Name: Sourdough Discard Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Cuisine: American
Ingredients: 150g sourdough discard; 200g all-purpose flour; 150g sugar; 1 large egg; 80g melted butter or oil; 120ml milk; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract

These sourdough muffins are incredibly tender with a subtle tang that balances the sweetness perfectly. The discard adds moisture and flavor depth that regular muffins just cannot match.

They come together quickly and freeze beautifully for busy mornings.

Instructions

Prepare

Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.

Mix Wet Ingredients

In a large bowl, whisk together the discard, egg, melted butter, milk, and vanilla until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combine

Add dry ingredients to wet and fold gently until just combined. Some lumps are fine - do not overmix or muffins will be tough.

Fill and Bake

Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.

Cool

Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips & Notes

For extra tall muffins, fill cups nearly to the top and increase baking time by 2-3 minutes
Room temperature ingredients mix more smoothly
Add mix-ins like blueberries, chocolate chips, or nuts after combining wet and dry ingredients
Store in an airtight container for up to 3 days, or freeze for up to 3 months

Flavor Variations

Blueberry Muffins

Fold in 150g fresh or frozen blueberries (do not thaw frozen berries). Toss them in a little flour first to prevent sinking.

Chocolate Chip Muffins

Add 120g chocolate chips to the batter. For extra chocolatey muffins, replace 30g of flour with cocoa powder.

Banana Muffins

Reduce milk to 60ml and add 2 mashed ripe bananas. Add 1/2 tsp cinnamon if desired.

Cinnamon Streusel Muffins

Add 1 tsp cinnamon to the batter. Top with streusel made from 50g flour, 50g sugar, 30g cold butter, and 1/2 tsp cinnamon.

Lemon Poppy Seed

Add zest of 2 lemons and 2 tbsp poppy seeds to the batter. Drizzle with lemon glaze after cooling.

Why the Sourdough Makes a Difference

The fermented flour in sourdough discard creates exceptional tenderness. The acids partially break down gluten, resulting in a more delicate crumb. Plus, the tangy flavor balances sweetness, making these muffins taste more complex and less one-note than regular recipes.