Sourdough Discard Muffins

 

The Best Sourdough Discard Muffins – A Delicious Way to Reduce Waste

If you’ve been baking sourdough bread, you know how quickly sourdough discard can pile up. Instead of tossing it, why not turn it into something delicious? These soft, fluffy, and slightly tangy sourdough discard muffins are a perfect way to use up your leftover starter while creating a delightful treat for breakfast or a snack.

Why You’ll Love These Sourdough Discard Muffins

• No Waste – A great way to repurpose sourdough discard instead of throwing it away.

• Quick & Easy – No long fermentation time required; just mix and bake.

• Moist & Flavorful – Thanks to the combination of sour cream, whole milk, and sourdough discard, these muffins have a wonderfully tender crumb.

• Versatile – Customize with your favorite mix-ins like chocolate chips, berries, or nuts.

Ingredients You’ll Need

To make these delicious sourdough discard muffins, gather the following ingredients:

• 250g plain flour

• 175g granulated sugar

• 1/2 tsp bicarbonate of soda

• 2 tsp baking powder

• 125g vegetable oil

• 2 large eggs

• 150g sourdough starter discard (unfed)

• 1 tsp vanilla extract

• 100g sour cream

• 200ml whole milk

• (I added 200g mixed dark and milk chocolate to my muffins at step 4)

Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 180°C and line a muffin tin with paper liners or lightly grease it.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the plain flour, granulated sugar, bicarbonate of soda, and baking powder until well combined.

3. Combine the Wet Ingredients

In another bowl, whisk together the vegetable oil, eggs, sourdough discard, vanilla extract, sour cream, and whole milk until smooth.

4. Blend & Fold

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.

5. Fill the Muffin Tin

Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

6. Bake to Perfection

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Enjoy

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Customization Ideas

Want to make these muffins extra special? Try adding:

• 150g dry cranberries and 100g white chocolate

• 250g blueberries

• 1 tsp almond extract and 200g chopped glace cherries

• 200g chocolate of your choice

Storing & Freezing

These muffins store well at room temperature in an airtight container for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Simply thaw at room temperature or warm in the microwave before enjoying.

These sourdough discard muffins are a fantastic way to make use of leftover sourdough starter while treating yourself to a delicious homemade bake. Whether you enjoy them plain or with add-ins, they’re sure to become a go-to recipe in your kitchen.