My sourdough discard cornbread muffins will be your new fall comfort food obsession! Subtly sweet and tangy with just the right amount of savory saltiness to be a perfect addition to your game day chili or Thanksgiving dinner. Enjoy these as full-sized muffins or, my personal favorite, mini muffins! Be sure to try these and let me know what you think in the comments at the bottom of the page.
How to make Sourdough Discard Cornbread Muffins
Equipment
- Mixing bowl or stand mixer
- Whisk or mixing spoon
- Muffin tin
- Cookie scoop (optional)
Ingredients
- Whole milk
- Eggs
- Unsalted butter
- Sourdough Discard
- Maple Syrup or Honey
- Cane sugar
- All-purpose flour
- Yellow corn meal
- Salt
- Baking powder
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl or stand mixer, combine milk, butter, maple syrup, eggs, and sourdough discard.
- Add in flour, baking powder, yellow cornmeal, and salt. Mix until well combined.
- Use the method of your choice to scoop the batter into a prepared muffin tin (I recommend a small cookie scoop). You can grease, butter, or even line the muffin tin with cupcake liners if you would prefer an easier cleanup. Fill each muffin compartment close to the top but not all the way.
- For mini muffins, bake for 10-12 minutes. It is usually closer to 10 minutes for me; you will know they are done when you can lightly tap the top of the muffins and they feel soft but firm. For standard-sized muffins, bake for 25-30 minutes.
- Allow to cool for 5 minutes in the pan before removing. If you grease your pan, you might need to use a knife to loosen the edges a bit. Enjoy!
FAQ: Sourdough Discard Cornbread Muffins
How should I store these?
Store at room temperature for 3-5 days or freeze for up to 6 months.
Can I make this dairy-free?
Absolutely! I recommend using a high-fat non-dairy milk like full-fat Oatly instead of whole milk and Country Crock's olive oil plant butter in place of butter. Note: the plant butter is salted, so use slightly less salt if you go this route.
Other Recipes To Try
- Pumpkin Cream Cold Brew Overnight Oats
- Sourdough Malted Chai Chocolate Chip Cookies
- Same-Day Sourdough Dinner Rolls
- The Best Sourdough Sandwich Bread You Will Ever Have
- Healthy Pumpkin Spice Latte Breakfast Muffins
Sourdough Discard Cornbread Muffins
These sourdough discard cornbread muffins will be your new fall comfort food obsession! Subtly sweet and tangy with just the right amount of savory saltiness to be a perfect addition to your game day chili or Thanksgiving dinner. Enjoy these as full-sized muffins or, my personal favorite, mini muffins!
Equipment
- Mixing bowl or stand mixer
- Whisk or mixing spoon
- Muffin tin
- Cookie scoop (optional)
Ingredients
- ½ Cup Whole milk
- 2 Eggs
- ½ Cup Unsalted butter melted and cooled
- ½ Cup Sourdough Discard 150g
- 1 tablespoon Maple Syrup or Honey
- ⅓ Cup Cane sugar 65g
- 1 Cup All-purpose flour 150g
- ¾ Cup Yellow corn meal
- 1 teaspoon Salt
- 1 tablespoon Baking powder
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl or stand mixer, combine milk, butter, maple syrup, sugar, eggs, and sourdough discard.
- Add in flour, baking powder, yellow cornmeal, and salt. Mix until well combined.
- Use the method of your choice to scoop the batter into a prepared muffin tin (I recommend a small cookie scoop). You can grease, butter, or even line the muffin tin with cupcake liners if you would prefer an easier cleanup. Fill each muffin compartment close to the top but not all the way.
- For mini muffins, bake for 10-12 minutes. It is usually closer to 10 minutes for me; you will know they are done when you can lightly tap the top of the muffins and they feel soft but firm. For standard-sized muffins, bake for 25-30 minutes.
- Allow to cool for 5 minutes in the pan before removing. If you grease your pan, you might need to use a knife to loosen the edges a bit. Enjoy!
Notes
1. Store at room temperature for 3-5 days or freeze for up to 6 months.
2. Make it dairy-free: I recommend using a high-fat non-dairy milk like full-fat Oatly instead of whole milk and Country Crock's olive oil plant butter in place of butter. Note: the plant butter is salted, so use slightly less salt if you go this route.
2. Make it dairy-free: I recommend using a high-fat non-dairy milk like full-fat Oatly instead of whole milk and Country Crock's olive oil plant butter in place of butter. Note: the plant butter is salted, so use slightly less salt if you go this route.
ALSO, BE SURE TO GRAB A COPY OF AT THE END OF THE DAY WRITTEN BY MY WONDERFUL MOM, STEPHANIE HAWKINS.
Shirleen says
These were perfect muffins! I made it vegan by using sourdough flax egg, sunflower oil and oat milk. It’s a snowy day day and I was making a veggie bean chili, these little delights went perfectly with the meal! Thanks for the recipe.
Audrey says
That sounds like a perfect day to me!! I'm so glad you liked the muffins, Shirleen!
Lisa Phelan says
Hi Audrey!
These look so good. Can they be long fermented? If so, at what step do you recommend doing that? Hoping to make these tonight for tomorrow!
Thank you,
Lisa
Audrey says
Hi Lisa! I've long fermented muffins like these in the past by leaving out baking powder over night and adding it in prior to baking! If you ever have any other questions feel free to reach out to me via email at audrey@kneadedthat.com 🙂
Caitlyn Neumann says
Can it be granulated sugar or does it have to be cane? Thanks!
Audrey says
Any sugar is fine!