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–+ servings

Sourdough Discard Muffins

The most delicious and tender muffins that put your sourdough discard to use.
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Author: Whole Shenanigans
Prep: 20 minutes
Cook: 35 minutes
Ferment Time: 12 hours
Total: 12 hours 55 minutes
Servings: 8 muffins

Ingredients

  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 3/4 cup granulated sugar*
  • 1 egg
  • 1 medium sweet potato, cooked and mashed (~1 packed cup)
  • 1/4 cup unsalted butter, softened
  • 1/2 cup sourdough discard
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 cups fresh blueberries (optional)*

Instructions

  • Unless you’re skipping the overnight fermentation, make the dough the day before you want to eat the muffins.
  • In one bowl, combine flour, salt, and sugar.
  • In another bowl, mix mashed sweet potato, egg, butter, sourdough discard, and vanilla. Ensure the sweet potato and butter are not too hot — if they are, they can damage or kill the beneficial microbes in the sourdough discard needed for fermentation.
  • Stir wet ingredients into dry until just combined.
  • Cover and refrigerate overnight (≈ 12 hours) for gentle fermentation.
  • The next morning, sprinkle in baking soda and mix until evenly incorporated.
  • Fold in blueberries (or other add-ins like nuts or chocolate chips).
  • Preheat oven to 350°F (175°C).
  • Divide batter into a greased or lined muffin tin.
  • Bake 35 minutes, or until golden brown and a toothpick comes out clean or with a few moist crumbs.

Video

Notes

-I often use einkorn whole wheat for increased digestibility and nutrient density.
-*I usually use cane or coconut sugar, or allulose for a lower-glycemic option. If using allulose, increase to 1 cup (instead of ¾ cup) since it’s less sweet.
-*Feel free to make your muffins with other add-ins like chocolate chips or nuts.
-Why overnight? Fermentation softens gluten, reduces antinutrients, lowers glycemic impact, and improves texture.

Nutrition

Calories: 222kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 307mg | Potassium: 160mg | Fiber: 3g | Sugar: 20g | Vitamin A: 4216IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutrition values are approximate and may vary.

Keyword: muffins, sourdough discard muffins, sourdough muffins
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