Baker Bettie

Easy Sourdough Muffins

These easy sourdough muffins are the perfect solution to use up some of your sourdough discard! Adding some sourdough discard to this muffin recipe gives it a slightly tangy flavor that is so delicious! 

Easy Sourdough Muffins

Easy Sourdough Muffins

Yield: 10
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These easy sourdough muffins use up some discard to give your muffins a delicious sourdough taste!

Ingredients

  • 1 1/2 cups (180 gr) all-purpose flour
  • 2/3 cup (130 gr) granulated sugar
  • 1 TBSP (14 gr) baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon (*optional)
  • 1 large egg, room temperature (*see note for vegan option)
  • 1/3 cup (80 ml) whole milk
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) liquid fat (oil or melted butter, shortening, lard, or coconut oil)
  • 1/2 cup (120 gr) sourdough discard (make sure you stir down the bubbles before measuring

Instructions

      1. Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
      2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if using.
      3. Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, oil, and sourdough discard until well combined.
      4. Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
      5. Divide the batter evenly between the 10 muffin cups.
      6. Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5-7 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

Notes

SUBSTITUTIONS

  • Vegan Muffins: Substitute the egg for 1/4 cup applesauce or mashed banana.
  • Gluten Free Muffins: Substitute the all-purpose flour for a good gluten free baking blend.


VARIATIONS

  • Blueberry Muffins: Fold in 2 cups (10 oz, 300 gr) fresh or frozen blueberries.
  • Cinnamon Raisin Muffins: Add 1 tsp cinnamon and 1 cup (5.3 oz, 150 gr) raisins
  • Chocolate Chip Muffins: Fold in 2 cups (10 oz, 300 gr) chocolate chips.
  • Cranberry Orange Muffins: Add 1 TBSP orange zest and 1 1/2 cups fresh or frozen cranberries. Top with an orange powdered sugar glaze.
  • Cheddar Bacon Muffins: Fold in 4 strips of crumbled cooked bacon and 1 cup of shredded sharp cheddar cheese. Sprinkle more shredded cheddar on top of the muffins before baking.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 comments on “Easy Sourdough Muffins”

  1. What if I don’t want to use eggs…..the vegan option mentioned in ingredients is not there in notes….

  2. Do you have any recommendations for ways to eliminate the baking powder entirely?

  3. Sounds like a great way to utilize my SD discard…I’m going to try lemon zest and blueberry add ins.

    • These sourdough muffins are probably the BEST I’ve ever tasted! I left out the cinnamon, used 1/4 teaspoon cardamom, added in lemon zest, and 2 cups of frozen blueberries. It filled 12 muffin cups. Absolutely heavenly taste, texture is moist, and fluffy yet it isn’t crumbly. They hold together nicely when taking off the cupcake papers. Simply PERFECT muffins. Thank you for a super- great recipe using sourdough discard.

  4. In my country all-purpose flour protein 12%. Can I use this for cake?

    AND can I add commercial egg replacer powder in place of egg/applesauce/banana?

  5. These are absolutely phenomenal!  I added zest of 1 lemon, juice from half that lemon, and 2 c frozen blueberries.   Thank you so much for authoring such a fantastic way to use discard!

  6. I just made lemon-poppyseed muffins with this recipe and they are friggin’ amazing. I put about two tablespoons of poppyseeds, 1 tablespoon lemon zest and juice from half a lemon. You could probably use less milk because the juice made the dough a little too moist. Anyways, amazing recipe! Thank you for this website. It’s a treasure trove for me!

    • That sounds absolutely delicious Lina! I’ll have to try that soon!

    • These were not only the best muffins I ever made, but the best I’ve ever eaten! I have been following your sourdough starter instructions, so I thought I would give these a try. Amazing. I added a scant 2 cups of frozen blueberries, made 12 muffins, and baked them 5 minutes longer than specified. Thank you for sharing.

  7. I made these- a 1/2 recipe as there are just 2 of us and they baked up nice and fluffy but were so salty we could not eat them!  Is the measurement for 1 T of baking powder correct?  I used 1/2 T of baking powder and they were crazy salty.  Anyone else have this problem?

  8. I love these sourdough muffins!! So delicious and easy!! I’ve made them with extra cinnamon a lot extra it was a mistake and still amazing!! Plain and blueberry and they have all been a hit with my whole family! Thank you for the recipe! 

  9. How could I include cream cheese in this recipe.  A local bakery makes them and sooo yummy!

  10. If you are using sourdough discard, which is derived from (wheat) flour, it seems impossible to make these gluten free just by using a GF blend in the recipe. Or am I mistaken?

Leave a Comment »