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
- 120 grams whole milk ½ cup
- 2 large eggs
- 115 grams unsalted butter melted and cooled (½ cup)
- 150 grams sourdough discard ½ cup
- 15 grams maple syrup or honey 1 tablespoon
- 65 grams cane sugar ⅓ cup
- 150 grams all-purpose flour 1 cup
- 120 grams yellow cornmeal ¾ cup
- 5 grams salt 1 teaspoon
- 12 grams baking powder 1 tablespoon
Instructions
- Mix the wet ingredients: Preheat oven to 350°F. In a medium-sized mixing bowl or stand mixer, combine the milk, butter, maple syrup, sugar, eggs, and sourdough discard.120 grams whole milk, 2 large eggs, 115 grams unsalted butter, 150 grams sourdough discard, 15 grams maple syrup or honey, 65 grams cane sugar
- Add the dry ingredients: Add the flour, baking powder, yellow cornmeal, and salt. Mix until well combined.150 grams all-purpose flour, 120 grams yellow cornmeal, 5 grams salt, 12 grams baking powder
- Scoop: Use the method of your choice to scoop the batter into a prepared muffin tin (I recommend a small cookie scoop). Grease, butter, or line the tin with cupcake liners for easier cleanup. Fill each cup close to the top but not all the way.
- Bake: For mini muffins, bake 10–12 minutes (usually closer to 10 for me) — they're done when you lightly tap the top and they feel soft but firm. For standard-sized muffins, bake 25–30 minutes.
- Cool: Allow to cool 5 minutes in the pan before removing. If you greased the pan, loosen the edges with a knife. Enjoy!
Notes
- Store at room temperature for 3–5 days or freeze for up to 6 months.
- Make it dairy-free: Use 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. The plant butter is salted, so use slightly less salt if you go this route.
- Long ferment option: Leave out the baking powder overnight and add it in just before baking.
Nutrition
Calories: 202kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 316mgPotassium: 71mgFiber: 1gSugar: 7gVitamin A: 292IUCalcium: 80mgIron: 1mg
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