This is one of the best sourdough discard muffin recipes. This bakery-style muffin is tender, moist, and packed full of flavor.
We are in a habit of using our sourdough discard to add flavor to most of our baked goods around here. Just like my Chocolate Chip Cookie recipe, which you can find it here.
The sourdough adds a punch of flavor and adds a special softness I’ve not achieved with other muffins. This bakery-style muffin can be served with breakfast, lunch, snacks, or even dessert. My son believes that muffins are great any time of day and I think I agree with him. It is always muffin time in our household.
If you don’t have a sourdough starter yet, check out my post on All Things Sourdough Starter on how to start your own. Or send me a message and I can get you started on your sourdough journey with my fifth child, Arlo the Sourdough.
We have enjoyed these muffins in a variety of ways. Listed below are a few of the regular ways we make them.
Add-ins
- Chocolate chips
- Blueberries
- Strawberries
- Cranberries
- Anything your heart desires.
They are so easy to get going. Everything you need I’m certain you already have on hand. Listed below are some helpful kitchen tools you will need.
Tools
- Mixing tool
- Mixing bowls
- Muffin pan
- Scale (although not necessary)
Step-by-Step Instructions
- 1. Prep
- Preheat oven to 400 degrees
- Grease muffin tin
- 2. Mix
- Mix flour, sugar, salt, baking soda, baking powder, and cornstarch together. Then add in chocolate chips.
- Mix melted butter, egg, sourdough discard, sour cream, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and gently fold them in. Make sure not to over-mix. The mixture should be thick.
- 3. Bake
- Scoop evenly into greased muffin tins.
- Bake on the center rack for 17-20 minutes
- Allow to cool and store in an air-tight container for up to 3 days
Tips
- Using a scale can be beneficial to ensure precise measurements. If you don’t have a kitchen scale use the scoop and level technique. Fluff up the flour with a fork before you begin. Then, scoop up the flour and level off the top.
- Make sure to fold the wet ingredients into the dry carefully. You don’t want to overmix the muffins.
- Add the chocolate chips to the dry ingredients to prevent overmixing
- Store in an air-tight container for 3-4 days.
I hope you enjoy these muffins as much as we do. Leave me a comment and a picture below of your favorite muffins. You can also follow along with our other baking and homemaking projects on Instagram @overeasyhomestead.
Check out more of my sourdough recipes here:
Recipe
Prep Time: 5-10 mins. Cook Time: 20 mins.
Serving: 10-12 muffins Author: Elizabeth Loveday
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour (180 g)
- ¾ c sugar (155 g)
- ¼ tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
- 1 tbsp cornstarch
- ½ cup chocolate chips (or any other add-in)
Wet Ingredients
- 6 tbsp butter (melted)
- 1 egg
- ½ c sourdough discard (125 g)
- 3 tbsp sour cream (45 g)
- 1 tsp vanilla extract
Instructions
- 1. Prep
- Preheat oven to 400 degrees
- Grease muffin tin
- 2. Mix
- Mix flour, sugar, salt, baking soda, baking powder, and cornstarch together. Then add in chocolate chips.
- Mix melted butter, egg, sourdough discard, sour cream, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and gently fold them in. Make sure not to over-mix. The mixture should be thick.
- 3. Bake
- Scoop evenly into greased muffin tins.
- Bake on the center rack for 17-20 minutes
- Allow to cool and store in an air-tight container for up to 3 days.