Sourdough Corn Muffins

5 from 2 votes

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.

Course Breakfast, Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 244kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 ½ cups (180 grams) all-purpose flour
¾ cup (120 grams) cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon (3 grams) Diamond Crystal Kosher Salt
½ cup (113 grams, 1 stick) unsalted butter melted
¾ cup (150 grams) granulated sugar
2 large (100 grams) eggs room temperature
¾ cup (180 grams) whole milk room temperature
½ cup (100 grams) sourdough starter discard room temperature
1-2 fresh jalapeños diced (optional)

Instructions

Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease the wells with butter, oil, or cooking spray.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
1 ½ cups (180 grams) all-purpose flour, ¾ cup (120 grams) cornmeal, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
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.
½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard
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.
1-2 fresh jalapeños
Divide the batter evenly among the 12 muffin cups.
Bake for 14–16 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
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.

Notes

Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
Storage: Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Warm in the oven or microwave before serving for the best texture.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.