Uploaded November 2020 | Updated September 2026, 3 weeks ago
While most muffin recipes use baking soda and baking powder, here's a muffin recipe that's different from that.
These muffins are fermented using the natural fruit yeast water to leaven them. The steps to making them are also ridiculously simple, no specific skills needed.
They take a good while longer to make, but are absolutely worth the time. Their delicious taste is truly yummy. They make for a wonderful easy treat for when you're spending a lazy day at home! Enjoy!
feat. @SeraphineLisheChannel
References:
Fruit Yeast Water youtu.be/oRwhCZlgiGI
Poolish youtu.be/w-5B7vsHcok
Recipe:
POOLISH
100 gr bread flour
100 gr fruit yeast water
(You can substitute the 100 ml of fruit yeast water with 100 ml of water + 1/4 tsp of dry yeast)
1. Make poolish by mixing together the flour and fruit yeast water together until evenly combined.
2. Leave the poolish for 12 -18 hours to let it fully ferment. After which, the poolish is ready to use.
MUFFIN BATTER
200 gr poolish
110g milk
3 eggs (140g)
150g sugar
120g melted butter
250g all purpose flour
As many chocolate chips as desired (or any other addition)
1. Melt butter in a pan, pour into another container and then set it aside to cool.
2. Scrape poolish out into a mixing bowl with spatula.
3. Add milk, eggs, and sugar into the bo. Stir them in to help dissolve the poolish and combine the liquids until relatively homogenous.
4. Pour the cooled melted butter into the mixing bowl, again stirring it in until well mixed.
5. Dump the flour into the bowl. Mix until no lumps of four remain, and then immediately stop to prevent overmixing.
6. Cover the bowl, and leave to ferment for either 4 hours at room temperature (26°C) or 10-16 hours in the fridge.
8. Take cover off of the bowl, and use a spatula to fold in chocolate chips/additional ingredients (If using).
9. Line muffin pans with butter to prevent muffins from sticking. (If using paper muffin liners, just skip this step)
10. Using a spoon and the spatula, spoon muffin batter into the pan until the cup is about 3/4ths of the way full.
11. Leave muffins to rise for 3-4 hours or until they fill the muffin cups completely.
12. Bake muffins in a preheated oven at 180°C, top-bottom heat, for 50 minutes. (Times and temperatures may vary based on oven)
13. Take muffins out of the oven and they are immediately ready to be enjoyed!
#muffins #bakingwithfruityeastwater #naturalyeast
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Instagram: instagram.com/seraphinelishe
Youtube: youtube.com/channel/UC2pgiYfWHLnHoMkYoFqRetA
While most muffin recipes use baking soda and baking powder, here's a muffin recipe that's different from that.
These muffins are fermented using the natural fruit yeast water to leaven them. The steps to making them are also ridiculously simple, no specific skills needed.
They take a good while longer to make, but are absolutely worth the time. Their delicious taste is truly yummy. They make for a wonderful easy treat for when you're spending a lazy day at home! Enjoy!
feat. @SeraphineLisheChannel
References:
Fruit Yeast Water youtu.be/oRwhCZlgiGI
Poolish youtu.be/w-5B7vsHcok
Recipe:
POOLISH
100 gr bread flour
100 gr fruit yeast water
(You can substitute the 100 ml of fruit yeast water with 100 ml of water + 1/4 tsp of dry yeast)
1. Make poolish by mixing together the flour and fruit yeast water together until evenly combined.
2. Leave the poolish for 12 -18 hours to let it fully ferment. After which, the poolish is ready to use.
MUFFIN BATTER
200 gr poolish
110g milk
3 eggs (140g)
150g sugar
120g melted butter
250g all purpose flour
As many chocolate chips as desired (or any other addition)
1. Melt butter in a pan, pour into another container and then set it aside to cool.
2. Scrape poolish out into a mixing bowl with spatula.
3. Add milk, eggs, and sugar into the bo. Stir them in to help dissolve the poolish and combine the liquids until relatively homogenous.
4. Pour the cooled melted butter into the mixing bowl, again stirring it in until well mixed.
5. Dump the flour into the bowl. Mix until no lumps of four remain, and then immediately stop to prevent overmixing.
6. Cover the bowl, and leave to ferment for either 4 hours at room temperature (26°C) or 10-16 hours in the fridge.
8. Take cover off of the bowl, and use a spatula to fold in chocolate chips/additional ingredients (If using).
9. Line muffin pans with butter to prevent muffins from sticking. (If using paper muffin liners, just skip this step)
10. Using a spoon and the spatula, spoon muffin batter into the pan until the cup is about 3/4ths of the way full.
11. Leave muffins to rise for 3-4 hours or until they fill the muffin cups completely.
12. Bake muffins in a preheated oven at 180°C, top-bottom heat, for 50 minutes. (Times and temperatures may vary based on oven)
13. Take muffins out of the oven and they are immediately ready to be enjoyed!
#muffins #bakingwithfruityeastwater #naturalyeast
Follow us
Novita:
Facebook: facebook.com/NovitaListyani
Instagram: instagram.com/novitalistyani
Twitter: twitter.com/novitalistyani
Seraphine:
Instagram: instagram.com/seraphinelishe
Youtube: youtube.com/channel/UC2pgiYfWHLnHoMkYoFqRetA
