Sourdough Discard Muffins (Tender, Bakery-Style, Easy One-Bowl Recipe)

These sourdough discard muffins are a fast, reliable way to turn extra starter into fluffy, moist muffins with tall bakery-style domes—no long fermentation, no mixer, and no complicated steps.

This is an easy sourdough discard muffin recipe that works with discard straight from the fridge or freshly fed starter. Just mix, rest briefly (optional), and bake. The result? Soft crumbs, subtle tang, and endlessly customizable flavors like blueberry, chocolate chip, lemon poppy seed, or banana.

Why These Sourdough Discard Muffins Work

• Sourdough discard improves texture and flavor
  The natural acidity tenderizes the crumb and adds depth without making the muffins sour.
• Oil + yogurt (or buttermilk) keep muffins moist
  This combination prevents dry muffins—even after day two.
• High-heat oven start creates bakery-style muffin tops
  Starting hot gives rapid lift; lowering the temperature finishes baking evenly.

Quick Overview

• Prep time: 10 minutes
• Optional rest: 15–30 minutes
• Bake time: 16–20 minutes
• Yield: 12 standard muffins

Ingredients for Sourdough Discard Muffins

Dry Ingredients

• 2 cups (240 g) all-purpose flour
• ¾ cup (150 g) sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• Optional: 1 teaspoon cinnamon

Wet Ingredients

• 1 cup (240 g) sourdough discard (unfed, 100% hydration)
• 2 large eggs
• ½ cup (120 g) yogurt or buttermilk
• ½ cup (100 g) neutral oil (avocado, canola, or grapeseed)
• 2 teaspoons vanilla extract

Mix-Ins (Choose One)

• 1–1½ cups blueberries (fresh or frozen)
• ¾–1 cup chocolate chips
• 1 tablespoon lemon zest + 2 tablespoons poppy seeds

Optional Topping

• Coarse sugar or
• Simple streusel (recipe below)

How to Make Sourdough Discard Muffins (Step-by-Step)

1. Preheat the Oven

Heat oven to 425°F (220°C). Line a 12-cup muffin tin or grease well.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).

3. Mix the Wet Ingredients

In a second bowl or large measuring cup, whisk sourdough discard, eggs, yogurt or buttermilk, oil, and vanilla until smooth.

4. Combine (Do Not Overmix)

Pour wet ingredients into dry and fold gently until no dry flour remains.
The batter should be thick and slightly lumpy.

5. Add Mix-Ins

Fold in blueberries or chocolate chips.
If using frozen blueberries, toss them with 1 teaspoon flour first.

6. Optional Rest (Recommended)

Rest batter 15–30 minutes for taller, more tender muffins.

7. Fill and Top

Fill muffin cups nearly to the top. Add coarse sugar or streusel.

8. Bake with a High-Heat Start

• Bake 5 minutes at 425°F (220°C)
• Reduce oven to 350°F (175°C) (do not open the door)
• Bake 11–15 minutes, until a toothpick comes out with a few moist crumbs

9. Cool

Cool in the pan for 5 minutes, then transfer to a rack.

Streusel Topping (Optional)

Mix together:

• 3 tablespoons (45 g) melted butter
• ⅓ cup (65 g) brown sugar
• ½ cup (60 g) flour
• ½ teaspoon cinnamon
• Pinch of salt

Sprinkle generously before baking.

Sourdough Discard Muffin Variations

Blueberry Sourdough Discard Muffins

Use 1–1½ cups blueberries. Add 1 teaspoon lemon zest if desired.

Chocolate Chip Sourdough Discard Muffins

Use ¾–1 cup chocolate chips.
Optional: Replace ¼ cup flour with cocoa powder.

Banana Sourdough Discard Muffins

Replace yogurt with 2 mashed ripe bananas (about 240 g).
Reduce sugar to ½ cup.

Lemon Poppy Seed Muffins

Add lemon zest and poppy seeds.
Optional glaze: powdered sugar + lemon juice.

How to Make Long-Fermented Sourdough Muffins

For more tang and fermentation benefits:

1. Mix discard, flour, and yogurt/buttermilk (hold eggs, sugar, and leaveners).
2. Cover and ferment 6–10 hours at room temperature.
3. Whisk in remaining ingredients and bake as directed.

Troubleshooting Sourdough Discard Muffins

Muffins are flat

• Baking powder may be old
• Batter was overmixed
• Cups weren’t filled high enough
• Oven wasn’t hot enough initially

Muffins taste too sour

• Discard is very acidic → use fresher discard or add 1–2 tablespoons sugar

Muffins are dry

• Overbaked (even a few minutes matters)
• Use yogurt or buttermilk, not milk

Frozen blueberries turned the batter gray

• Normal. Toss berries with flour and fold gently.

Storage and Freezing

• Store airtight at room temperature 2 days or refrigerate up to 5 days
• Freeze up to 2 months
• Reheat 10–15 seconds in the microwave

Frequently Asked Questions

Can I use sourdough discard straight from the fridge?
Yes. Cold discard works perfectly.

What if my sourdough starter isn’t 100% hydration?

• Thick starter → add 1–2 tablespoons yogurt or buttermilk
• Thin starter → add 1–2 tablespoons flour

Can I make these gluten-free?
A 1:1 gluten-free baking blend can work, but texture will vary.

Next Step

If you bake with discard often, maintaining a small sourdough starter keeps discard manageable—or start with a reliable culture you don’t need to rescue.

Related: How to store sourdough discard + when it’s safe to use
Shop: Live sourdough starter shipped to your door

Printable Recipe Card

Sourdough Discard Muffins (Easy One-Bowl Recipe)
Yield: 12 muffins

Dry:
240 g flour · 150 g sugar · 2 tsp baking powder · ½ tsp baking soda · ½ tsp salt

Wet:
240 g discard · 2 eggs · 120 g yogurt/buttermilk · 100 g oil · 2 tsp vanilla

Mix-ins:
Blueberries or chocolate chips

1. Heat oven to 425°F / 220°C. Line muffin tin.
2. Whisk dry ingredients.
3. Whisk wet ingredients.
4. Fold wet into dry (don’t overmix).
5. Fold in mix-ins. Optional rest 15–30 minutes.
6. Fill cups to the top; add topping.
7. Bake 5 minutes at 425°F, then 11–15 minutes at 350°F / 175°C.

Cool 5 minutes, then transfer to rack.