The unfortunate byproduct of a very healthy sourdough starter is a hefty amount of discard. It physically pains me to throw away ingredients daily (sometimes twice a day). I've started experimental baking with sourdough discard and it's been surprisingly super fun! Almost like a daily challenge - what can I make with it today? I'm sharing my favourite sourdough discard muffin recipe with you because it's so easy to make, takes 30 minutes to bake and you get jumbo flavourful muffins out of 1 cup of sourdough discard! Play around with your favourite fruit inclusion or top them with a streusel. Make it your own! Happy Baking. 

Sourdough Discard Muffins

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Category

Muffins and Cakes

Servings

6

Prep Time

5 minutes

Cook Time

30 minutes

Author:

Shiela Labao

Ingredients

• 1 cup Sourdough Discard

• 2 Egg

• 1/2 cup White Sugar

• 1/4 cup Brown Sugar

• 1/4 cup Milk

• 1 tsp Vanilla Extract

• 1/4 cup Vegetable Oil

• 1 cup All Purpose Flour

• 1 tsp Salt

• 1 tsp Ground Cinnamon

• 1 tsp Baking Soda

• 2 cups Frozen Mixed Berries

Directions

1. Preheat your oven to 425 degrees F. In a bowl, combine the sourdough discard, sugar, eggs, oil, milk, and vanilla. Mix until well combined.

2. Add the flour, salt, baking soda, and cinnamon. Mix well into a batter.

3. Fold in the berries. Do not over mix.

4. Line a jumbo muffin pan or spray with cooking spray. Scoop the batter evenly into the muffin pan. Bake in preheated oven for 30 minutes.

5. Let the muffins cool slightly before removing from the pan - about 10 to 15 minutes. Enjoy!

Recipe Note

This recipe makes 6 jumbo muffins or 12 regular sized muffins.