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.
Nutrition
Calories: 202kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 316mgPotassium: 71mgFiber: 1gSugar: 7gVitamin A: 292IUCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!