Make use of your sourdough discard by whipping up these moist and flavorful muffins. This versatile recipe works with a variety of mix-ins like blueberries, chocolate chips, or nuts. Perfect for breakfast, snacks, or dessert!
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Ingredients
- 1 cup (240g) sourdough discard (unfed)
- 1/2 cup (120ml) milk (or plant-based alternative)
- 1/2 cup (120ml) vegetable oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (200g) granulated sugar
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup (150g) mix-ins (e.g., fresh blueberries, chocolate chips, chopped nuts, or dried fruit)
Tools Needed
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Muffin tin
- Paper liners or nonstick spray
- Cooling rack
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, milk, oil, eggs, vanilla extract, and sugar until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. Fold in your desired mix-ins.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack. Serve warm or at room temperature.
Storage and Tips
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap muffins individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.
- Mix-In Ideas: Try different combinations like:
- Blueberries and lemon zest
- Chocolate chips and chopped walnuts
- Shredded carrots and raisins
These sourdough discard muffins are an easy and delicious way to reduce waste while enjoying a tasty homemade treat. Happy baking!