Sourdough Discard Cornbread Muffins 

These Easy Sourdough Discard Cornbread Muffins are a brilliant way to use excess sourdough discard. Moist, subtly sweet, and tangy, they combine cornmeal and flour with milk, butter, maple syrup (or honey), and eggs for a soft muffin with a buttery crust and tender crumb. They bake in about 25 minutes—just right alongside chili or as a breakfast snack. With minimal prep and pantry staples, they deliver big flavor with little fuss. 

Ingredients

• ½ cup (120 ml) whole milk
  
  

• 2 large eggs
  
  

• ½ cup (113 g) unsalted butter, melted and cooled
  
  

• ½ cup (150 g) sourdough discard
  
  

• 1 Tbsp maple syrup or honey
  
  

• ⅓ cup (65 g) cane sugar
  
  

• 1 cup (150 g) all-purpose flour
  
  

• ¾ cup (approx 90 g) yellow cornmeal
  
  

• 1 tsp salt
  
  

• 1 Tbsp baking powder
  
  

Directions

1. Preheat oven to 350 °F (175 °C). Grease or line a 12‑cup muffin tin.
   
   

2. In a mixing bowl or stand mixer, whisk together milk, cooled melted butter, maple syrup (or honey), eggs, and sourdough discard.
   
   

3. Add flour, baking powder, cornmeal, sugar, and salt. Stir until just combined. Batter will be thick but smooth.
   
   

4. Scoop batter into muffin cups, filling nearly to the top but not overfull.
   
   

5. Bake standard‑size muffins for 25–30 minutes, or mini muffins for about 10–12 minutes, until tops feel firm when tapped.
   
   

6. Cool in pan 5 minutes before transferring to a wire rack to finish cooling.
   
   

Nutrients (approximate per standard muffin)

• Calories: ~200–250 kcal
  
  

• Fat: ~8–10 g
  
  

• Carbohydrates: ~30–35 g (includes sugar + cornmeal)
  
  

• Protein: ~4–5 g