Question 1

Do I need to feed my starter before baking these?

Accepted Answer

No, you can use either active starter or discard. Active starter gives a little extra rise, while discard still adds great flavor.

Question 2

Can I make these muffins dairy-free?

Accepted Answer

Yes, swap the yogurt or sour cream with a dairy-free alternative like coconut yogurt, and use plant-based butter.

Question 3

What’s the best flour to use for these muffins?

Accepted Answer

All-purpose flour works best for a light texture, but you can also use whole wheat pastry flour or fresh milled flour for a heartier bite.

Question 4

Can I make mini muffins instead of full size?

Accepted Answer

Yes! Just bake them in a mini muffin tin for about 10–12 minutes, checking early for doneness.

Question 5

Can I reduce the sugar?

Accepted Answer

Absolutely. You can cut the sugar by about one-third without changing the texture too much—just know the muffins will be less sweet.

Question 6

How do I keep the streusel topping from sinking?

Accepted Answer

Make sure your streusel is crumbly (not too wet) and gently press it into the batter before baking so it holds its place.

Thanksgiving Recipes

Sourdough Pumpkin Muffins