Sourdough Discard Muffins
Muffins are always the right choice for using up your starter. Sourdough discard muffins are easy, they freeze perfectly, and they’re a breakfast instead of yet another dessert you’ll eat. No complicated steps, just simple ingredients you already have, plus whatever mix-ins you’re in the mood for.
Sourdough Blueberry Muffins
An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping.
Sourdough Banana Muffins (Walnut Crumb Topping)
Moist and sweet, this recipe is a must-try for anyone looking to experiment with sourdough baking or anyone who loves a good banana nut muffin.
Sourdough Blackberry Muffins
Moist, easy to make, and topped with sparkling sugar. A sweet snack or breakfast made with your trusty sourdough starter
Sourdough Cinnamon Sugar Muffins
These muffins combine a simple sourdough discard recipe with a sweet cinnamon-sugar crunch.
Sourdough Cinnamon Apple Muffins
These muffins with a simple glaze are a delicious way to use sourdough discard, combining the warm flavors of apple and cinnamon with a sweet, simple glaze.
Sourdough Lemon Muffins
These light and fluffy muffins combine a bright lemon flavor with the subtle tang of sourdough, finished with a sweet lemon glaze.
Chocolate Chip Sourdough Muffins
An easy to make muffin recipe that uses your discard sourdough starter. Chocolate chips plus a sugar topping make this a crowd-pleasing snack or breakfast!
Fresh Strawberry Sourdough Muffins
The perfect sourdough discard recipe for spring and summer, these are moist muffins with lots of fresh fruit flavor.
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Tips for Success
You can use your discard straight from the fridge. Just let it come to room temperature while you gather your other ingredients.
The batter might look a bit looser than regular muffin batter. That’s normal, and it’s what gives you a super tender muffin.
Don’t overmix. A few small lumps are better than tough muffins. Stop mixing as soon as the flour streaks disappear.
Fill your muffin cups about 3/4 full. These don’t rise quite as much as regular muffins, so you can fill them a bit more than usual.
Test for doneness with a toothpick in the center – it should come out clean. The tops should feel firm, not spongy when you press them lightly.
Let them cool in the pan for 5 minutes, then move them to a rack. If you leave them in the pan too long, the bottoms can get soggy.
To freeze, let them cool completely. Pop them in a freezer bag and use within 3 months. A quick 20 seconds in the microwave brings them back to life.
These muffin recipes are easy and practical. Pick your favorite version, and you’ll never feel guilty about having too much discard again. Your family gets fresh muffins, and you get to use up every bit of that starter. Perfect.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
