Got sourdough discard? Don’t even think about throwing it away! I’m about to show you how to make that tangy leftover starter into the most incredible, tender muffins you’ve ever tasted. These are muffins that will have you actually looking forward to feeding your starter. These muffins are a breakfast or snack game-changer in texture and flavor, and I’m excited to share all my secrets with you!
Table of Contents
Why Use Sourdough Discard in Muffins?
So, let’s talk about why sourdough discard makes such magical muffins (if you aren’t already convinced this is a GREAT idea):
- Adds a subtle tangy flavor that balances sweetness
- Creates an incredibly tender crumb
- Reduces waste from your sourdough maintenance
- Provides a unique depth of flavor you can’t get any other way
- Makes muffins that stay fresh longer
Basic Sourdough Discard Muffin Recipe
Makes 12 standard muffins Prep Time: 15 minutes | Bake Time: 20-25 minutes
Ingredients:
- 1 cup (240g) sourdough discard (100% hydration)
- 1½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) vegetable oil
- ½ cup (120ml) milk
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
How to Make
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine sourdough discard, eggs, oil, milk, and vanilla. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Fold gently until just combined. Don’t overmix! Some small lumps are okay.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Recipe Tips:
- Use discard that’s been fed within the last week for best results
- Room temperature ingredients blend better
- Don’t overmix the batter – this is key for tender muffins
- Rotate the pan halfway through baking for even browning
Troubleshooting Your Muffins
Dense Muffins?
- Check if your baking powder and soda are fresh
- Make sure you’re not overmixing
- Verify your oven temperature with a thermometer
Muffins Not Rising?
- Fill muffin cups ¾ full for proper rise
- Check that your discard is at room temperature
- Ensure your leavening agents are fresh
Uneven Baking?
- Rotate pan halfway through baking
- Check your oven for hot spots
- Use an oven thermometer for accuracy
How to Store
- Room Temperature: 2-3 days in an airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (wrap individually)
- To refresh: Microwave for 10-15 seconds or toast lightly
When Making Ahead
Freeze the Batter:
- Prepare batter as directed
- Scoop into lined muffin tins
- Freeze until solid
- Transfer frozen batter scoops to freezer bag
- Bake straight from frozen, adding 5-7 minutes to bake time
Night-Before Prep:
- Mix dry ingredients in one bowl
- Combine wet ingredients in another
- Store separately in fridge overnight
- Mix and bake in the morning
Delicious Variations
Blueberry Lemon
Add to base recipe:
- 1½ cups fresh or frozen blueberries
- Zest of 1 lemon
- Replace vanilla with 1 teaspoon lemon extract
- Optional: Sprinkle turbinado sugar on top before baking
Chocolate Chip
Add to base recipe:
- 1 cup semi-sweet chocolate chips
- ¼ cup cocoa powder (reduce flour by ¼ cup)
- Optional: 1 teaspoon espresso powder
Apple Cinnamon
Add to base recipe:
- 1½ cups diced apple
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Streusel topping:
- ¼ cup butter, cold and cubed
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Banana Walnut
Add to base recipe:
- Increase vanilla to 1½ teaspoons
- 2 ripe mashed bananas (reduce milk to ¼ cup)
- ½ cup chopped walnuts
- ¼ teaspoon nutmeg
Healthy Swaps
Make these muffins healthier with these:
- Replace oil with unsweetened applesauce
- Use whole wheat flour for half the all-purpose flour
- Reduce sugar to ⅓ cup and add 2 tablespoons honey
- Replace milk with almond or oat milk
- Add 2 tablespoons ground flaxseed for extra nutrition
More Kitchen Tips for Sourdough Muffin Success
- Use a kitchen scale for most accurate measurements
- Don’t skip the salt – it enhances all the flavors
- Let your discard come to room temperature before using
- Use an ice cream scoop for even portioning
- Test for doneness with a toothpick in the center muffin
Tangy, Tender, and Too Good to Waste
Sourdough discard muffins are incredibly forgiving and versatile. Once you’ve mastered the basic recipe, feel free to experiment with your own flavor combinations. The tangy note from the discard adds complexity to any flavor profile you choose.
Happy baking! And never feel guilty about sourdough discard again – your muffin tin is waiting!
FAQs
Can I use discard that’s been in the fridge for a while?
Yes! Refrigerated discard can be used for up to 2 weeks after feeding. Older discard might be more sour, which can actually add an interesting flavor dimension to your muffins. Just make sure there’s no mold or off-putting smell, and bring it to room temperature before using. If your discard has a layer of liquid on top (hooch), either stir it in or pour it off – both ways work, but stirring it in will give you tangier muffins.
Why didn’t my muffins rise as much as expected?
The most common culprits are inactive leavening agents or overmixing. Even though we’re using sourdough discard, the rise primarily comes from the baking powder and soda. Test your leavening agents by putting a little baking powder in water (it should fizz) or baking soda in vinegar (it should bubble vigorously). Also, remember that overmixing develops gluten, which can lead to dense, tunnel-filled muffins.
Can I make these muffins more sour?
Absolutely! Try these tricks:
Use older discard (1-2 weeks old)
Stir in any hooch that has developed
Reduce the sugar slightly (by about 2 tablespoons)
Let the batter rest for 30 minutes before baking Just note that very sour muffins might not be to everyone’s taste – consider your audience!
(And for more sourdough sourness, check out: How to Make Sourdough MORE SOUR)
What’s the best way to incorporate mix-ins without them sinking?
Toss your mix-ins (like berries or chocolate chips) in a tablespoon of the dry ingredients before adding them to the batter. This coating helps them stay suspended during baking. Also, gently fold them in at the very end using as few strokes as possible to avoid overmixing.
My muffins stuck to the paper liners – help!
This usually happens when the muffins are still warm. Let them cool completely before unwrapping. If you’re still having issues, try these solutions:
Spray the inside of the paper liners with cooking spray
Use parchment paper liners instead of regular paper ones
Skip the liners and grease the pan well instead
Let muffins cool for 5 minutes in the pan, then transfer to a wire rack
Can I use this recipe for mini or jumbo muffins?
Yes! For mini muffins, reduce the baking time to 12-15 minutes. For jumbo muffins, increase it to 25-30 minutes. Always use the toothpick test to check for doneness – it should come out clean or with just a few moist crumbs.
- 1 cup (240g) sourdough discard (100% hydration)
- 1½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) vegetable oil
- ½ cup (120ml) milk
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the sourdough discard, eggs, oil, milk, and vanilla, stirring until fully mixed.
- Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined—some small lumps are fine.
- Evenly distribute the batter into the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use sourdough discard that has been fed within the past week for the best results.
- Allow ingredients to reach room temperature for better blending.
- Avoid overmixing the batter to ensure soft, tender muffins.
- Rotate the muffin tin halfway through baking for even browning.
- Prep Time: 15 mins
- Cook Time: 20-25 mins
- Category: muffins
