Chestnut Muffins
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
These chestnut muffins are made with a sourdough starter and chestnut flour, giving them a nutty flavor. They are griddle-cooked and perfect for toasting and buttering.
Ingredients
- 1/4 lbs white sourdough starter
- 2/3 lbs plain yogurt
- 3/8 lbs water
- 1/2 lbs chestnut flour
- 1 1/10 lbs white bread flour
- 5/14 oz fine salt
- rice flour or semolina for dusting
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 471 mg
- Iron: 24.3 mg
- Magnesium: 241 mg
- Phosphorus: 997 mg
- Potassium: 1276 mg
- Zinc: 7.79 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 lbs white sourdough starter
- 2/3 lbs plain yogurt
- 3/8 lbs water
- 1/2 lbs chestnut flour
- 1 1/10 lbs white bread flour
- 5/14 oz fine salt
Prepare
- rice flour or semolina, for dusting
Let's Cook
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Step 1.
Mix the white sourdough starter, plain yogurt, water, chestnut flour, white bread flour, and salt together thoroughly in a large bowl. Cover and let rest at room temperature for 15 minutes.
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Step 2.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Cover and let prove for 1 hour at room temperature.
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Step 3.
After 1 hour, give the dough a single fold: gently stretch and fold one side over the center, then repeat from the other three sides. Cover and refrigerate overnight (12–14 hours) for the second prove.
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Step 4.
Remove the dough from the refrigerator about 2–3 hours before baking. After 1 hour at room temperature, give the dough a double fold (two sets of folds). Let it relax for at least 15 minutes.
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Step 5.
Dust the work surface generously with rice flour or semolina. Roll the dough out to about 1cm (½in) thick. Using an 8.5cm (3¼in) cookie cutter or ring, cut out circles. Gather the offcuts, dust off excess flour, press together, let rest briefly, then re-roll and cut more muffins until all dough is used.
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Step 6.
Dust the unbaked muffins with additional rice flour or semolina. Cover and let prove at room temperature for 1 hour.
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Step 7.
Heat a griddle or heavy frying pan over medium-high heat. Place 3 or 4 muffins in the pan and cook for about 10 minutes, lifting with a spatula every few minutes to check they are not over-browning. Flip and cook for another 5 minutes until browned on both sides.
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Step 8.
Transfer the cooked muffins to a wire cooling rack. Once cool, split, toast, and butter as desired.