Sourdough Muffin Recipe
You stare at sourdough discard like it’s judging your life choices. Fine, bake muffins. They’re fluffy, slightly tangy, and suspiciously impressive. You mix, scoop, and suddenly feel domestic. Minimal effort, maximum bragging rights. Honestly, these muffins make you look like you planned everything, which feels wildly inaccurate but delightful anyway.
This sourdough muffin recipe delivers soft, tender results with a subtle tang and golden tops. The batter comes together quickly using discard and pantry staples. Perfect for breakfast or snacks, these muffins adapt easily with fruits or spices. They store well and freeze beautifully, making them a practical, flavorful addition to any routine.
Sourdough Muffin Recipe
This sourdough muffin recipe creates soft, fluffy muffins with a mild tang and golden tops. The batter mixes quickly using simple pantry ingredients and sourdough discard. These muffins are versatile, perfect for breakfast or snacks, and can be customized with fruits, spices, or chocolate for added flavor.
Ingredients
Equipment
Method
- Preheat oven to 375°F and prepare a muffin tin with liners.
- Whisk sourdough discard, milk, oil, egg, and sugar until smooth.
- Add flour, baking soda, and salt, then mix gently until just combined.
- Scoop batter evenly into muffin cups, filling about three-quarters full.
- Bake until tops are golden and centers feel set when lightly pressed.
- Cool slightly before removing to maintain structure and soft texture.
Notes
For softer muffins, avoid overmixing and bake just until set. For crisp tops, bake slightly longer. Freeze baked muffins in airtight bags for later use. Handle batter gently when scooping. Add berries, nuts, or chocolate for variation. Store at room temperature or refrigerate to extend freshness.
