Sourdough Discard Muffins Recipe

That jar of sourdough discard on your counter is whispering sweet possibilities, not about guilt. It’s dreaming of becoming something tender, moist, and warmly spiced, something that makes your kitchen smell like a hug. These muffins are that dream, realized in the simplest, most forgiving way.

I designed this batter to be your ultimate blank slate. The batch you see here got a cozy blanket of cinnamon sugar, but that’s just one path. Your favorite flavors, the bits and bobs in your pantry, they’re all welcome here. Think of it as a choose-your-own-adventure story, where every ending is delicious.

And the best part? You can mix it up in minutes for immediate gratification, or let it rest overnight for an easy, magical morning. It’s a little trick that feels like a secret weapon.

Ingredients Needed for the Recipe

You’ll need just a few staples, plus your precious discard. Gather these, and you’re most of the way there.

• All-Purpose Flour: The reliable backbone for a perfectly tender crumb.
• Sugar: For sweetness and that lovely, golden-brown top.
• Baking Powder & Baking Soda: Our dynamic duo for a fantastic, airy rise.
• Ground Cinnamon: Optional, but adds a whisper of warm spice throughout.
• Kosher Salt: The essential flavor enhancer that makes everything pop.
• Whole Milk: Adds moisture and richness to the batter.
• Sourdough Starter (unfed discard): The star of the show, giving subtle tang and incredible moisture.
• Egg: Binds everything together and adds structure.
• Oil or Melted Butter: For unbeatable moisture. Oil gives an exceptionally tender bite, while butter offers classic flavor.
• Vanilla Extract: My non-negotiable for that warm, bakery-style aroma.

Your Mix-In Playground

This is where your personality shines through. The basic batter is a masterpiece of simplicity, ready to be adorned. You can go classic with a heaping cup and a half of plump blueberries or dark chocolate chips.

For a autumn vibe, try diced apple with an extra pinch of cinnamon. Lemon zest and poppy seeds make a beautifully bright combination. If you’re feeling fancy, a teaspoon of raspberry jam or a dollop of cream cheese hidden in the center of each muffin is a delightful surprise.

The rule here is simple: what sounds good to you *is* good. Just remember to toss very wet fruits or chocolate chips in a light coating of flour first. This little step keeps them from sinking straight to the bottom during baking.

And here’s a pro-tip straight from my kitchen: if you’re using citrus zest, rub it into the sugar with your fingertips before adding it to the bowl. You’ll see the sugar become damp and fragrant. This releases the citrus oils dramatically, infusing the entire batch with a gorgeous, sunny flavor.

It’s a tiny act that makes a huge difference.

How to make Sourdough Discard Muffins?

Step 1- Prep and Preheat

Start by preheating your oven to 375°F (190°C). This ensures it’s perfectly hot and ready when your batter is. Line a standard 12-cup muffin tin with paper liners or give each cup a generous spray of non-stick cooking spray.

Step 2- Combine the Wet Team

In a medium bowl or large measuring cup, whisk together the milk, sourdough discard, egg, oil (or melted butter), and vanilla extract. If you’re using any additional extracts or citrus zest, add it here. Set this mixture aside for a moment.

Step 3- Whisk the Dry Crew

In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Whisk it well, making sure the leavening agents and salt are evenly distributed throughout the flour. This guarantees an even rise and consistent flavor in every bite.

Step 4- Gently Bring It All Together

Pour your wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir gently until the flour is just incorporated. This is the most crucial moment. Stop stirring when you still see a few lumps and streaks of flour. A lumpy batter is a happy batter, I promise you. Over-mixing is the enemy of a tender muffin.

Step 5- Fold in Your Treasures

Now, gently fold in your chosen mix-ins. If you’re using berries or chocolate chips, tossing them with a tablespoon of flour from your measured amount first is a great trick. Scoop the batter evenly into your prepared muffin cups. Don’t be shy—fill them right to the top for a beautiful, domed bakery-style muffin.

Step 6- Bake to Perfection

Bake for 15 to 18 minutes. The exact time will depend on your oven and any add-ins. You’re looking for golden tops that spring back lightly when you press them. A toothpick inserted should come out with a few moist crumbs, not wet batter.

Step 7- Cool and Enjoy

Let the muffins cool in the pan for about 5 to 10 minutes. This allows them to set. Then, transfer them to a wire rack to cool completely, or enjoy them slightly warm. That first warm bite, with a pat of butter, is a special kind of bliss.

The Overnight Magic Trick

Here’s a fantastic secret for you: this batter is a brilliant make-ahead friend. Once you’ve mixed it (with or without add-ins), you can simply cover the bowl tightly and pop it in the refrigerator overnight. The next morning, just scoop the cold batter into your muffin tin and bake.

You may need to add a minute or two to the baking time. If you use an active, bubbly starter for this, the cold ferment will even impart a slight, lovely tang. It’s the ultimate shortcut for fresh muffins at breakfast with zero morning effort. Just imagine waking up to that.

Storing the baked muffins is just as easy. Once completely cool, tuck them into an airtight container at room temperature. They’ll stay wonderfully soft and delicious for up to 3 days. For longer keeping, they freeze beautifully. Wrap them individually and freeze for up to 3 months, then thaw at room temperature or warm gently in the oven.

Tips

• Embrace the Lumps: Seriously, walk away from the batter when it still looks a bit shaggy and uneven. Over-mixing develops gluten, leading to tough, dense muffins.
• Rest for the Best Dome: Letting the filled muffin tin sit on the counter for 20-30 minutes before baking allows the leavening agents to start working, often giving you a nicer, rounded top. Or, use the overnight fridge rest.
• Don’t Over-Bake: Start checking at 15 minutes. A light press on the top should see it spring back. They continue to cook a bit out of the oven, so err on the side of slightly under-done.

Print Recipe

Sourdough Discard Muffins Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Cooking Temp: 190  C Servings: 12 Estimated Cost: $ 5 Calories: 180

Best Season: Fall, Winter, Spring, Summer

Description

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

Servings

dry ingredients

• 2 cups all purpose flour (270g)
• 0.5 cup granulated sugar (100g; can substitute brown sugar)
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon kosher salt (Diamond Crystal preferred)
• 0.5 teaspoon ground cinnamon (optional)

wet ingredients

• 0.5 cup whole milk (120g; can use 2%, oat, or alternative)
• 0.5 cup sourdough starter (140g discard or active)
• 1 egg (large)
• 0.5 cup neutral oil or melted butter (108g; oil yields softer texture)
• 1 tablespoon vanilla extract

optional mix-ins (choose one or more)

• 1.5–2 cups berries, chocolate chips, nuts, dried fruit, etc. (toss with 1 tbsp flour before folding in)
• 2 tablespoons cinnamon sugar (for topping or swirl)

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or spray with nonstick baking spray.
2. In a small bowl or large measuring cup, whisk together milk, sourdough starter, egg, oil (or melted butter), and vanilla extract. Set aside.
   Add citrus zest or other extracts here if using.
3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
4. Pour wet ingredients into dry ingredients and stir gently with a rubber spatula or wooden spoon just until combined. Do not overmix—lumps are fine!
5. If using mix-ins (like berries or chocolate chips), gently fold them into the batter. For cinnamon swirl muffins, fill cups halfway, add 1 tsp cinnamon sugar, then top with remaining batter and a sprinkle more sugar on top.
   Tossing mix-ins in flour prevents sinking.
6. Divide batter evenly among the 12 muffin cups, filling to the top for nice domes.
   Batter can be covered and refrigerated overnight if preferred.
7. Bake for 15–18 minutes, or until the tops spring back when lightly pressed or a toothpick inserted (avoiding mix-ins) shows a few moist crumbs.
   Do not overbake—carryover cooking continues after removal.
8. Cool in pan for 5–10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 1.5g8%

Cholesterol 18mg6%

Sodium 210mg9%

Potassium 95mg3%

Total Carbohydrate 24g8%

Dietary Fiber 1g4%

Sugars 9g

Protein 3g6%

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Calcium 80 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: Batter can be mixed and refrigerated overnight before baking for enhanced flavor (especially with active starter).
• Gluten-free: Substitute with a 1:1 gluten-free flour blend and gluten-free sourdough discard.
• Flavor ideas: Try lemon poppyseed, blueberry, cinnamon swirl, chocolate chip, or apple-cinnamon variations.
• Tip: For extra-domed tops, let batter rest 20–30 minutes before baking.

Keywords: sourdough discard muffins, easy sourdough muffins, customizable muffins, breakfast muffins, fall baking