Sourdough Discard Muffins Recipe
These Sourdough Discard Muffins are moist, tender, and endlessly customizable. The easy blank slate batter takes minutes to whip up and can be baked right away or refrigerated to bake the next day. Shown here with cinnamon sugar, but you can choose your own adventure based on what your favorite muffin flavor is!
Ingredients
- 2 cupsall purpose flour
- ½ cupsugar
- 1 tablespoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonkosher salt
- ½ teaspoonground cinnamon
- ½ cupwhole milk
- ½ cupsourdough starter, discard or active
- 1egg
- ½ cupoil or melted butter
- 1 tablespoonvanilla extract
- optional: add in 1.5 to 2 cups of your favorite muffin mix-in. see ideas in the blog post above
Directions
- 1
Preheat oven to 375 degrees F and line a muffin pan with 12 paper liners or spray with nonstick spray.
- 2
Mix wet ingredients in a small bowl or measuring cup and set aside. (*if using a different extract or zest add it here.)
- 3
Whisk all dry ingredients together in a large mixing bowl.
- 4
Add wet mixture to dry mixture and stir until incorporated but do not over-mix.
- 5
Gently fold in any mix-ins at this point. It helps to toss berries or chocolate chips with a tablespoon of flour before folding in to prevent them from sinking to the bottom of the muffin batter while baking. (*At this point, if desired, you can cover the batter and scoop and bake muffins the next day.)
- 6
Divide batter evenly between 12 muffin cups. Fill them right to the top. If you have added a large amount of mix-ins you might have more than 12 muffins.
- 7
Bake in preheated oven for 15-18 minutes.
- 8
Allow to cool in pan for 5-10 minutes before transferring to wire rack to cool completely.