Enjoy a variety of easy sourdough muffin recipes for a delicious breakfast or snack. From blueberry to lemon poppyseed. This is my favorite way to use sourdough discard. All boast a fluffy sweet texture that are irresistible.
Most mornings on the farm are a mix of relaxing while also trying to get a lot of chores done. From feeding and milking the cow (or cows sometimes), to moving chickens, watering the garden all before breakfast and beginning school.
But truly I enjoy those mornings. I make a latte with a shot of espresso with raw cream and we head out, pales in hand to milk the cows.
Many mornings, I will try to get something in the oven before heading out for chores. That way when we are done, there is a hot breakfast ready for all those hungry bellies.
Muffins are hands down one of my favorite things to make. They are super easy to make and are the perfect thing to grab and go. Most of these recipes can be started the night before and then finished in the morning for fresh baked muffins.
Why I love making sourdough muffins:
Great way to use extra sourdough starter discard: If you have lots of sourdough discard from constantly feeding your starter, muffins are the perfect way to use that. Since they use “chemical” leaveners, they do not require active sourdough starter (although you could use it too).
Simple: So easy to make and can be prepped the night before and baked in the morning.
Easy breakfast or quick snack that can be doubled or tripled. These recipes are great to prep ahead, make large batches, and store in the freezer. They can easily be taken out, reheated for breakfast or afternoon snack.
- If you are new to sourdough, these recipes are a great way to start your sourdough journey. Learn how to make your own sourdough starter here.
- All of these muffins can be made quick or long fermented for better digestion and health benefits of fermented grains.
- For best results: make sure the baking soda and baking powder are nice and fresh. This will give you the best muffins that are nice and tall rather than flat.
- For healthier muffins use melted coconut oil, avocado oil, or melted butter in place of vegetable oil.
- I love to use homemade vanilla extract. It is super easy to make and is inexpensive.
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Tools you may need:
Muffin liners or paper liners
Ice cream scoop– This is my favorite way to get perfectly even amounts of batter into each muffin well.
6+ Sourdough Muffin Recipes:
Made with frozen or fresh blueberries. Fluffy sourdough discard muffins bursting with blueberry flavor, tangy sourdough, and perfectly sweetened.
As an easy, make-ahead breakfast or snack, this recipe will be a family favorite and the muffins likely won’t stick around long. This could also be used as a base recipe and swap out for chocolate chips, add nuts, or add other fruits.
Healthy sourdough chocolate zucchini muffins are a rich, moist, and delicious way to enjoy the summer bounty. Chocolate sourdough batter is mixed with chocolate chips, shredded zucchini, and hints of orange to make the best sourdough muffins.
It contains healthy fats, unrefined coconut sugar, and even has the added benefit of vegetables.
The best sourdough pumpkin muffins ever. Soft, sweet, packed with pumpkin spice and topped with the most delicious spiced oat crumble. Not only is this the ultimate fall treat, but it will also make your house smell amazing. Make them the quick way or ferment for more health benefits.
The softest, most delicious muffins you’ve ever tasted. With a light and fluffy texture, packed with banana flavor and topped with a crunchy and sweet oat crumble these will easily become your favorite recipe.
These sourdough carrot muffins have a fluffy spiced cake filled with a cream cheese filling and topped with oat streusel. They are super yummy, and beautiful. Make them for a special breakfast or a brunch. Everyone will be asking for the recipe.
Zesty sourdough lemon poppy seed muffins bursting with lemon flavor from fresh lemon juice and a hint of nutty sweetness from the poppyseeds. These muffins are super delicious and perfect for summer (or anytime of the year).
Store in an airtight container at room temperature for up to a week or for longer storage place in the freezer up to 3 months. I like using a freezer safe ziplock bag. Allow them to cool completely and then place them in the bag, removing any extra air.
It is sourdough starter that has not been fed in over 12 hours. It is usually the portion that is “discarded” before feeding the starter again.
It adds a delicious slightly tangy flavor, and when added to flour and allowed to ferment will have the same health benefits (less gluten, better digestion, decreased phytic acid) as using active sourdough starter.
Baking with sourdough starter discard is a great way to use up extra sourdough starter rather than just throwing it away. It can also be used to ferment dough for health benefits.