Dessert

Amish Starter Muffins with Optional Blueberries, Chocolate Chips, or Nuts Recipe

ByHarper Ellington December 18, 2025December 18, 2025

Introduction

These muffins made with Amish starter offer a unique twist on a classic baked treat. They are moist, flavorful, and easy to prepare, perfect for breakfast or a snack. The addition of optional toppings lets you customize them to your taste.

A group of golden brown muffins sits on a white marbled surface, with some muffins in the background and one muffin broken in half in the foreground, showing its soft, light yellow inside with dark purple blueberries scattered throughout. The tops of the muffins are slightly rounded and dusted with powdered sugar, adding a light white layer on the rough, golden crust. Steam rises gently from the broken muffin, emphasizing its warmth and freshness. The scene has a cozy, inviting look, with a focus on texture and color contrasts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup active Amish starter
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
Optional toppings: cinnamon sugar, fresh blueberries, chocolate chips, chopped nuts

Instructions

Step 1: In a large bowl, combine the active Amish starter, sugar, vegetable oil, egg, and vanilla extract. Mix well until smooth.
Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Stir gently just until combined to avoid overmixing.
Step 4: Fold in any optional toppings like fresh blueberries, chocolate chips, or chopped nuts if desired.
Step 5: Line a muffin tin with paper liners or grease it well to prevent sticking.
Step 6: Fill each muffin cup about two-thirds full with the batter.
Step 7: If using cinnamon sugar, mix cinnamon and sugar together separately and sprinkle on top of each muffin before baking.
Step 8: Preheat the oven to 375°F (190°C). Bake muffins for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For extra moisture, replace half the milk with yogurt or buttermilk.
Use whole wheat flour for a nuttier flavor and added fiber.
Try other mix-ins like dried fruit or shredded coconut to change up the flavor.
Do not overmix the batter to keep the muffins tender and light.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm muffins in the microwave for about 15-20 seconds or in a 350°F (175°C) oven for 5-7 minutes.

How to Serve

The image shows several warm blueberry muffins with a light golden brown top dusted with powdered sugar, placed on a white marbled surface. One muffin in front is cut in half, revealing a soft, light yellow inside filled with juicy dark purple blueberries, releasing steam as if just baked. The muffins have a slightly rough texture on top and are placed on white paper cupcake liners, arranged in a casual cluster with some in the background softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is Amish starter and how does it affect the muffins?

Amish starter is a fermented batter similar to sourdough but with a mild, slightly sweet flavor. It adds moisture and a subtle tang to the muffins, helping them rise and giving them a tender crumb.

Can I make these muffins dairy-free?

Yes, substitute the milk with your favorite plant-based milk, such as almond or oat milk. Make sure the Amish starter you use is also dairy-free if that is a concern.