These Sourdough Corn Muffins are soft, buttery, and packed with cornmeal flavor. They’re perfect as a quick breakfast, snack, or an easy side for soups, chili, and stews. Plus, they’re a great way to use up your sourdough discard!

A sourdough corn muffin split in half on the wrapper with a piece of butter on each half.

Since the start of the new year, I’ve been having fun reworking some of my old recipes into sourdough versions, starting with a variety of sourdough discard muffins.

As I focus on making my blog more sourdough-centric this year, I decided to give an old cornbread recipe a makeover (since I already have a sourdough cornbread recipe on the blog) and turn it into these sourdough discard corn muffins.

These muffins are soft, buttery, and full of corn flavor. They’re easy to make and ready in under 30 minutes, making them a perfect way to use up any sourdough discard you have on hand.

They’re also incredibly versatile. Whether you enjoy one as a quick breakfast with butter or jam, as a satisfying snack, or paired with a hearty chili as the perfect side dish, these sourdough cornbread muffins are sure to be a hit.

I hope you give them a try and enjoy them as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds moisture and a subtle tang. Use fresh discard for a mild flavor or older discard if you want a more noticeable sourdough flavor.
Cornmeal- For the best texture, choose medium or coarse-ground cornmeal. Fine cornmeal will make the muffins less hearty and more cake-like.
All-Purpose Flour- Provides structure to corn muffins. You can swap up to ⅓ of the flour with whole wheat flour for a nuttier flavor, but expect a slightly denser texture.
Granulated Sugar- Adds sweetness. If you prefer less sweet muffins, reduce the sugar to ½ cup.
Whole Milk- Contributes moisture and fat, which help create a tender crumb. You can use any milk or milk alternative, but the texture may vary slightly.
Butter- Adds rich flavor that complements to cornmeal. Butter firms up as it cools, so these corn muffins are best served warm. If you prefer, swap it for an equal amount of neutral-flavored oil like vegetable or canola.
Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.

The ingredients to make sourdough corn muffins. Each ingredient is labeled with text. They include butter, granulated sugar, milk, egg, sourdough discard, cornmeal, all-purpose flour, salt, baking powder, and baking soda.

Tips for Success

Measure ingredients accurately. For the best results, weigh your flour and cornmeal. If you don’t have a scale, spoon into a measuring cup and level it off. Too much flour can lead to dry, dense muffins.
Use room temperature ingredients. Bring your eggs, sourdough discard, and milk to room temperature before mixing. This helps the batter combine evenly and ensures better rise.
Don't overmix. Gently fold the wet and dry ingredients together until just combined. Overmixing can make the muffins dense and tough.
Add mix-ins. For extra flavor, try adding minced jalapeños, shredded cheddar cheese, diced bacon, whole corn kernels, or fresh herbs.
Serve warm. Butter-based muffins tend to firm up as they cool. Warm them for 10–15 seconds in the microwave or a few minutes in the oven to restore their soft, tender texture.

How to Make Sourdough Corn Muffins

Here is how to make corn muffins with sourdough discard.

Step 1: Prepare oven and muffin pan. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease the wells with butter, oil, or cooking spray.

Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

The dry ingredients mixed together in a glass bowl.

Step 3: Whisk together wet ingredients. In a large bowl, whisk the melted butter and sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each. Stir in the milk and sourdough discard until everything is combined.

The wet ingredients whisked together in a glass bowl. There is a whisk sticking out of the bowl to the left.

Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold the batter until just combined, being careful not to overmix. If you’re using jalapeños, fold them in now.

Sourdough corn muffin batter in a glass mixing bowl with a rubber spatula sticking out of the bowl to the left.

Step 5: Fill muffin tin. Divide the batter evenly among the 12 muffin cups.

Six paper lined muffin tin wells filled with sourdough discard corn muffin batter.

Step 6: Bake muffins. Bake for 14–16 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool and serve. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best texture.

Six sourdough discard corn muffins on a wire cooling rack.

Serving Suggestions

These sourdough discard corn muffins are perfect for breakfast, a quick snack, or as a side dish. Enjoy them with strawberry, blueberry, or cranberry jam for breakfast. For dinner, pair them with beef and bean chili, pumpkin turkey chili, or BBQ pulled chicken.

Need a quick snack? Warm one up and slather on some homemade butter - it’s so good!

How to Store

Store fully cooled sourdough corn muffins in an airtight container at room temperature for 3-4 days. For the best texture, warm them in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze the muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat before serving.

Five sourdough discard corn muffins on a counter. One of the muffins is split in half with butter on each half.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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