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!
If you haven’t tried adding your sourdough starter discard to a muffin recipe, you are missing out! It’s so easy to elevate your everyday muffins by adding a slightly tangy and delicious flavor. You can make these muffins into any flavor you want like sourdough blueberry muffins or sourdough cinnamon muffins!
What makes this recipe easy and customizable
- If you’re working on a sourdough starter, then you already have sourdough discard on hand. This recipe is the perfect way to use it up without waste!
- The steps to make muffins couldn’t be easier. Simply combine the wet and dry ingredients- then bake!
- This is a base recipe for sourdough discard muffins meaning you can turn these into your favorite muffin flavor!
This is one of my favorite recipes to customize. I like to make a big batch of batter, divide the batter into muffin cups, and then top each one with a few different toppings.
For example, I’ll add fresh strawberry pieces to some, chocolate chips to some, and chopped pecans and a sprinkle of cinnamon to others. This is perfect for picky eaters, a great way to get the kids involved in making their own, and will soon become a family favorite!
Other delicious ways to flavor the entire batter:
- Blueberry Muffins: Fold in 250 grams (2 cups) fresh or frozen blueberries.
- Cinnamon Raisin Muffins: Add 1 teaspoon cinnamon and 150 grams (1 cup) raisins.
- Chocolate Chip Muffins: Fold in 300 grams (2 cups) chocolate chips.
- Cranberry Orange Muffins: Add 1 tablespoon orange zest and 165 grams (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 about 400 grams (4 cups) of shredded sharp cheddar cheese. Sprinkle more shredded cheddar on top of the muffins before baking.
What is sourdough discard?
Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. A sourdough starter is a culture of wild yeast and bacteria that is used to leaven bread made out of whole wheat flour and water.
The reason we have discard after a feeding is because every time you feed your active sourdough starter you must give it enough flour and water so that it is sufficiently fed. If you were to feed the entire starter every feeding, then your starter would get bigger and bigger and you would need to feed it a larger quantity every time.
Can I make other things with my sourdough discard?
Yes! Baking with your leftover sourdough discard is a great way to use it up without throwing it away. You can search for specific recipes that call for it like this sourdough muffin recipe, these sourdough crackers, and these sourdough cookies or you can use my basic formula to alter your favorite recipe to include sourdough discard.
Can I make a loaf bread instead of muffins?
Yes, you can use this same recipe to make a loaf bread. Instead of dividing into a muffin tin, pour the batter into a parchment lined loaf pan. Bake at 350°F/175°C for 50-60 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean.
PREP & STORAGE
How to prep ahead: Muffin batter can be made and stored in the refrigerator for up to 3 days. When ready to bake, portion into a muffin tin directly from the refrigerator and bake. The batter does not need to come to room temperature.
How to store at room temperature: For best results and flavor, these delicious muffins can be stored at room temperature for up to 4 days in an airtight container.
How to store in the freezer: Let muffins completely cool and then freeze in a single layer for 1 hour until frozen solid. Then move the frozen muffins into a zipper bag squeezing out all of the air. Baked muffins can be frozen up to 2 months. Let thaw in the refrigerator and then microwave for a few seconds to refresh.
- 180 grams (1 ½ cups) all-purpose flour
- 130 grams (⅔ cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (*optional)
- 1 large egg, room temperature
- 76 grams (⅓ cup, 80 milliliters) whole milk
- 1 teaspoon vanilla extract
- 113 grams (½ cup, 120 milliliters) liquid fat (oil or melted butter, shortening, lard, or coconut oil)
- 120 grams (½ cup) sourdough discard (make sure you stir down the bubbles before measuring
- Prep: Preheat the oven to 425°F (220 °C). Line a muffin tin with paper liners or spray with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour (180 grams/ 1 ½ cups), granulated sugar (130 grams, ⅔ cup), baking powder (10 grams, 1 tablespoon), salt (¼ teaspoon), and cinnamon (½ teaspoon) if using.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together the egg (1 large), milk (76 grams, ⅓ cup), vanilla extract (1 teaspoon), oil (113 grams/ ½ cup), and sourdough discard (120 grams/ ½ cup) until well combined.
- 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.
- Divide the batter evenly between the 10 muffin cups.
- Bake in the preheated oven 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.