Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners and spray lightly.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
- In a separate bowl, whisk egg, milk, melted butter, vanilla, and sourdough discard until smooth.
- Pour wet into dry. Stir with a spatula until just combined — stop as soon as flour disappears. Do not overmix.
- Toss mix-ins in 1 tbsp flour, fold into batter gently.
- Rest batter 20–30 minutes for domed tops (optional but recommended).
- Scoop batter into cups, filling ¾ full. Bake 20–25 minutes until a toothpick comes out with moist crumbs.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
Discard should be no more than 2 weeks old and smell pleasantly tangy.
• Cold discard from the fridge should be brought to room temperature for 20 min before mixing with melted butter.
• Batter can be refrigerated up to 3 days; bake directly from the fridge.
• For frozen berries: add without thawing and toss in flour to prevent sinking and streaking.
• For savory variations: reduce sugar to 2 tbsp and omit vanilla.
• Muffins freeze beautifully for up to 3 months. Reheat at 350°F for 10–12 min.
• Cold discard from the fridge should be brought to room temperature for 20 min before mixing with melted butter.
• Batter can be refrigerated up to 3 days; bake directly from the fridge.
• For frozen berries: add without thawing and toss in flour to prevent sinking and streaking.
• For savory variations: reduce sugar to 2 tbsp and omit vanilla.
• Muffins freeze beautifully for up to 3 months. Reheat at 350°F for 10–12 min.
