13 Best Sourdough Muffin Recipes
Sourdough muffins are a smart way to use up sourdough discard and they have amazing flavor that regular muffins don’t. That slight tanginess from the sourdough starter makes them taste special. These 13 recipes give you plenty of options for using your discard instead of throwing it away. Most sourdough muffins stay fresh longer than regular ones because the fermentation process helps preserve them.
Classic Sourdough Blueberry Muffins
These take regular blueberry muffins to the next level with that slight sourdough tang. The starter adds moisture that keeps them fresh for days. You can use fresh or frozen blueberries depending what you got. Some recipes let the batter rest overnight which develops even more flavor but you can bake them right away too. The sourdough makes the texture fluffier than regular muffins. Perfect way to use up discard when feeding your starter.
Sourdough Chocolate Chip Muffins
The slight tang of sourdough balances the sweetness of chocolate chips perfectly. The starter makes the texture super soft inside with a nice crust outside. Kids love these and don’t even notice the sourdough difference except they taste better than regular muffins. Some recipes add a touch of cinnamon which goes surprisingly well with chocolate. Great for using up discard when you want something that feels like a treat.
Sourdough Banana Nut Muffins
This is a great mashup – using up both brown bananas AND sourdough discard at the same time. The bananas and sourdough both add moisture so these stay fresh for days. The nuts (usually walnuts) add protein and crunch. Some recipes let the batter ferment for a few hours which makes them even fluffier. These are fool-proof and work great even if your not much of a baker.
Lemon Poppy Seed Sourdough Muffins
The bright lemon flavor works amazing with the slight tang of sourdough. The poppy seeds add nice crunch and look pretty in the muffins. Some recipes include a lemon glaze on top which makes them extra special. These are lighter tasting than most sourdough muffins which is nice when you want something refreshing. Perfect for spring and summer when you want a breakfast that doesn’t feel heavy.
Sourdough Pumpkin Spice Muffins
The pumpkin and sourdough together make these ridiculously moist. The spices like cinnamon, nutmeg and cloves give major fall vibes. These stay fresh for days because of all the moisture from both pumpkin and starter. You can use canned pumpkin all year round which makes these a good option anytime you have discard. Even people who don’t usually like sourdough love these because the pumpkin flavor is stronger than the tang.
Cranberry Orange Sourdough Muffins
The tart cranberries and bright orange zest really compliment the tangy sourdough. You can use fresh cranberries when in season or dried ones the rest of the year. The red berries look pretty against the light muffin which makes these nice for holiday brunches. The sourdough adds complexity to the flavor that regular cranberry muffins don’t have. These are my favorite – I make them every Thanksgiving morning.
Savory Cheddar Herb Sourdough Muffins
These are different from all the sweet versions – they’re savory with cheese and herbs instead of sugar. The tangy sourdough works perfectly with sharp cheddar. Fresh herbs like chives, dill, or rosemary add amazing flavor. These are awesome with soup or chili instead of bread. Some recipes include bits of bacon or ham for extra savory goodness. A nice change when you’re tired of sweet muffins and need something to use up discard at dinner time instead of breakfast.
Double Chocolate Sourdough Muffins
The tangy sourdough makes the chocolate flavor taste even deeper somehow. These have cocoa in the batter AND chocolate chips for double chocolate goodness. The sourdough makes the texture super moist and tender. Some recipes include espresso powder which enhances the chocolate flavor even more. These almost taste like sourdough brownies in muffin form. Perfect when you need a serious chocolate fix but still want to use up your discard.
Sourdough Zucchini Muffins
This is genius – using up garden zucchini AND sourdough discard in one recipe! The zucchini and sourdough together make these incredibly moist. You don’t even have to peel the zucchini first – the green flecks look nice. Just make sure to squeeze out the excess water from the zucchini or the muffins might be too wet. The slight tang of sourdough works surprisingly well with the mild zucchini. Great for summer when you’ve got more zucchini than you know what to do with.
Apple Cinnamon Sourdough Muffins
The chunks of apple give these great texture and little bursts of freshness. The cinnamon and sourdough flavors work really well together. Some recipes have you cook the apples first but I think its fine to just dice them small and use raw. Your kitchen smells amazing while these bake. The sourdough adds a depth of flavor that regular apple muffins don’t have. Great for fall when apples are cheap and plentiful.
Cinnamon Streusel Sourdough Muffins
The crunchy streusel topping on these makes them special. Its got butter, sugar, and extra cinnamon that gets all crispy in the oven. The contrast with the tangy muffin underneath is so good. These make your kitchen smell amazing while baking. The sourdough flavor works really well with cinnamon. Perfect for weekend baking when you have discard to use up and want something coffee-shop worthy.
Sourdough Morning Glory Muffins
These are packed with good stuff – carrots, apples, nuts, raisins and sometimes coconut. The honey works great with the tangy sourdough and adds sweetness without refined sugar. These are dense and filling – one muffin can keep you going for hours. They take a bit more work with all the grating and chopping but are worth it. Great way to sneak extra fruits and veggies into breakfast.