Best 2 Sourdough Discard Muffin Recipes
Sourdough discard muffins are a delicious and versatile way to use up leftover sourdough starter. They are easy to make and can be customized with a variety of mix-ins. This article includes several sourdough discard muffin recipes, each with its own unique flavor and texture.
The classic sourdough discard muffin is a simple yet satisfying treat. Made with just a few basic ingredients, these muffins are light and fluffy with a slightly tangy flavor. For a more decadent muffin, try the sourdough discard chocolate chip muffins. These muffins are packed with chocolate chips and have a rich, moist crumb. If you are looking for a healthier option, try the sourdough discard whole wheat muffins. These muffins are made with whole wheat flour and are a good source of fiber.
No matter which recipe you choose, you are sure to enjoy these delicious and versatile muffins. They are perfect for breakfast, lunch, or a snack. And best of all, they are a great way to use up leftover sourdough starter.
SOURDOUGH DISCARD CHOCOLATE CHIP MUFFINS
Throw together a small batch of muffins using your leftover sourdough discard. Chocolate chip is best, but make any kind of muffin you like!
Provided by Kiersten
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl or a stand mixer, add the sourdough discard, egg, melted butter, milk, and sugar. Beat until combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and ground nutmeg.
- Sprinkle into the large bowl with the wet ingredients. Beat only until combined-about 30 seconds. Do not over mix.
- Add in the chocolate chips (or 1/3 cup of any other fillings you desire). Fold into the batter using a rubber spatula for another 30 seconds-only until the ingredients are combined. Again, do not over mix.
- Line a muffin tin with liners or silicone muffin cups. Scoop the batter evenly into the 12 cups-it should fill between 1/2 and 3/4 of each cup.
- Bake in the oven for 20 minutes, or until a toothpick comes out clean.
Nutrition Facts : Calories 132 kcal, ServingSize 1 serving
BLUEBERRY MUFFINS WITH SOURDOUGH DISCARD
While I was creating this recipe, I wanted to incorporate the ingredients that really bring out the flavor of blueberries. For me, this is lemon zest, cinnamon, and vanilla extract. This recipe makes 12 large blueberry muffins. These muffins are a perfect addition to breakfast, or a lovely afternoon treat with tea. I hope you enjoy this recipe and happy baking!
Provided by Rebecca Stern
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
- Mix flour, cinnamon, and salt together in a medium bowl.
- Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.
Nutrition Facts : Calories 239 calories, Carbohydrate 31 g, Cholesterol 32.5 mg, Fat 10.9 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 309.2 mg, Sugar 11.7 g
Tips:
- Make sure your sourdough discard is fresh and active. If it's been sitting in the fridge for a while, it may not be as effective.
- Don't be afraid to experiment with different flours. Whole wheat, rye, and oat flour can all be used to make delicious sourdough discard muffins.
- Add mix-ins to your muffins for extra flavor and texture. Chocolate chips, nuts, berries, and spices are all great options.
- If you don't have a muffin tin, you can also bake your muffins in a greased 9x13 inch baking pan.
- Store your muffins in an airtight container at room temperature for up to 3 days.
Conclusion:
Sourdough discard muffins are a delicious and easy way to use up your leftover sourdough starter. They're perfect for breakfast, lunch, or a snack. With so many different variations to try, you're sure to find a sourdough discard muffin recipe that you love. So next time you have some sourdough discard, don't throw it away - bake a batch of muffins instead!
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