Sourdough Discard Muffins calling your name? Yep, I’ve been there too. You’ve been baking bread nonstop (maybe unsuccessfully, no judgment!), you look in the fridge, and… what to do with that stubborn lump of discard? It feels wrong to toss it, but who honestly wants more pancakes? Oh! Muffins. Always muffins.
If you’re tired of super-fussy recipes, or your family is begging for something new (mine never stops asking, I swear), these are your people-pleasing, less-waste little gems. And hey, if you want more muffin magic, check out my favorite zucchini muffins easy delicious recipe for something equally delightful but, you know, greener.
Recipe Background and Details
Okay, let’s just get real about these sourdough discard muffins. First, you do not need to be a sourdough expert. I’m wildly impatient and kind of messy in the kitchen, and this recipe still works out. All those leftover bits you’d usually pitch? Those odd clumps living at the back of your jar? Those are muffin gold.
Plus, here’s the kicker – this muffin recipe doesn’t require a big fancy mixer, or even a lot of fuss. Half the time, I’m just doing it with a fork and a big bowl. The final muffins come out slightly tangy (but in that “oops I just ate four” kind of way). They keep moist for days, which is kind of magical for muffins. Sometimes, I’ll even freeze a few and forget about them until a late-night craving hits.
Simply put: they’re lower waste, fast, and not remotely tricky. Honestly, if you can stir, you’re in.
“I brought these to a potluck. Not one crumb left. I was honestly shocked at how easy they were… and how fast they vanished.” – Jodi F.
Sourdough Discard Muffins
Substitutions and Variations
Why settle for one kind of muffin, right? The whole point of sourdough discard muffins is to use what you have and not sweat the details too much. Some days I’m out of eggs (let’s be honest, my kids eat them before I even remember to buy more), so a mashed banana or a spoonful of applesauce saves breakfast. Too much zucchini? Yes, that works too. Want chocolate? Who am I to stop you!
I have friends who add berries, nuts, even a dusting of cinnamon sugar right before baking (do this, trust me). You can swap plain yogurt for buttermilk. Sub half the flour for whole wheat if you’re feeling virtuous. Really, almost any gentle fruit or nut tastes amazing in here, and the base is sturdy enough to handle your wildest muffin dreams.
I’ve even accidentally mixed everything out of order, and you know what? Still tasted great.
Sourdough Discard Muffins
Make Ahead and Storage
Planning ahead? Love that. Sourdough discard muffins keep better than you’d think. Let them cool completely and then toss them in an airtight container. I leave mine on the counter for up to three days (if they last that long), but for anything longer, shove the lot into the freezer bag and freeze them. Just pop one in the microwave or let it thaw on the counter for an afternoon snack.
And, here’s a trick I picked up after burning out on dry muffins: if they’re feeling a bit stale, zap ‘em with a little warm butter or spread. Serious game changer. Muffins stay just as good the next day, sometimes even softer.
If you want to impress friends or pretend you’ve got your life together, bring a warm batch to brunch. It works every time.
Sourdough Discard Muffins
My Top Muffin Tips
- Use discard that’s not crazy sour for the best flavor.
- Don’t over-mix the batter, or you’ll end up with tough muffins. Seriously, only until it’s barely combined.
- Try sprinkling sugar or oats on top for an awesome crunchy finish.
- If you’re feeling wild, swirl in a little jam just before baking for a real “wow” moment.
How to make sourdough discard muffins healthy
Let’s be honest, we all want to feel a little better about our baked goods. Sourdough discard muffins can totally lean healthy with a few swaps. I like to use white whole wheat flour sometimes, or toss in a handful of chia seeds if they’re rattling around the pantry.
Cutting the sugar is easy – most recipes let you drop it by a third and nobody besides your sweet-toothed cousin will even notice. Tossing in fruit like blueberries, grated carrot, or apple adds sweetness and fiber. If you’re dairy free? Easy peasy. Almond milk and olive oil work beautifully.
Honestly, the best part is how un-fancy it can be. No pretentious ingredients, just everyday stuff with a sourdough twist that fools guests into thinking you’re a five-star breakfast chef.
And hey, if you want inspiration for making healthy, delicious muffins in a different way, peek at these zucchini muffins easy delicious recipe.
Sourdough Discard Muffins
Are you feeling ready to use up that discard and surprise yourself with something irresistible? Muffins don’t have to be boring. Start with this trusty base and play around till you land on your signature version.
If you ever need more new twists, check out this clever Sourdough Discard Chocolate Chip Muffins Recipe | Kiersten Hickman for even more sweet happiness in a wrapper. No more letting that discard go to waste. Let your kitchen smell amazing, one muffin at a time.
Sourdough Discard Muffins
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Sourdough Discard Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make muffins using your sourdough discard, perfect for reducing waste while enjoying a tasty treat.
Ingredients
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg (or substitute with mashed banana or applesauce)
- 1 cup all-purpose flour (or half whole wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Optional: berries, nuts, or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the sourdough discard, sugar, oil, and egg until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
- If using, fold in optional ingredients like berries or nuts.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 3 days or freeze for longer storage. You can reheat in the microwave for a delicious snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg