These savory sourdough discard muffins are the perfect way to turn leftover starter into something warm, cheesy, and downright delicious. Packed with sharp cheddar and fresh chives, they strike that cozy balance between tender and hearty, making them ideal for breakfast, snacks, or alongside a bowl of soup.
The best part? They’re quick, easy, and totally customizable—swap in your favorite herbs, cheese, or even mix-ins like bacon or jalapeños. Whether you’re trying to cut down on food waste or just love a good savory bake, these muffins are a go-to recipe you’ll want to keep on repeat!
Why I love this recipe
- Quick & Easy – No complicated steps or long proofing times—just mix, scoop, and bake!
- Customizable – Easily swap the chives and cheese for your favorite herbs, different cheeses, or add-ins like cooked bacon, ham, or jalapeños.
- Freezer-Friendly – Make a batch, freeze a few, and reheat when you need a quick bite.
- Great Anytime – Delicious for breakfast, brunch, a savory snack, or served alongside soups and salads.
Should I use active sourdough starter or discard?
You can use either sourdough discard or an active starter in this recipe—both work well! Just make sure your discard isn’t more than a week old, as older discard can develop a strong sour flavor that may overpower the savory balance of the muffins.
Can I long ferment the dough? Yes! These muffins can be long fermented for deeper flavor and better digestibility. Here’s how: Overnight Refrigeration: Mix all ingredients except the cheese and chives, cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature, stir in the cheese and chives, scoop into muffin liners, and bake as usual.
How to make savory sourdough discard muffins
Yields 12 muffins. though the final count may vary depending on the amount of batter used per muffin cup.
Ingredients
Dry ingredients
- 250 grams (2 cups) all-purpose flour
- 12 grams (1 tablespoon) sugar
- 8 grams (2 teaspoons) baking powder
- 8 grams (1.5 teaspoons) salt
- 2 grams (1/2 teaspoon) black pepper
- 2 grams (1/2 teaspoon) garlic powder
Wet ingredients
- 100 grams (1/2 cup) sourdough discard
- 130 grams (1/2 cup) milk
- 60 grams (5 tablespoons) unsalted butter, melted
- 60 grams (1/4 cup) sour cream or Greek yogurt (full fat)
- 55 grams (1/4 cup) avocado oil or olive oil for more flavor
- 2 large eggs
Inclusions
- 120 grams sharp cheddar cheese (shredded)
- 20 grams chives (finely chopped)
- Optional add ins: cooked bacon, sausage, ham (keep around 80 grams)
Equipment
- Mixing bowls
- Measuring cups and spoons/food scale
- 12 cup muffin pan
- Portion scoop (optional but handy)
- Muffin liners (optional)
Instructions
- Preheat the oven to 400 degrees F and grease or line a 12-cup muffin tin.
- In a large bowl whisk together the flour, sugar, baking powder, salt, pepper, and garlic powder.
- Add 100 grams of the shredded cheese (reserve the rest for topping the muffins), chives, and any other mix-ins to the dry ingredients, making sure they’re evenly coated in flour—this helps with even distribution throughout the batter and prevents over-mixing later on.
- In another bowl, mix the sourdough starter, milk, melted butter, sour cream (or Greek yogurt), oil, and eggs until combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined. Be careful not to over-mix as this will result in a tough muffin. The batter will be a little thicker, this is normal.
- Divide the batter evenly among the muffin cups using a portion scooper or 1/3rd cup (they should be about 3/4 full). Top each muffin with the rest of the shredded cheese.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the savory sourdough discard muffins in the pan for 5 minutes before transferring to wire rack to cool or enjoy warm with a garlic herb butter!
- Savory sourdough muffins will stay fresh for about 2–3 days at room temperature when stored in an airtight container. For longer storage, you can refrigerate them for up to 5 days or freeze for up to 3 months—just reheat before serving for the best texture and flavor!
More sourdough discard recipes
- Everything Bagel Sourdough Scones (with cheese!)
- Ham Cheese & Chive Sourdough Scones
- Sourdough Cheese Crackers
- Sourdough Biscuits (so buttery & soft!)
Savory Sourdough Discard Muffins (cheese & chives!)
These savory sourdough discard muffins are soft, cheesy, and loaded with chives—easy to make, endlessly customizable, and perfect for using up leftover starter!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- 12 cup muffin pan
- Portion scoop
- Muffin liners
Ingredients
Dry Ingredients
- 250 grams (2 cups) all-purpose flour
- 12 grams (1 tablespoon) sugar
- 8 grams (2 teaspoons) baking powder
- 8 grams (1.5 teaspoons) salt (adjust based on preference )
- 2 grams (1/2 teaspoon) black pepper
- 2 grams (1/2 teaspoon) garlic powder
Wet Ingredients
- 100 grams (1/2 cup) sourdough discard (room temperature )
- 130 grams (1/2 cup) milk (slightly warmed )
- 60 grams (5 tablespoons) unsalted butter (melted )
- 60 grams (1/4 cup) sour cream or Greek yogurt (full fat )
- 55 grams (1/4 cup) avocado oil (or olive oil for bolder flavor)
- 2 large eggs (room temperature )
Inclusions
- 120 grams sharp cheddar cheese (shredded )
- 20 grams chives (finely chopped )
- optional add ins: cooked bacon, ham, sausage, etc. (keep around 80 grams )
Instructions
-
Preheat the oven to 400 degrees F and grease or line a 12-cup muffin tin.
-
In a large bowl whisk together the flour, sugar, baking powder, salt, pepper, and garlic powder.
-
Add 100 grams of the shredded cheese (reserve the rest for topping the muffins), chives, and any other mix-ins to the dry ingredients, making sure they're evenly coated in flour—this helps with even distribution throughout the batter and prevents over-mixing later on.
-
In another bowl, mix the sourdough starter, milk, melted butter, sour cream (or Greek yogurt), oil, and eggs until combined.
-
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Be careful not to over-mix as this will result in a tough muffin. The batter will be a little thicker, this is normal.
-
Divide the batter evenly among the muffin cups using a portion scoop or 1/3rd cup (they should be about 3/4 full). Top each muffin with the rest of the shredded cheese.
-
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
-
Cool the savory sourdough discard muffins in the pan for 5 minutes before transferring to wire rack to cool or enjoy warm with a garlic herb butter!
-
Savory sourdough muffins will stay fresh for about 2–3 days at room temperature when stored in an airtight container. For longer storage, you can refrigerate them for up to 5 days or freeze for up to 3 months—just reheat before serving for the best texture and flavor!
Notes
Sourdough discard: I recommend using discard that is no more than a week old to avoid a sour taste in the muffins. Ensure it is brought to room temperature before mixing.
Muffin quantity: Yields 12 muffins, though the final count may vary depending on the amount of batter used per muffin cup.
Sour cream/Greek Yogurt: Use full-fat for the best texture—lower-fat versions can affect how the muffins bake and rise.
Can I long ferment the dough? Yes! These muffins can be long fermented for deeper flavor and better digestibility. Here’s how: Overnight Refrigeration: Mix all ingredients except the cheese and chives, cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature, stir in the cheese and chives, scoop into muffin liners, and bake as usual.
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