Sourdough Cornbread Muffins (Easy Discard Recipe)
Soft, moist sourdough cornbread muffins made with sourdough discard. Lightly sweet with a gentle tang, these muffins are quick to prepare and perfect as a side for soups, chili, or enjoyed warm with butter.
Equipment
- Mixing bowls
- Whisk
- Spatula or spoon
- Muffin tin
- Paper liners or nonstick spray
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sourdough discard
- 1/2 cup milk
- 2 large eggs
- 1/2 cup melted butter
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, mix the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk together the sourdough discard, milk, eggs, and melted butter.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Nutritional Info (Approximate, per muffin)
- Calories: 190
- Carbohydrates: 24g
- Protein: 4g
- Fat: 9g
