Sourdough Discard Muffins - Base Recipe
This is a base recipe for sourdough discard muffins that you can customize however you like to make it your own. Muffins are the perfect way to use up sourdough discard because you can easily freeze them for later!
Ingredients
- 1 1/2 cups sourdough discard
- 3/4 cup coconut oil melted
- 1/2 cup milk
- 2 eggs
- 1 cup sugar we use unrefined cane sugar or coconut sugar
- 2 cups all-purpose flour einkorn flour also works well
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat your oven to 425F.
- Combine your discard, melted coconut oil, milk, eggs, and sugar in a stand mixer (or large bowl with whisk).
- In a separate medium bowl, combine flour, baking soda, and salt.
- Carefully pour your dry ingredients into your wet ingredients and stir for only about 30 seconds until the flour is just barely mixed in.
- Grease your muffin tin with coconut oil.
- Fill muffin tin with batter until 2/3rds full.
- Bake for 5 minutes at 425F, then (without opening the oven door) reduce the temperature to 350F and bake for another 10-12 minutes until a toothpick comes out clean.
- Take out of the oven and let cool in the muffin tin for a couple of minutes, then transfer to a cooling rack.
Video
Notes
How to Store Sourdough Discard Muffins
These muffins are perfect for storing since they stay moist from the sourdough discard. They even freeze well for a quick snack or breakfast.Room temperature
Keep these muffins in an airtight bag or container at room temperature for about 5 days.Freezing Sourdough Discard Muffins
To freeze, let them cool completely and place them in an airtight bag in the freezer for up to 4 months. We like to individually wrap our muffins in plastic and place in a larger freezer bag for easy removal of one or two muffins at a time.Reheating Muffins
To reheat or warm up your muffins, let them thaw (if frozen) then either nuke them in the microwave for about 30 seconds or cut them in half and heat on a skillet until warmed through.Sourdough Discard Muffin Tips
- Don't use paper muffin liners. Just take some coconut oil and use your fingers to spread it around each hole in the muffin pan.
- Don't overmix these muffins. They just need about 30 seconds of mixing once you combine the wet and dry ingredients. If you overmix they will become too dense.
- Room temp eggs: Make sure the eggs are at room temperature prior to mixing the batter. This will give you fluffier muffins.
- High temp low temp – this will make for perfectly risen muffins with a slight crisp on the outside and a fluffy inside.
- Fill every other cup – filling every other muffin hole in the tin will allow for optimal airflow in the muffin tin.
Sourdough Discard Muffin Flavor Combinations
Some of these are in this free ebook. Have fun with the flavors!- Lemon lavender (pictured in this post & in the ebook)
- Chocolate Cardamom (in the ebook)
- Cherry Chocolate (in ebook)
- Lemon Blueberry (in ebook)
- Raspberry Chocolate (in ebook)
- Banana Blueberry
- Banana Walnut
- Nuts: walnuts, slivered almonds, pecans, etc.
- Almond Poppy Seed
- Chocolate Chip
- Cranberry Orange
- Chocolate Chip Orange
- Crumble Topping: (2 Tbsp butter, 1/2 tsp cinnamon, 2 Tbsp brown sugar, 1/2 cup all-purpose flour)
