Name: Sourdough Discard Savory Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Cuisine: American
Ingredients: 200g sourdough discard; 250g all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1/2 tsp black pepper; 2 large eggs; 80ml milk; 80g melted butter or olive oil; 150g grated cheese (cheddar, gruyere, or mix); 2 tbsp fresh herbs (chives, thyme, or rosemary)

These savory muffins are the perfect vehicle for your sourdough discard. Unlike their sweet cousins, these are packed with cheese, herbs, and whatever savory additions you crave.

Incredible warm from the oven, they also hold up beautifully for meal prep and lunch boxes.

Instructions

Prepare

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

Mix Dry

In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.

Mix Wet

In another bowl, whisk together discard, eggs, milk, and melted butter until smooth.

Combine

Pour wet ingredients into dry and fold gently until just combined. Fold in cheese and herbs, reserving a little cheese for topping. Do not overmix - lumps are fine.

Fill

Divide batter evenly among muffin cups, filling about 3/4 full. Top with reserved cheese.

Bake

Bake for 20-22 minutes until golden and a toothpick inserted in the center comes out clean. Tops should be domed and lightly golden.

Cool

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

Tips & Notes

Room temperature discard and eggs give the best rise
Don't overmix - a few lumps are perfectly fine
Fill cups evenly for uniform baking
Test with a toothpick - it should come out with just a few moist crumbs
Store in an airtight container for 3 days, or freeze for up to 2 months

Endless Variations

Savory muffins are incredibly versatile. Once you master the base recipe, you can customize them endlessly.

Flavor Combinations

Cheddar and Jalapeño

Use sharp cheddar and add 2 finely diced jalapeños (seeds removed for less heat). Add a pinch of cumin.

Sun-Dried Tomato and Basil

Add 75g chopped sun-dried tomatoes and 2 tbsp fresh basil. Use parmesan for the cheese.

Bacon and Chive

Fold in 100g cooked, crumbled bacon and 3 tbsp fresh chives. Use gruyere or swiss cheese.

Mediterranean

Add 75g crumbled feta, 50g chopped olives, and 2 tbsp fresh oregano. Drizzle with olive oil before baking.

Spinach and Feta

Fold in 100g wilted and well-drained spinach with 100g crumbled feta. Add a pinch of nutmeg.

Everything Bagel

Use cream cheese chunks instead of grated cheese. Top with everything bagel seasoning before baking.

Make Them Mini

Use a mini muffin tin for party-sized bites. Reduce baking time to 12-15 minutes. Great for appetizers or snack boxes.

Serving Suggestions

Warm with butter for breakfast
Alongside soup or salad for lunch
Split and topped with eggs
In lunch boxes with cheese and fruit
As a bread basket alternative at dinner

Meal Prep Friendly

These muffins freeze beautifully. Cool completely, wrap individually, and freeze. Thaw overnight or microwave for 30-45 seconds for a quick breakfast.

Troubleshooting

Dense muffins: Overmixed batter or old leavening - mix gently and check expiration dates
Flat tops: Oven too cool or not enough leavening - verify oven temperature
Stuck to pan: Grease well or use paper liners
Uneven browning: Rotate pan halfway through baking