Description
These tender and flavorful sourdough muffins are a perfect way to use up your sourdough discard. They bake up light and moist, with a subtle tang that adds delightful complexity to every bite.
Ingredients
1 cup sourdough discard (unfed)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup milk
1/3 cup vegetable oil (or melted butter)
1 large egg
1 teaspoon vanilla extract
Instructions
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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
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In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
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In a separate bowl, combine the sourdough discard, milk, oil, egg, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
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Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add-ins like chocolate chips, blueberries, or chopped nuts can be folded into the batter for extra flavor and texture.
For a sweeter muffin, sprinkle a little coarse sugar on top before baking.
These muffins freeze beautifully; simply thaw at room temperature when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: easy sourdough muffins, sourdough discard recipe, quick muffins, breakfast muffins