Sourdough Discard Mini Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 12

Cool Time 10

Total Time 42

Servings mini muffins

Calories 70kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

2 cups (240 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's kosher salt or table salt
½ cup (113 grams; 1 stick) unsalted butter melted
¾ cup (150 grams) granulated sugar
2 large eggs room temperature
¾ cup (180 grams) whole milk room temperature
½ cup (100 grams) sourdough starter discard room temperature
1 teaspoon vanilla extract
½ cup mix-ins try mini chocolate chips, rainbow sprinkles, or freeze-dried blueberries

Instructions

Preheat your oven to 400°F. Line a 24-cup mini muffin pan with paper liners or lightly grease it with butter or cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2 cups (240 grams) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt
In a large bowl, whisk the melted butter and sugar until slightly glossy. Add the eggs one at a time, whisking well after each. Stir in the milk, sourdough discard, and vanilla until smooth.
½ cup (113 grams; 1 stick) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
Add the dry ingredients to the wet and gently fold with a spatula until just combined. Avoid overmixing. Fold in your mix-ins, such as mini chocolate chips, rainbow sprinkles, or freeze-dried blueberries.
½ cup mix-ins
Spoon the batter into the muffin cups, filling each about ¾ full. You’ll make about 48 mini muffins, so you may need to bake in two batches. Bake for 12–14 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.

Nutrition

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