Sourdough muffins
Perfect for breakfast or snacks made with sourdough cull, they have a subtle depth of flavor and a tender crumb!
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mix-ins (blueberries, chocolate chips, or nuts – optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- Stir in the sourdough discard and milk until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined (do not overmix).
- If using mix-ins, gently fold them in.
- Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.