Sourdough Discard Muffins Recipe

Learn how to make the best homemade sourdough discard muffins with this easy baking recipe. Transform your leftover starter into tender, flavorful treats with a perfect balance of sweetness and tang. These foolproof muffins rise beautifully every time and can be customized with your favorite mix-ins.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

22 mins

Serves:

12 muffins

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">200g sourdough discard (100% hydration)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">2 tbsp raw sugar (for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Ice cream scoop or large cookie scoop</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. This temperature gives an initial burst of heat that helps create those beautiful domed tops.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. The thorough distribution of leavening agents ensures even rising throughout your muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk the sourdough discard until smooth (it should be at room temperature for best results). Add the sugar, oil, milk, eggs, and vanilla extract, whisking until thoroughly combined. The acidity in the sourdough discard will react with the baking soda, creating additional lift.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and fold together using a rubber spatula or wooden spoon until just combined. You'll see the batter start to bubble slightly - this is the leavening agents activating with the acidity in the discard. Stop mixing as soon as no dry flour remains – overmixing will develop gluten and create tough muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using an ice cream scoop or large spoon, divide the batter evenly between the muffin cups, filling each about 3/4 full. The scoop helps ensure even portions and baking times. Sprinkle the tops with raw sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 5 minutes at 190°C (375°F), then without opening the oven door, reduce the temperature to 180°C (350°F) and continue baking for 15-17 minutes more. This temperature shift creates an initial rise (the "oven spring") followed by even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Test for doneness by inserting a toothpick into the center of a muffin – it should come out clean or with a few moist crumbs, but no wet batter. The tops should be golden brown and spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This brief rest allows the structure to set without the bottoms becoming soggy from condensation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For storage, keep in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To refresh, warm briefly in a 150°C (300°F) oven for 5-7 minutes if desired.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Discard Muffins Recipe?

These muffins require all-purpose flour, sourdough discard, sugar, vegetable oil, milk, eggs, baking powder, baking soda, salt, vanilla extract, cinnamon, and raw sugar for topping. The star ingredient is the sourdough discard which adds a delightful tang and complexity to the muffins.

How to cook Sourdough Discard Muffins Recipe at home?

Learn how to cook Sourdough Discard Muffins by first preheating your oven to 190°C. Mix dry and wet ingredients separately, then combine them with minimal mixing. Fill muffin cups ¾ full, sprinkle with raw sugar, and bake at 190°C for 5 minutes before reducing to 180°C for another 15-17 minutes until golden brown with a clean toothpick test.

Can I add mix-ins to these sourdough muffins?

Absolutely! These muffins are perfect for customisation. Try adding 150g of fresh or frozen blueberries, 100g of chocolate chips, 75g of chopped nuts, or even 1-2 mashed ripe bananas. Just fold your chosen mix-ins gently into the batter after combining the wet and dry ingredients.

How long will my sourdough discard keep in the refrigerator?

Sourdough discard can be stored in an airtight container in the refrigerator for up to 1-2 weeks. For longer storage, you can freeze discard in portions for up to 3 months. The older your discard, the tangier it becomes, which can add more complex flavour to your muffins.

What is the ideal consistency for sourdough discard when baking muffins?

The ideal sourdough discard for muffins should have 100% hydration (equal parts flour and water by weight) and be at room temperature before mixing. It should be bubbly but not overly active, with a consistency similar to thick pancake batter. This provides the perfect balance of tang and rising power.

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