Choose your own adventure: Sourdough Discard Muffins

The best sourdough discard muffins you’ll ever make. The base is always the same, and then just add in what ever mix-ins you want! Our top picks are chocolate chips, blueberries, chocolate chips and mini marshmallows, and walnuts. When I make these they’re always gone within 2 days. How can you beat that?

Prep time: 10 minutes

Bake time: 20 minutes

Ingredients

• 110 grams of sourdough discard
• 1 egg
• 4 tablespoons of butter
• 1/4 cup of milk
• 2 tsp vanilla extract
• 1/2 cup sugar
• 1 cup whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• pinch of salt
• 1/4 to 1/2 cup of add-ins of your choice

Directions

1. Pre heat oven to 350 degrees
2. Mix all wet ingredients together, being mindful that the sourdough discard completely dissolves into the mixture
3. Combine dry ingredients together and slowly add to the wet, blend until completely combined.
4. Add in any add-ins at this point and fold them in gently.
5. Fill a lined muffin tin evenly between 12 muffins. About 1/2 way full for each muffin.
6. Bake for 20 minutes or until done in the center.