Sourdough Corn Muffins


  • 1 cup (250 grams) sourdough discard
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 cup flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda


  1. Preheat oven to 400 degrees and prepare about 18 muffin liners in a muffin tin or silicone muffin cups on a large baking sheet.
  2. In a large bowl, whisk together the sourdough discard, milk, sugar and butter.
  3. Add in the eggs and whisk until well combined.
  4. In a medium bowl, combine the flour, cornmeal, baking powder and baking soda.
  5. Add the dry ingredients to the wet ingredients and stir until combined; the batter will be lumpy.
  6. Scoop equal amounts of the mixture into the prepared muffin liners until they’re all about 3/4 full.
  7. Place the muffins in the oven and bake for about 20 minutes, or until they pass the toothpick test.
  8. Allow to cool slightly and enjoy.

The original recipe for these perfectly moist muffins can be found here.

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