Sourdough Discard Muffins – Base Recipe
This is a base recipe for sourdough discard muffins that you can customize however you like to make it your own. Muffins are the perfect way to use up sourdough discard because you can easily freeze them for later!
Moist and full of flavor, these sourdough discard muffins will be a staple in your kitchen.
Related: Sourdough Discard Banana Bread
Related: Sourdough Pumpkin Muffins
Originally posted July 2021; Updated October 2022 to add more information about Sourdough discard muffins.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Free Sourdough Discard Muffin Ebook
This free ebook is filled with 5 different flavors of sourdough discard muffins using this base recipe.
Materials to Make Sourdough Discard Muffins
No special equipment is required to make these sourdough discard muffins. Just a bowl and a muffin tin and you’re set!
Recipe Highlights
- Pantry staple ingredients
- Customizable
- Uses up sourdough discard
- Moist and flavorful from the sourdough discard
- Make ahead breakfast or snack
How to Make Sourdough Discard Muffins
This is the best base recipe for sourdough discard muffins; it’s easily customizable with any add-ins that sound good to you. I give a few examples of flavors below.
Base Recipe Ingredients
- 1 1/2 cups sourdough discard
- 3/4 cup coconut oil, melted
- 1/2 cup milk
- 2 eggs
- 1 cup sugar – unrefined cane sugar or coconut sugar works great!
- 2 cups all-purpose flour – einkorn flour also works great.
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Combine wet ingredients in a large bowl. Then, in a separate medium bowl, combine the dry ingredients.
- Mix wet and dry ingredients until just combined.
- Grease your muffin tin with coconut oil.
- Fill muffin tin with batter until 2/3rds full.
- Bake, then remove from the oven and let cool.
How to Store Sourdough Discard Muffins
These muffins are perfect for storing since they stay moist from the sourdough discard. They even freeze well for a quick snack or breakfast.
Room temperature
Keep these muffins in an airtight bag or container at room temperature for about 5 days.
Freezing Sourdough Discard Muffins
To freeze, let them cool completely and place them in an airtight bag in the freezer for up to 4 months.
We like to individually wrap our muffins in plastic and place in a larger freezer bag for easy removal of one or two muffins at a time.
Reheating Muffins
To reheat or warm up your muffins, let them thaw (if frozen) then either nuke them in the microwave for about 30 seconds or cut them in half and heat on a skillet until warmed through.
Sourdough Discard Muffin Tips
- Don’t use paper muffin liners. Just take some coconut oil and use your fingers to spread it around each hole in the muffin pan.
- Don’t overmix these muffins. They just need about 30 seconds of mixing once you combine the wet and dry ingredients. If you overmix they will become too dense.
- Room temp eggs: Make sure the eggs are at room temperature prior to mixing the batter. This will give you fluffier muffins.
- High temp low temp – this will make for perfectly risen muffins with a slight crisp on the outside and a fluffy inside.
- Fill every other cup – filling every other muffin hole in the tin will allow for optimal airflow in the muffin tin.
Sourdough Discard Muffin Flavor Combinations
Some of these are in this free ebook. Have fun with the flavors!
- Lemon lavender (pictured & in the ebook)
- Chocolate Cardamom (in the ebook)
- Cherry Chocolate (in ebook)
- Lemon Blueberry (in ebook)
- Raspberry Chocolate (in ebook)
- Banana Blueberry
- Banana Walnut
- Nuts: walnuts, slivered almonds, pecans, etc.
- Almond Poppy Seed
- Chocolate Chip
- Cranberry Orange
- Chocolate Chip Orange
- Double Chocolate
- Cinnamon Raisin
- Crumble Topping: (2 Tbsp butter, 1/2 tsp cinnamon, 2 Tbsp brown sugar, 1/2 cup all-purpose flour)
- Cheddar Bacon
Serving Suggestions
- Make-ahead breakfast or snack
- Cut in half and add butter, jam, cream cheese, nut butter, or mascarpone cheese.
- Serve warmed up with ice cream for a dessert
How to Make Healthy Sourdough Discard Muffins
Let’s be real, muffins are muffins. There’s sugar, flour, oil, and any other add-ins that sound delicious. However, there are a few ways to make sourdough discard muffins healthy(ish).
Sugar – don’t use any refined sugars; instead, use coconut sugar or unrefined cane sugar. I this one from amazon. You could also use honey or maple syrup, but note that these will change the texture of the muffins.
Quality ingredients – do be sure to use organic, unbleached flour, and that any add-ins you use are quality as well.
Healthy oils – stay away from seed oils and other poor-quality oils. Coconut oil and butter are great fat options for healthier sourdough discard muffins.
More sourdough recipes
Pumpkin Sourdough Cinnamon Rolls
Lemon and Lavender Sourdough Discard Muffins
Sourdough Starter from Scratch
Sourdough Discard Focaccia Bread
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Pin it For Later – Sourdough Discard Muffins
Related: Sourdough Monkey Bread
Related: Healthy 4 Ingredient Oatmeal Cookies
Print the Sourdough Discard Muffin Recipe
Sourdough Discard Muffins – Base Recipe
Ingredients
Method
- Preheat your oven to 425F.
- Combine your discard, melted coconut oil, milk, eggs, and sugar in a stand mixer (or large bowl with whisk).
- In a separate medium bowl, combine flour, baking soda, and salt.
- Carefully pour your dry ingredients into your wet ingredients and stir for only about 30 seconds until the flour is just barely mixed in.
- Grease your muffin tin with coconut oil.
- Fill muffin tin with batter until 2/3rds full.
- Bake for 5 minutes at 425F, then (without opening the oven door) reduce the temperature to 350F and bake for another 10-12 minutes until a toothpick comes out clean.
- Take out of the oven and let cool in the muffin tin for a couple of minutes, then transfer to a cooling rack.
Video
Notes
How to Store Sourdough Discard Muffins
These muffins are perfect for storing since they stay moist from the sourdough discard. They even freeze well for a quick snack or breakfast.Room temperature
Keep these muffins in an airtight bag or container at room temperature for about 5 days.Freezing Sourdough Discard Muffins
To freeze, let them cool completely and place them in an airtight bag in the freezer for up to 4 months. We like to individually wrap our muffins in plastic and place in a larger freezer bag for easy removal of one or two muffins at a time.Reheating Muffins
To reheat or warm up your muffins, let them thaw (if frozen) then either nuke them in the microwave for about 30 seconds or cut them in half and heat on a skillet until warmed through.Sourdough Discard Muffin Tips
- Don’t use paper muffin liners. Just take some coconut oil and use your fingers to spread it around each hole in the muffin pan.
- Don’t overmix these muffins. They just need about 30 seconds of mixing once you combine the wet and dry ingredients. If you overmix they will become too dense.
- Room temp eggs: Make sure the eggs are at room temperature prior to mixing the batter. This will give you fluffier muffins.
- High temp low temp – this will make for perfectly risen muffins with a slight crisp on the outside and a fluffy inside.
- Fill every other cup – filling every other muffin hole in the tin will allow for optimal airflow in the muffin tin.
Sourdough Discard Muffin Flavor Combinations
Some of these are in this free ebook. Have fun with the flavors!- Lemon lavender (pictured in this post & in the ebook)
- Chocolate Cardamom (in the ebook)
- Cherry Chocolate (in ebook)
- Lemon Blueberry (in ebook)
- Raspberry Chocolate (in ebook)
- Banana Blueberry
- Banana Walnut
- Nuts: walnuts, slivered almonds, pecans, etc.
- Almond Poppy Seed
- Chocolate Chip
- Cranberry Orange
- Chocolate Chip Orange
- Crumble Topping: (2 Tbsp butter, 1/2 tsp cinnamon, 2 Tbsp brown sugar, 1/2 cup all-purpose flour)
About Me
So many great tips for this recipe. Thank you! I’m going to save this for later to make for the family.
Awesome, Caitlin! Let me know how it goes.
These look amazing! I can’t wait to try the recipe!
I hope you love them as much as we do! Let me know how they turn out for you, Emily.
This looks so delicious and easy to make! Can’t wait to try it!
Let me know how it turns out, Ada!
Yummy so trying
Tell me how you like it, Jenn!
Please let me know your questions and how you like this recipe!
I don’t often leave comments on blogs but I’ve used this recipe twice now (along with the ebook lemon lavender recipe) to make a lemon loaf and it’s incredible! It’s officially gone into my handwritten recipe book as a keeper. This will be my go-to muffin and loaf recipe from now on!
Thank you so much for taking the time to write this! I LOVE comments like this. Totally makes my day 🙂
Hi! Can I use active sourdough starter and just leave out the baking powder?
You can, but I would leave at least half of the baking powder.