Learn how to make bakery-style sourdough discard muffins with this easy master recipe! Perfectly soft, fluffy, and flavorful, these muffins are a great way to use your sourdough discard.

kids hand reaching for a sourdough muffin on a wire rack

The longer I spend in the kitchen, the more I appreciate recipes that are simple, versatile and don’t require a lot of complicated steps. This master muffin recipe is exactly that! It’s one you can keep on hand and easily customize with whatever ingredients you have, allowing you to make any flavor muffin you crave.

This is an easy breakfast or afternoon snack your whole family will love! It’s one of my favorite ways to use sourdough starter discard. If you’re unfamiliar with discard, I’d like to invite you to check out my Sourdough Discard Crash Course where you’ll learn all about it and how to use it in any recipe.

Why You’ll Love This Recipe

You’ll love this bakery-style sourdough discard muffin recipe because it’s not only easy to make but incredibly versatile too! You can customize it with any add-ins you like, such as fresh berries, chocolate chips, or nuts, to make it your own. Plus, it’s a delicious way to use up sourdough discard, adding a unique tangy flavor to your muffins while keeping them soft and fluffy. Perfect for breakfast, snacks, or a sweet treat, this recipe is sure to become a favorite in your kitchen!

Ingredients for Bakery-Style Sourdough Discard Muffins

Dry Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup of whatever mix-in you desire (berries, chocolate chips, etc.)

Wet Ingredients

1 stick/8 tablespoons butter, melted
2 eggs
1/2 cup sourdough discard
1/4 cup whole milk
2 heaping tablespoons of sour cream or Greek yogurt
1 teaspoon vanilla extract

Crumb Topping

2 tablespoons butter, melted
1/4 cup sugar
1/4 cup all-purpose flour

How to Make Sourdough Discard Muffins

Place 2 tablespoons of melted butter, 1/4 cup of sugar, and 1/4 cup of flour in a small bowl. Use a fork to mix it until it becomes a crumble. Then set it aside.
Preheat the oven to 350°F and prepare a 12-count muffin pan with muffin liners or by greasing it with softened butter or cooking spray.
In a large bowl combine 2 cups of flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt.
Add flavor variations to the flour mixture. See note for ideas.
In a medium bowl, whisk together 1 stick of melted butter, 2 eggs, 1/2 cup of sourdough discard, 1/4 cup of milk, 2 heaping tablespoons of sour cream, and 1 teaspoon of vanilla until smooth.
Pour the wet ingredients into the dry and stir until combined.
Divide the batter evenly between 12 muffin cups. Then sprinkle the crumb mixture on top. Gently press the crumble on top of the batter.
Bake muffins in a preheated oven for 30-35 minutes until the top of the muffin springs back when you press it or a toothpick comes out clean.
Let the muffins cool on a wire rack.

Customizing Your Muffins

One of the best things about this sourdough discard muffin recipe is its versatility. Once you have the basic recipe down, you can easily swap out ingredients to create different flavors and textures. Whether you’re in the mood for something fruity, chocolatey, or nutty, you can tailor these muffins to fit your cravings or what you have on hand. Here are three fun variations to try:

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Blueberry Sourdough Muffins

Add: 1 cup of frozen or fresh blueberries to the muffin batter, folding them in gently to avoid crushing the berries.
Tip: Add the berries to the flour mixture before adding them to the batter to help prevent them from sinking to the bottom.

Sourdough Chocolate Chip Muffins

Add: 1 cup of semi-sweet or dark chocolate chips to the batter for a sweet, indulgent treat.
Tip: Sprinkle a few extra chocolate chips on top before baking for a nice, gooey finish.

Banana Nut Sourdough Muffins

Add: 1 ripe mashed banana and 1/2 cup of chopped walnuts or pecans to the batter. Of course, you can always skip the nuts.
Tip: You can substitute the mashed banana for applesauce for a slightly different flavor while keeping it moist and flavorful.

With these easy substitutions, you’ll never get bored of this basic sourdough muffin recipe. Feel free to experiment with other fruits, nuts, or spices to create endless variations that will keep your muffin game fresh and exciting!

Tips for Perfect Bakery-Style Muffins

Don’t Overmix: Overmixing the batter can lead to a dense muffin.
Filling the Muffin Tin: Be sure you fill your muffin tins 3/4 of the way full so that your muffins pop up over the top just like the ones in your favorite bakery.
Pre-heated Oven: It’s important that your oven is fully preheated so that you get that bakery rise.

How to Store Muffins

Store the muffins in an airtight container at room temperature for up to 3 days. However, mine get eaten before then because they are a family favorite!

As a busy mom, I like to make a double batch so I have plenty to freeze. When freezing muffins, be sure they are cooled completely then wrap each one in a little bit of plastic wrap and pop them into a freezer-safe bag. Frozen muffins will keep for about 3 months. Once you’re ready to enjoy them, just take them out of the oven and bring them to room temperature. You can also reheat them in the oven for a few minutes once they are no longer frozen.

If you love this sourdough discard muffin recipe, be sure to check out other related recipes like sourdough discard crackers, pancakes, or even sourdough flatbread. These recipes are perfect for using up your discard while creating delicious, homemade treats!

Bakery Style Sourdough Muffins (Master Recipe)

This master muffin recipe is exactly that! It’s one you can keep on hand and easily customize with whatever ingredients you have, allowing you to make any flavor muffin you crave.

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Prep Time 20

Cook Time 30

Total Time 50

Serving Size 12 muffins

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup of whatever mix-in you desire berries, chocolate chips, etc.

Wet Ingredients

1 stick/8 tablespoons butter melted
2 eggs
1/2 cup sourdough discard
1/4 cup whole milk
2 heaping tablespoons of sour cream or Greek yogurt
1 teaspoon vanilla extract

Crumb Topping

2 tablespoons butter melted
1/4 cup sugar
1/4 cup all-purpose flour

Instructions

Place 2 tablespoons of melted butter, 1/4 cup of sugar, and 1/4 cup of flour in a small bowl. Use a fork to mix it until it becomes a crumble. Then set it aside.
Preheat the oven to 350°F and prepare a 12-count muffin pan with muffin liners or by greasing it with softened butter or cooking spray.
In a large bowl combine 2 cups of flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt.
Add flavor variations to the flour mixture. See note for ideas.
In a medium bowl, whisk together 1 stick of melted butter, 2 eggs, 1/2 cup of sourdough discard, 1/4 cup of milk, 2 heaping tablespoons of sour cream, and 1 teaspoon of vanilla until smooth.
Pour the wet ingredients into the dry and stir until combined.
Divide the batter evenly between 12 muffin cups. Then sprinkle the crumb mixture on top. Gently press the crumble on top of the batter.
Bake muffins in a preheated oven for 30-35 minutes until the top of the muffin springs back when you press it or a toothpick comes out clean.
Let the muffins cool on a wire rack.