Sourdough Cornbread Muffins

Light, fluffy, and lightly sweet, these Sourdough Cornbread Muffins come together fast with sourdough discard. They bake up golden, tender, and perfect with chili, soups, or weeknight dinners.

Prep Time20

Cook Time14

Total Time34

Course: Appetizer, Side Dish

Cuisine: American

Servings: muffins

Ingredients

100 grams yellow or white cornmeal about 2/3 cup
100 grams granulated sugar about 1/2 cup
130 grams all-purpose flour about 1 cup
14 grams baking powder about 1 Tablespoon
7 grams salt about 1 teaspoon
200 grams sourdough discard heaping 3/4 cup
2 large eggs about 100 grams
45 grams unsalted butter, melted about 3 Tablespoons
75 grams oil about 1/3 cup
200 grams milk about 3/4 cup plus 2 Tablespoons

Instructions

Preheat the oven to 375ºF and prepare a muffin tin by lining with muffin liners or spraying a non-stick muffin-tin with cooking spray.
In a small bowl, whisk together the cornmeal, sugar, flour, baking powder, and salt. In a large bowl, whisk together the sourdough discard and eggs until combined. Add the the melted butter and oil and whisk together. Then add the milk and whisk until smooth.
Pour the dry ingredients on top of the wet ingredients and mix gently until just combined, doing your best not to overmix. This will result in a fairly thin batter that will thicken as it sits.
Let the batter rest for 10 minutes. After ten minutes, scoop the batter into the muffin tins, filling them most of the way full for 12 large muffins or about 3/4 of the way full for 14-16 smaller muffins.
Bake for 14–16 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Baking time may vary depending on muffin size.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter, honey, or cumbled into some chili. Enjoy!

Notes

Sourdough Discard: These muffins are made with 100 percent hydration sourdough discard. Use fresh discard for a mild flavor or older refrigerated discard for a slightly stronger sourdough taste.

Resting Batter: You can skip the rest if you’re in a hurry, but resting the batter helps soften the cornmeal and makes the muffins much more tender.

Muffin Liners: I usually skip liners and use a good non-stick muffin tin sprayed with cooking oil. Let the muffins cool for 5 to 10 minutes before removing. If you prefer to use cupcake liners, or if your pan isn’t non-stick, use muffin liners and lightly spray them so the muffins release easily.

Mini Muffins: Scoop the batter into a mini muffin tin and bake for 10 to 12 minutes instead.

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