Sourdough Discard Mini Muffins
Maria
August 11, 2025
10 minutes + 12 minutes
easy
24
These sourdough discard mini muffins are a delightful way to transform leftover starter into quick, irresistible treats. They mix up in minutes with no long fermentation required, making them perfect for Valentine’s Day, a cozy brunch, or anytime you need a bite-sized indulgence.
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Ingredients:
Adjust Servings
| 1 cup (120g) all-purpose flour | |
| ½ teaspoon baking soda | |
| ½ teaspoon baking powder | |
| ¼ teaspoon salt | |
| ½ teaspoon cinnamon (optional, but delicious) | |
| ½ cup (100g) granulated sugar (or ¼ cup sugar + ¼ cup brown sugar for deeper flavor) | |
| 1 large egg | |
| ½ cup (120g) sourdough discard (unfed, at room temp) | |
| ¼ cup (60ml) milk | |
| ¼ cup (60ml) neutral oil (vegetable, canola, or melted coconut oil) | |
| 1 teaspoon vanilla extract | |
| ½ cup mini chocolate chips, blueberries, or chopped nuts |
Directions
1.
Step 1
Preheat the oven to 375°F (190°C). We reccond you to lightly grease a mini muffin tin or line it with mini muffin papers.
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2.
Step 2
In a bowl, mix the flour, baking soda, baking powder, salt and cinnamon.
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3.
Step 3
In another bowl, whisk together the sugar, egg, sourdough discard, milk, oil and vanilla until smooth.
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4.
Step 4
Add the dry ingredients to the wet ingredients and mix gently until the mixture is smooth. However, be careful not to overmix. At this point, add the chocolate chips and fold them in.
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5.
Step 5
Spoon the batter into the prepared mini muffin tins, filling the tins about ¾ full.
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6.
Step 6
Bake for 10–12 minutes. You can also test muffins by inserting a toothpick into one of the muffins. The toothpick should come out clean if they are done.
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