. Keep an eye on them after 18 minutes as baking times can vary by oven.
While baking, finely chop 2 cloves of garlic and a small handful of fresh parsley. Alternatively, grate the garlic or use a garlic press.
In a small sauté pan, melt butter over medium-high heat. Add the garlic and sauté on medium-high heat for about 1 minute until fragrant. Remove from heat and stir in the chopped parsley. If using dried parsley, add it with the garlic to hydrate.
Once the muffins are out of the oven, generously brush them with the warm garlic butter while still hot.
Optionally, sprinkle with additional fresh chopped herbs and freshly grated parmesan cheese.
Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack or serving platter. Enjoy!
What to Serve With Gluten Free Focaccia Muffins (Sourdough Discard Recipe)
These delicious muffins are perfect with so many things! Pair them with a fresh salad, a warm bowl of soup, or even a charcuterie board. They’re also super tasty on their own as a snack. The possibilities are endless!
Storage and Make-Ahead Tips of Gluten Free Focaccia Muffins (Sourdough Discard Recipe)
You can store these muffins in an airtight container at room temperature for up to 3 days. But trust me, they’ll disappear fast! For longer storage, keep them in the fridge for about a week. You can also freeze them for up to 3 months; just pop them in the microwave or oven to warm them up when you’re ready to enjoy!
Expert Tips for the Perfect Gluten Free Focaccia Muffins (Sourdough Discard Recipe)
- Make sure your yeast is fresh! A bubbly yeast mixture is the secret to beautifully risen muffins.
- Don’t skip the chilling step! It enhances the texture and makes the dough easier to handle.
- Experiment with toppings! Swap out garlic and parsley for rosemary or sun-dried tomatoes for a fun flavor twist!
Recipe Variations and Substitutions (if any)
- For a dairy-free version, substitute butter with olive oil or dairy-free margarine.
- You can replace garlic with roasted garlic for a milder, sweeter flavor.
- Get creative! Adding olives or cheese can bring new flavors to your muffins.
FAQs
Can I use different gluten-free flour?
Absolutely! As long as it’s gluten-free and works in a 1:1 ratio, you’re good to go! Just keep an eye on the dough consistency.What’s the best way to know if the muffins are done baking?
Look for a lovely golden color and a toothpick that comes out clean when inserted in the center.Can I make the dough ahead of time?
Yes! You can prepare the dough, refrigerate it, and shape it when you’re ready to bake. Just allow the dough to come to room temperature before shaping and rising.
Now go grab your apron and let’s bake these fabulous Gluten Free Focaccia Muffins! I can’t wait to hear how much you love them. Happy baking!