These Sourdough Discard Mini Muffins are quick, easy, and so fun to make. Customize them with your favorite mix-ins for a sweet breakfast or snack that everyone will love.

A mini muffin tin filled with sourdough discard mini muffins.

How cute are these sourdough mini muffins?

I already have plenty of sourdough muffin recipes on the blog, but one day I spotted a mini muffin pan at the thrift store for just $2 and thought, “Why not?” I decided to try turning my basic sourdough muffin recipe into bite-sized treats.

I tested two fun mix-ins (rainbow sprinkles and mini chocolate chips) and both came out adorable and delicious. But the best part? You can really use any mix-ins you love!

After photographing them, I had mini muffins coming out of my ears. So, I packed some up for my neighbor, who gave them to her 3-year-old granddaughter. She loved them so much that she stuffed her whole lunchbox full and insisted on taking them to school the next day.

Needless to say, these mini muffins were a hit! And honestly, two thumbs up from a toddler? That’s about as good as it gets.

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

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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 a subtle tang and is a great way to use up leftover discard.
All-Purpose Flour- Provides structure. You can swap up to ⅓ with whole wheat for a heartier muffin. Just add a splash more milk if needed.
Granulated Sugar- Sweetens the muffins and helps with browning. You can reduce slightly, or swap for coconut sugar or another granulated sweetener if desired.
Whole Milk- Keeps muffins soft and tender. Lower-fat or plant-based milk works too.
Butter- Adds richness. You can substitute a neutral oil like vegetable or canola if preferred.
Eggs- Help with structure and lift. Room temperature eggs work best.
Vanilla- Adds subtle flavor that pairs well with any mix-ins.
Baking Powder- Helps the muffins rise.
Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.

The ingredients to make sourdough mini muffins. Each ingredient is labeled with text. They include all-purpose flour, sourdough discard, whole milk, sugar, eggs, salt, baking powder, butter, vanilla, and mix-ins.

Mix-In Ideas

Get creative with your muffins! Here are some fun mix-ins to try:

Mini chocolate chips
Rainbow sprinkles
Freeze-dried blueberries
Lemon or orange zest
Chopped nuts
Shredded coconut

Just keep the total amount of add-ins to ½ cup or less so the muffins don’t get weighed down.

Tips for Success

Weigh your ingredients. Using a kitchen scale ensures consistent results every time.
Bring ingredients to room temp. Eggs, milk, and sourdough discard mix more easily with the butter when they’re not cold.
Don't overmix. Fold the batter until just combined to keep the muffins light and tender.
Serve warm. These muffins firm up as they cool, so pop one in the microwave for 10–15 seconds or warm in the oven to soften.

How to Make Sourdough Discard Mini Muffins

Follow these step-by-step photos to make your own batch of sourdough mini muffins with your favorite mix-ins. Full instructions are in the recipe card below.

Step 1: Mix dry ingredients. Whisk flour, baking powder, and salt in a bowl.

The dry ingredients being whisked together in a bowl.

Step 2: Prepare wet ingredients. In a separate bowl, whisk melted butter and sugar, then add the eggs, milk, sourdough discard, and vanilla.

The wet ingredients mixed together in a bowl.

Step 3: Fold batter together. Stir the dry ingredients into the wet until just combined, then gently fold in your mix-ins.

Sourdough discard mini muffin batter with rainbow sprinkles in a mixing bowl.

Step 4: Bake muffins. Spoon the batter into the mini muffin cups, filling about ¾ full. Bake 12–14 minutes at 400°F. Cool completely on a wire rack.

A mini muffin tin lined with paper cups filled with sourdough muffin batter.

Baked sourdough discard mini muffins in a mini muffin tin.

How to Store

Once cooled, store mini sourdough muffins in an airtight container at room temperature for up to 3 days.

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

Five mini sourdough muffins stacked on top of each other with several more scattered around the stack.

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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