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
Scale
- 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