These tender, bakery-style muffins are built on a sourdough base, offering a subtly complex flavor and a light, moist crumb. The discard adds structure without weighing things down, making it an excellent foundation for your favorite seasonal mix-ins. Whether you're folding in fresh berries in summer or warm spices and nuts in fall, this recipe flexes with whatever you have on hand.
It’s a simple, dependable way to use up leftover sourdough starter, and the kind of recipe that earns a permanent spot in your rotation. From weekday breakfasts to casual weekend bakes, these muffins are quick to prep, endlessly adaptable, and freezer-friendly. Try them with blueberries and lemon zest, chopped apples and cinnamon, or a handful of chocolate chips for something a little more indulgent.
Yields 12 standard muffins
Ingredients:
240g (2 cups) all-purpose flour
1 tsp baking soda
1½ tsp baking powder Pinch of salt
150g (¾ cup) granulated sugar
120g (½ cup) sourdough discard (100% hydration) 1 large egg (50g)
180g (¾ cup) whole milk or buttermilk
113g (½ cup or 1 stick) salted butter, melted and slightly cooled 1 tsp Andrea’s Bakehouse vanilla extract
Optional Mix-In Ideas (add up to 1¼ cups total):
Fresh or frozen blueberries, raspberries, or chopped strawberries Chocolate chips
Chopped nuts
Grated apple or zucchini (add 3 tbsp flour)
Dried fruit like cranberries, raisins, or chopped dates
Instructions:
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Alternatively, grease it well with butter or oil.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and sugar.
3. In another bowl, whisk together sourdough discard, egg, milk, melted butter, and vanilla extract.
4. Pour the dry ingredients into the wet and stir gently just until combined. Do not overmix.
5. Fold in your choice of mix-ins (see ideas above).
6. Divide the batter evenly among the muffin cups.
7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.