Sourdough Discard Muffins

Prior to the birth of our third son (Check out his birth story here!) I had been working on a few sourdough muffin recipes to use up the discard and reduce that extra waste. They have been quite a hit with our family, and as an added bonus, they freeze nicely! It’s made mornings after being up late with the baby much easier to simply grab a bag of muffins from the freezer, heat up, and serve to the older boys.

We have been diving into the world of sourdough. I believe I’ve finally mastered an artisan bread and flatbread options, so keep an eye out for those recipes coming soon! Another super simple recipe to use your discard with is the sheet pan pancake!

I tried to stick with ingredients we either preserved from the summer, or things we already had on hand.

Our favorites have been:

• Spiced Apple Pecan
• Banana Walnut
• Blackberry and Elderberry Honey
• Chocolate Cherry

Please keep in mind, I mainly use stoneware for baking, which definitely affects the cooking time. If you are using a different cooking medium, watch your baked goods carefully as to not overcook. I would start by reducing the time by 5 minutes and adjusting from there!

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Spiced Apple Pecan

Ingredients

• 2 eggs (room temperature works best)
• 1/2 cup melted butter (cooled slightly)
• 1/2 cup sourdough (discard or fed)
• 1/2 cup maple syrup
• 2 cups organic white flour (or whole wheat)
• 1 cup applesauce
• 1 tsp Himalayan Pink Salt
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp cloves
• 1/2 tsp ceylon cinnamon
• 1/2 tsp nutmeg
• 1 cup chopped pecans

Directions

• Mix all of your ingredients together until fully incorporated. I prefer using our 8qt Kitchenaid stand mixer.
• Allow your batter to rise slightly on the stove top as you are preheating your oven to 350F.
• Lightly oil your muffin pan and evenly distribute batter into 12 parts. Top with the extra pecans, if you choose to.
• Bake for 25-30 minutes until fully cooked and tops are brown.
• Allow muffins to fully cool before removing from the pan.

Banana Walnut

Ingredients

• 2 eggs (room temperature works best)
• 1/2 cup melted butter (cooled slightly)
• 1/2 cup sourdough (discard or fed)
• 1/2 cup maple syrup
• 2 cups organic white flour (or whole wheat)
• 3 TBSP greek yogurt (Find out how to make your own yogurt here!)
• 3 large, very ripe bananas (or bananas that were frozen and fully thawed)
• 1 tsp Himalayan Pink Salt
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ceylon cinnamon
• 1 cup chopped walnuts (plus about 1/4 cup if you choose to add extra for topping)

Directions

• Mix all of your ingredients together until fully incorporated. I prefer using our Kitchenaid stand mixer.
• Allow your batter to rise slightly on the stove top as you are preheating your oven to 350F.
• Lightly oil your muffin pan and evenly distribute batter into 12 parts. Top with the extra walnuts, if you choose to.
• Bake for 25-30 minutes until fully cooked and tops are brown.
• Allow muffins to fully cool before removing from the pan.

Blackberry and Elderberry Honey

Ingredients

• 2 eggs (room temperature works best)
• 1/2 cup melted butter (cooled slightly)
• 1/2 cup sourdough (discard or fed)
• 1/2 cup maple syrup
• 2 cups organic white flour (or whole wheat)
• 1/4 cup applesauce
• 3 TBSP greek yogurt (Find out how to make your own yogurt here!)
• 1 tsp Himalayan Pink Salt
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup fresh or frozen blackberries
• 1/4 cup creamed elderberry honey (reserved for topping)

Directions

• Mix all of your ingredients together until fully incorporated. I prefer using our Kitchenaid stand mixer.
• Allow your batter to rise slightly on the stove top as you are preheating your oven to 350F.
• Lightly oil your muffin pan and evenly distribute batter into 12 parts.
• Bake for 25-30 minutes until fully cooked and tops are brown.
• Drizzle your creamed elderberry honey overtop, or reserve for use when eating.
• Allow muffins to fully cool before removing from the pan.

Chocolate Cherry

Ingredients

• 2 eggs (room temperature works best)
• 1/2 cup melted butter (cooled slightly)
• 1/2 cup sourdough (discard or fed)
• 1/2 cup maple syrup
• 2 cups organic white flour (or whole wheat)
• 1/4 cup applesauce
• 3 TBSP greek yogurt (Find out how to make your own yogurt here!)
• 1 tsp Himalayan Pink Salt
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ceylon cinnamon
• 2 TBSP raw cacao powder
• 2 tsp vanilla extract
• 1 cup dark chocolate chips
• 1 cup dried cherries

Directions

• Mix all of your ingredients together until fully incorporated. I prefer using our Kitchenaid stand mixer.
• Allow your batter to rise slightly on the stove top as you are preheating your oven to 350F.
• Lightly oil your muffin pan and evenly distribute batter into 12 parts. Top with the extra pecans, if you choose to.
• Bake for 25-30 minutes until fully cooked and tops are brown.
• Allow muffins to fully cool before removing from the pan.

Freezer Friendly

All of these muffins can easily be frozen for use later. Simply distribute into ziplock or Stasher bags and freeze! Allow muffins to defrost over night, and warm in the oven for ideal results! They do well reheated in the microwave, too, if you use one!