These Easy Sourdough Discard Muffins are soft, fluffy, and lightly sweet with a tender crumb. They’re the perfect way to use up extra sourdough discard and come together with simple pantry ingredients for a delicious breakfast or snack.
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Easy Sourdough Discard Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Description
Bake soft and fluffy Easy Sourdough Discard Muffins with simple pantry ingredients. A quick breakfast recipe that’s perfect for using leftover sourdough discard.
Ingredients
- 1 cup sourdough discard (unfed or fed)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Optional Mix-Ins
- ½ cup blueberries
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the sourdough discard, eggs, milk, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in any optional mix-ins if using.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Serve warm or at room temperature.
Notes
- Do not overmix the batter to keep the muffins tender.
- Both active and unfed sourdough discard work well.
- Fill muffin cups evenly for consistent baking.
- Muffins should be lightly golden on top.
- Cool completely before storing.
Nutrition
- Serving Size: 12 muffins
- Calories: 190 per serving
Variations
- Add fresh blueberries.
- Mix in chocolate chips.
- Stir in chopped nuts.
- Add cinnamon and diced apples.
- Sprinkle coarse sugar on top before baking.
Serving Suggestions
- Serve with butter and honey.
- Enjoy with jam or fruit preserves.
- Pair with coffee or tea.
- Serve alongside fresh fruit.
- Warm slightly before serving for the best texture.
Tips
- Measure the flour accurately using the spoon-and-level method.
- Bring refrigerated ingredients to room temperature.
- Store in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Reheat for 15 to 20 seconds in the microwave before serving.
Prep Time, Bake Time, Total Time
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Yield
12 muffins
Nutritional Information (Approximate Per Muffin)
Calories: 190
Protein: 4g
Carbohydrates: 27g
Fat: 7g
Fiber: 1g
Sodium: 180mg
Frequently Asked Questions
Can I use unfed sourdough discard?
Yes. This recipe works perfectly with either unfed or recently fed sourdough discard.
Can I freeze these muffins?
Yes. Once completely cooled, freeze them in an airtight container or freezer bag for up to 3 months.
Why are my muffins dense?
Overmixing the batter is the most common cause. Stir only until the ingredients are combined.
Can I make mini muffins?
Absolutely. Bake mini muffins for about 10 to 12 minutes, checking for doneness with a toothpick.
What mix-ins work best?
Blueberries, raspberries, chocolate chips, chopped nuts, dried fruit, or cinnamon all make great additions.
How do I keep muffins moist?
Store them in an airtight container at room temperature and avoid overbaking.
Conclusion
Easy Sourdough Discard Muffins are a simple, delicious way to reduce food waste while making a soft, bakery-style treat. Whether enjoyed for breakfast, as a snack, or packed into lunchboxes, they’re sure to become a favorite recipe.