Description
Delicious and easy sourdough discard muffins, a perfect way to use your leftover starter. These muffins are moist, flavorful, and simple to make.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: 1 cup fruit (berries, chocolate chips, etc.)
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin.
- In a large bowl, whisk together sourdough discard, melted butter, egg, milk, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in any optional additions like fruit or chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your sourdough discard is unfed for best results.
- You can substitute milk with buttermilk or yogurt for extra moisture.
- Experiment with different add-ins like nuts, spices, or citrus zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sourdough discard muffins, sourdough discard recipes, easy sourdough muffins, leftover starter muffins, moist sourdough muffins, fruit sourdough muffins