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!
Servings: 12 muffins
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- 12 cup muffin pan
- Portion scoop optional but handy
- Muffin liners optional
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
- 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! Just mix the flour, sugar, sourdough discard, milk, and Greek yogurt, then let the mixture ferment overnight—either at room temperature or in the fridge. When you're ready to bake, simply stir in the remaining ingredients and continue with the recipe as usual.
