Feeding sourdough starter often results in a surplus of sourdough discard over time, which can be composted or ideally incorporated into baking goods. I’m not particularly fond of the tangy, fermented taste in baked goods, although I’ve understood that many people enjoy this aspect of using sourdough starter. I prefer that the baked goods’ flavor remains consistent, even when adding sourdough starter or discard, and this approach has influenced the muffin recipe provided below. If you like more tangy flavor, you can just add more discard and decrease the amount of regular flour and liquid.

The sourdough discard can be utilized in two different ways for this muffin recipe. One approach is quick, where you prepare the batter as usual and bake the muffins. The second approach involves allowing the sourdough muffins to ferment for at least 8 hours. The fermentation process doesn’t affect the muffins’ taste, but it breaks down the phytic acid in wheat flour, making it more easily digestible. Additionally, due to the fermentation process, the gluten content in the muffins decreases, making the batter healthier in every sense.

If you want to learn how to create your own sourdough starter and are interested in its beneficial properties, you can find more information in this post.

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Ingredients

Filling – any filling will work. For example, chocolate, nuts, berries, raisins, etc. Of course, you can also make muffins without any filling!

Milk

Wheat flour

Sugar

Baking soda or baking powder – I always prefer using baking soda. There’s no need to add additional acid to activate the baking soda, as the sourdough starter already provides that.

Eggs

Butter – it’s best to use butter at room temperature.

Sourdough discard – it can be either active or inactive, as we’re also using baking soda as a leavening agent.

How to make sourdough muffins

Slow version

The slow version is definitely preferable and healthier. Please note that for the slow version, you need to start a day earlier or very early in the morning to have the muffins ready by the evening. The slow version differs from the quick version in that the flour undergoes a fermentation process with the sourdough starter, making it more digestible.

• Mix the sourdough starter, milk, and flour, and knead into a dough ball.

• Leave the dough to ferment for about 8-12 hours. Cover the bowl with a lid or place the bowl in a closed oven, which prevents the formation of a crust on the dough’s surface.

• Once the dough has fermented, in a separate bowl, beat sugar and butter together until white and fluffy.

• Beat the eggs one by one into the whipped butter.

• Pour the resulting mixture into the dough ball and mix until uniform. Initially, getting the dough uniform might be a bit challenging, but using a mixer will quickly achieve a good consistency.

• Finally, add the leavening agent.

• Bake the muffins for 20-30 minutes at 190-200°C (375-390°F). Larger muffins prefer 190°C (375°F) while smaller ones can be baked at 200°C (390°F), which speeds up the process. I personally always prefer making large muffins.

Quick version

Here’s a quick version of making sourdough muffins, which doesn’t involve fermentation but allows you to utilize accumulated sourdough discard.

• Whip butter and sugar together until white and fluffy.

• Add eggs one by one.

• Add flour, milk, and sourdough starter to the batter, and mix until uniform.

• Mix in your preferred filling.

• Finally, add the leavening agent and mix.

• Bake the muffins for 20-30 minutes at 190-200°C (375-390°F). Larger muffins prefer 190°C (375°F) while smaller ones can be baked at 200°C (390°F), which speeds up the process. I personally always prefer making large muffins.

Ideas and tips

• If you forget to take the butter out to reach room temperature or have a sudden urge to bake, the easiest method is to soften the cold butter by beating it whit a wooden spoon before whisking. It doesn’t take much time. Another option, which is even more time-consuming and, in my opinion, cumbersome, is to place the butter in a closed oven at around 40°C (104°F) for some time. Just ensure that the butter doesn’t turn too liquid.

• When greasing muffin molds with butter, there’s no need to use paper muffin cups at all.

• If you want to bake muffins without sourdough, you can use this recipe.

Continue to Content

Sourdough muffins

Yield: 10-15

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 12 hours

Total Time: 12 hours 40 minutes

I like that the flavor of the baked goods doesn't turn sour when adding sourdough discard. Give this sourdough muffins recipe a try!

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Ingredients

• 200g of filling - any filling will work. For example, chocolate, nuts, berries, raisins, etc. Of course, you can also make muffins without any filling!
• 50g of milk
• 170g of wheat flour
• 150g of sugar
• 1 tsp of baking soda or 2 tsp of baking powder - I always prefer using baking soda. There's no need to add additional acid to activate the baking soda, as the sourdough starter already provides that.
• 2 eggs
• 150g of butter
• 100g of dourdough discard - it can be either active or inactive, as we're also using baking soda as a leavening agent.

Instructions

Slow version

1. The slow version is definitely preferable and healthier. Please note that for the slow version, you need to start a day earlier or very early in the morning to have the muffins ready by the evening. The slow version differs from the quick version in that the flour undergoes a fermentation process with the sourdough starter, making it more digestible.
2. Mix the sourdough starter, milk, and flour, and knead into a dough ball.
3. Leave the dough to ferment for about 8-12 hours. Cover the bowl with a lid or place the bowl in a closed oven, which prevents the formation of a crust on the dough's surface.
4. Once the dough has fermented, in a separate bowl, beat sugar and butter together until white and fluffy.
5. Beat the eggs one by one into the whipped butter.
6. Pour the resulting mixture into the dough ball and mix until uniform. Initially, getting the dough uniform might be a bit challenging, but using a mixer will quickly achieve a good consistency.
7. Finally, add the leavening agent.
8. Bake the muffins for 20-30 minutes at 190-200°C (375-390°F). Larger muffins prefer 190°C (375°F) while smaller ones can be baked at 200°C (390°F), which speeds up the process. I personally always prefer making large muffins.

Quick version

1. Here's a quick version of making sourdough muffins, which doesn't involve fermentation but allows you to utilize accumulated sourdough discard.
2. Whip butter and sugar together until white and fluffy.
3. Add eggs one by one.
4. Add flour, milk, and sourdough starter to the batter, and mix until uniform.
5. Mix in your preferred filling.
6. Finally, add the leavening agent and mix.
7. Bake the muffins for 20-30 minutes at 190-200°C (375-390°F). Larger muffins prefer 190°C (375°F) while smaller ones can be baked at 200°C (390°F), which speeds up the process. I personally always prefer making large muffins.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 474Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 78mgSodium: 3387mgCarbohydrates: 61gFiber: 3gSugar: 33gProtein: 8g