My sourdough discard exploded and overfilled my jar this morning so I knew it was time to whip something up! These are so easy to make and extremely delicious- plus they use a ton of discard. If you don’t have discard to use, use 1/2 cup more flour! The rest of the ingredients stay the same!
Muffin Ingredients
- 1/2 cup butter- melted
- 1 cup white sugar
- 1 cup milk
- 3/4 cup sourdough discard
- 1 tsp vanilla
- 2 eggs
- 2 cups flour
- 1 TBSP cornstarch
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
Glaze Ingredients
- 1/3 cup white sugar
- 1 TBSP cinnamon
- 4 TBSP butter- melted
Directions
- Preheat oven to 425
- In a bowl, combine all muffin ingredients and either mix by hand or with a mixer
- Line 12 muffin tins and fill each tin 3/4 full
- Bake for 6 minutes at 425 and then for 10 minutes at 350
- While muffins are cooling, make glaze and spread on top once they are cooled
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These were delicious! My FIL even said ‘outstanding’. Your IG has turned me onto making so many recipes with my sourdough discard. Will be baking these again.
I’m not sure where I went wrong but this recipe hit it was way too tangy for me. I’d maybe cut the vinegar in half? I wanna mess around with this recipe because it has potential. But the texture turned out super spongy and too vinegar-y for my liking.
I’d also think about mixing some bread flour in with the AP flour I used.