Sourdough Corn Muffins

A great way to use up some extra sourdough discard you have, these sourdough corn muffins are fluffy, sweet, and so easy to make! Bake up a big batch of these on the weekend and enjoy them throughout the week!


– 1 cup Sourdough Starter Inactive – 1 cup Whole Milk – 2 Eggs – ½ cup Sugar – ½ cup Butter Melted – 1 cup Cornmeal – 1 cup All Purpose Flour – 2 teaspoon Baking Powder – ½ teaspoon Baking Soda

Preheat the oven to 400 degrees. In a medium bowl, add the flour, cornmeal, salt, baking soda, and baking powder.  Mix to combine and set that aside.

In a large bowl, add the sugar and eggs. Add the sourdough starter and butter. Mix well to combine.

Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.

Line a muffin tin with muffin liners.  Scoop equal amounts of batter into the muffin tins. Bake for 15-20 minutes or until a toothpick is inserted and it comes out clean.

Allow the muffins to cool slightly and serve.

Whole milk, 2%, 1%, or Almond milk can be used in this recipe. If you do not have sourdough starter on hand, replace the starter with Greek yogurt, sour cream, or Kefir. Freeze extra muffins in a Ziploc bag for up to 3 months.

More Sourdough Recipes

Sourdough Focaccia

Chocolate Chip  Sourdough Muffins

Sourdough Pretzel Bites