Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1 cup sourdough discard
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup oil
  • 1 egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Muffin Tin
  • Whisk
  • Spatula
  • Scoop
  • Freezer

Method
 

  1. Preheat oven to 375°F and prepare a muffin tin with liners.
  2. Whisk sourdough discard, milk, oil, egg, and sugar until smooth.
  3. Add flour, baking soda, and salt, then mix gently until just combined.
  4. Scoop batter evenly into muffin cups, filling about three-quarters full.
  5. Bake until tops are golden and centers feel set when lightly pressed.
  6. 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.