If you have a sourdough starter and love baking, these Sourdough Muffins are a must-try! They’re soft, fluffy, slightly tangy, and incredibly versatile—perfect for breakfast, a snack, or even dessert. Plus, this recipe is a great way to use up sourdough discard so nothing goes to waste.

You can customize them with add-ins like blueberries, chocolate chips, or nuts, making them a family favorite. And the best part? No long fermentation required—just mix, bake, and enjoy!

🛒 What You’ll Need

Dry Ingredients:

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon (optional, for extra warmth)

Wet Ingredients:

½ cup sourdough discard (unfed starter)
½ cup milk (or buttermilk for extra tang)
½ cup sugar (or honey for natural sweetness)
¼ cup melted butter (or coconut oil)
2 large eggs
1 tsp vanilla extract

Optional Add-Ins:

½ cup blueberries, chocolate chips, or chopped nuts
2 tbsp sugar for sprinkling on top (for a bakery-style crust)

👩‍🍳 Pro Tips for Perfect Sourdough Muffins

Don’t Overmix – Stir until just combined to keep the muffins light and fluffy.
Use Ripe Sourdough Discard – It adds the best flavor without making the muffins too tangy.
Let Batter Rest (Optional) – A 30-minute rest before baking allows the starter to work its magic for an even better rise.
Customize the Flavors – Add berries, nuts, chocolate, or even lemon zest for a twist.
Fill Muffin Cups ¾ Full – This gives you the perfect rise without overflowing.

🔄 Substitutions & Variations

Dairy-Free? Use almond milk and coconut oil.
Gluten-Free? Use a 1:1 gluten-free flour blend.
Sweeter Muffins? Increase sugar to ¾ cup.
More Tangy? Let the batter rest overnight in the fridge for extra fermentation.

⏳ Make-Ahead & Storage Tips

Fridge: Store in an airtight container for up to 5 days.
Freeze: Wrap individually and freeze for up to 3 months.
Reheat: Microwave for 20 seconds, or warm in a 300°F oven for 5 minutes.

🥣 How to Make Sourdough Muffins

1️⃣ Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).

2️⃣ Combine Wet Ingredients

In another bowl, whisk together sourdough discard, milk, sugar, melted butter, eggs, and vanilla extract until smooth.

3️⃣ Mix Wet & Dry Together

Pour the wet ingredients into the dry ingredients. Gently fold the batter together until just combined. If using berries, nuts, or chocolate chips, fold them in now.

4️⃣ Fill the Muffin Tin

Line a 12-cup muffin tin with liners or grease well. Fill each cup ¾ full and sprinkle with sugar for a crispy top.

5️⃣ Bake Until Golden

Bake at 375°F (190°C) for 18-22 minutes, until golden brown and a toothpick comes out clean.

6️⃣ Cool & Serve

Let muffins cool for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!

🥡 Leftovers & Storage Tips

Fridge: Store in an airtight container for up to 5 days.
Freeze: Wrap in plastic wrap and freeze for up to 3 months.
Reheat: Warm in the microwave for 20 seconds or in the oven at 300°F for 5 minutes.

🎉 Time to Enjoy!

These soft, tangy, and slightly sweet Sourdough Muffins are perfect for using up sourdough discard while making a delicious, quick treat.

Tried this recipe? Let me know in the comments how you customized yours! 🧁💛