Sourdough Twinkies

Today, I’m super excited to share my Sourdough Twinkies recipe that comes together in about 30 minutes and uses a muffin pan for minimal cleanup. Your family will love these fluffy, sweet treats that make for the perfect dessert or afternoon snack!

Key Ingredients You’ll Need

You’re going to need just a handful of basic ingredients to whip up these sourdough Twinkies. Here’s the breakdown of what you’ll need:

• 1 cup sourdough starter: This gives our Twinkies that delightful tang and wonderful texture!
• 1/2 cup sugar: For that sweet kick that makes these treats irresistible.
• 1/2 cup milk: This ensures our sponge is moist and tender.
• 1/2 cup vegetable oil: A bit of oil helps keep the Twinkies soft.
• 2 large eggs: These act as binders and provide a lovely richness.
• 1 teaspoon vanilla extract: Because who doesn’t love the smell of vanilla wafting through the kitchen?
• 1 1/2 cups all-purpose flour: This is our base for texture, so fluffy!
• 1 teaspoon baking powder: To give our Twinkies a nice rise.
• 1/2 teaspoon baking soda: This pairs with the sourdough to create a perfectly balanced bake.
• 1/4 teaspoon salt: Just a couple pinches to elevate those sweet flavors.
• Cream filling (optional): I like to use whipped cream or pastry cream for a classic touch!

Let’s Get Cooking!

Step-by-Step Instructions

Making these sourdough Twinkies is as easy as pie, no, even easier! Here’s how it’s done:

1. Preheat your oven to 350°F (175°C). Seriously, this is crucial for a perfect bake!
2. Prepare your pan: Coat a Twinkie pan (or a muffin pan if you don’t have one) with non-stick spray. This will help them pop out smoothly later.
3. In a large bowl, mix together the sourdough starter, sugar, milk, vegetable oil, eggs, and vanilla extract until well combined, about 1-2 minutes with a whisk should do the trick.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and combine all those dry ingredients nicely.
5. Combine the wet and dry ingredients: Gradually add the dry mix to the wet ingredients, stirring until just combined. Note: You don’t want to overmix, it’s okay if there are a few lumps!
6. Pour the batter into your prepared Twinkie molds or muffin tins, filling them about 2/3 full. These will puff up a bit while baking!
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Your kitchen should smell incredible right about now!
8. Allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Patience, my friend, it’ll be worth it!
9. If you’re feeling adventurous, fill the cooled Twinkies with cream filling before diving in. Trust me, it adds a delicious creamy texture that takes them to the next level!

If you loved this recipe, be sure to check out my best sourdough bread recipes !

Tips for Success

Comforting and Versatile

• Customizable: One of the best things about this recipe is its versatility. Feel free to add chocolate chips, nuts, or even dried fruits to mix things up! You could also turn these into a sourdough chocolate Twinkie by adding cocoa powder to the dry mix.
• Make-Ahead Friendly: Whip up the batter in advance and store it in the fridge for up to a day. Then, you can just pour it into the molds and bake when you’re ready.

Kids Will Love It!

These sourdough Twinkies are not just for the adults! My kids go crazy for these little guys. During the past summer, with the kids doing online learning, we’d take a break to whip these up together. They loved mixing the batter and, of course, sneaking cookie dough when I wasn’t looking!

Serving and Storage Tips

• Serving Suggestions: Serve these delightful sourdough Twinkies with a dusting of powdered sugar on top or drizzled with chocolate syrup! They also pair perfectly with a scoop of vanilla ice cream for an extra indulgent treat.
• How to Store: Store your Twinkies in an airtight container at room temperature for up to 3 days. You can add a piece of wax paper between layers to keep them from sticking together.
• Reheating: If you plan to reheat them, a quick zap in the microwave for about 10-15 seconds will do the trick. They’re best enjoyed fresh, but they still taste amazing warmed up!
• Freezer Friendly: You can definitely freeze these Twinkies. Just wrap them in plastic wrap and place them in a freezer bag. They’ll be good for up to 3 months! Let them thaw in the fridge overnight when you’re ready to eat.

What Makes This Recipe Special

Comfort Food at Its Best

The secret to a delicious sourdough Twinkies recipe lies in that sourdough starter, which provides a unique flavor profile that’s both tangy and sweet. Trust me, once you take your first bite, you’ll be craving more!

Loaded with Flavor

Few things in life are better than a soft, spongey dessert filled with a sweet cream filling. These sourdough Twinkies are truly a flavor bomb, every bite is packed with the perfect balance of sweetness and that familiar tang from the sourdough.

Quick and Easy

This delightful dessert can be thrown together in under 30 minutes from start to finish. It’s so perfect for those busy weeknights when you want to whip up something sweet without all the fuss.

This sourdough Twinkies recipe is bound to become a staple in your house, just like it has in mine! So, give it a try and let me know how it goes!

So, are you ready to bake a batch of these sourdough Twinkies? Grab your ingredients, and let’s enjoy a little slice of nostalgia together!

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Sourdough Twinkies

These quick and easy Sourdough Twinkies are fluffy, sweet treats perfect for dessert or an afternoon snack, and they can be customized with your favorite ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup sourdough starter Gives Twinkies a delightful tang and texture.
• 1/2 cup sugar For sweetness.
• 1/2 cup milk Ensures moisture and tenderness.
• 1/2 cup vegetable oil Keeps the Twinkies soft.
• 2 large eggs Act as binders.
• 1 teaspoon vanilla extract Adds aroma.
• 1 1/2 cups all-purpose flour Base for texture.
• 1 teaspoon baking powder Gives rise.
• 1/2 teaspoon baking soda Pairs with sourdough for balance.
• 1/4 teaspoon salt Enhances sweetness.
• to taste cream filling (optional) Use whipped cream or pastry cream.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) for a perfect bake.
2. Prepare your pan: Coat a Twinkie pan (or muffin pan) with non-stick spray.
3. In a large bowl, mix together the sourdough starter, sugar, milk, vegetable oil, eggs, and vanilla extract until well combined (about 1-2 minutes with a whisk).
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add the dry mix to the wet ingredients, stirring until just combined. Avoid overmixing; a few lumps are okay.
6. Pour the batter into your prepared Twinkie molds or muffin tins, filling them about 2/3 full.

Baking

1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
2. Allow to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Serving

1. If desired, fill the cooled Twinkies with cream filling before serving.

Notes

Customize with chocolate chips, nuts, or dried fruits, or create a chocolate Twinkie by adding cocoa powder. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.