If you’ve ever wondered what to do with extra sourdough discard, these Sourdough Muffins are such an easy answer. I make Sourdough Muffins whenever I’m feeding my starter and don’t want anything to go to waste. They’re soft, lightly sweet, and perfect for breakfast or an afternoon snack.

The texture is tender, the flavor is mild with just a hint of that sourdough tang, and they come together with simple pantry ingredients. These Sourdough Muffins are the kind of everyday recipe you’ll find yourself making again and again.

Why You Will Love These Sourdough Muffins

You will love these Sourdough Muffins because they are simple, reliable, and a great way to use sourdough discard without making another loaf of bread. The crumb is soft and fluffy, while the sourdough discard adds a subtle depth of flavor that makes them taste just a little more special than regular muffins.

They’re not overly sweet, which makes them perfect for breakfast. You can enjoy them plain, add mix-ins if you like, or serve them warm with butter. I also love how quickly they come together. No complicated steps, no long fermentation.

If you bake with sourdough often, this is one of those sourdough muffin recipes you’ll want to keep on hand.

What You Will Need

To make these Sourdough Muffins, you’ll use all-purpose flour as the base, along with sugar for sweetness and baking powder for lift. A little salt balances everything out, and cinnamon is optional if you want a hint of warmth. The egg, whole milk, and vanilla add richness and flavor. Liquid fat keeps the muffins moist and tender, and of course, sourdough discard gives them that light tang and soft texture. Just be sure to stir down your discard before measuring so you get an accurate amount.

Ingredients

• 1 ½ cups all-purpose flour
• 1 large egg, room temperature
• ⅓ cup whole milk
• 1 teaspoon vanilla extract
• ½ cup liquid oil
• ½ cup sourdough discard
• ⅔ cup granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon (optional)

How to Make Sourdough Muffins

Start by preheating your oven to 350°F and lining a standard muffin tin with paper liners or lightly greasing the cups.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if you’re using it. Mixing the dry ingredients first helps distribute everything evenly.

In a separate bowl, beat the egg, then add the whole milk, vanilla extract, and your chosen liquid fat. Stir until smooth. Add the sourdough discard and mix until fully combined. Make sure your discard has been stirred down before measuring so the texture is accurate.

Pour the wet ingredients into the bowl of dry ingredients. Gently stir just until everything is combined. Try not to overmix, as that can make the muffins dense instead of tender.

Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let the Sourdough Muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

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