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.
