Sourdough Discard Mini Muffins

Sourdough Discard Mini Muffins: A Nostalgic Treat

Some foods have a way of transporting us back in time. For me, mini muffins were always a special treat—tiny bites of comfort that felt like a joy in every bite. Whether it was the simple joy of tucking one into my kid’s lunchbox or offering them as an after school, those moments made ordinary days feel a little extra special.

Now, as a sourdough baker with my trusty starter, Rizzo, I’ve found a way to bring that childhood nostalgia into my kitchen—this time with a tangy, wholesome twist. As an adult I am always looking for ways to create store bought treats at home. These are easy to make, incredibly versatile, and a perfect way to use up discard without waste.

The Magic of Mini Muffins

What makes mini muffins so special? Maybe it’s their perfect poppable size or the fact that they bake up in no time. They’re just sweet enough to feel like a treat but small enough to justify grabbing a second (or third). They also freeze beautifully, making them ideal for quick lunchbox additions or easy after-school snacks.

A Sourdough Twist on a Classic

Using sourdough discard in muffins adds a depth of flavor and a tender texture that’s hard to beat. The natural acidity of the discard helps balance the sweetness, creating a muffin that’s complex and satisfying. Plus, it’s a great way to sneak in some fermentation benefits! Granted and Taylor both couldn’t believe how “spongy” they were!

Simple Sourdough Discard Mini Muffins

This base recipe is endlessly adaptable—swap chocolate chips for blueberries, add a sprinkle of cinnamon sugar on top, or mix in some sprinkles for colorful and a fun variation.

Ingredients:

• ½ cup sourdough discard (unfed)

• 1 cup all-purpose flour

• ½ cup sugar or honey

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 egg

• ¼ cup melted butter or neutral oil

• ¼ cup milk (or more as needed)

• 1 teaspoon vanilla extract

• ½ cup chocolate chips, blueberries, or add-ins of choice

Makes about 24 mini muffins

Ingredients 

1. Preheat oven to 375°F (190°C). Grease or line a mini muffin pan.

2. Mix wet ingredients: In a bowl, whisk together sourdough discard, milk, melted butter, sugar, egg, and vanilla until smooth.

3. Add dry ingredients: Sprinkle flour, baking powder, baking soda, salt, and cinnamon over the wet mixture. Stir gently until just combined (don’t overmix).

4. Fold in mix-ins: If using, gently stir in chocolate chips, berries, or nuts.

5. Fill muffin cups: Spoon batter into the mini muffin pan, filling each about 3/4 full.

6. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & enjoy: Let muffins cool for a few minutes before transferring to a wire rack.

Bringing Back the Tradition

Baking these muffins now feels like a full-circle moment. They’re still just as special, still just as comforting, and still met with excitement when they come out of the oven. Whether you’re reliving your own childhood memories or creating new ones for the next generation, these sourdough discard mini muffins are a simple joy worth savoring!